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1. What is required:

  • ~300-330 g any pasta you have
  • 1 cup of frozen peas (or canned)
  • 1 cup unsweetened soy or almond milk
  • stem of 1 leek
  • 3 tbsp nutritional yeast
  • 2 tbsp lemon juice
  • ½ tsp lemon zest
  • spices of your choice (I used rosemary,  garlic powder, chili flakes)
  • black pepper and salt (essentials!)
  • olive oil (optional - I did not use it)
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2. Cut the leek into rings and place them on the baking sheet. Add spices and drizzle  of olive oil if used. Mix well. Bake the leek at 210 C or 410 F for 10-15 minutes. Stir it once after 8 minutes when baking.

While it’s being baked, cook pasta al dente.

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3. It’s time to cook the sauce. Add a cup of milk, lemon juice with zest, and nutritional yest into a big pan. Simmer it for 5-8 minutes constantly stirring. Add frozen peas and cook for 2 minutes more.

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4. Add pasta and simmer it until the sauce becomes thicker. It took 2-3 minutes additionally. 

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5. Don’t forget about the leek! Remove it from the oven and place on a plate.

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Serve the pasta with the baked leek. 

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