Very Green Pasta with Crispy Leeks

Prep Time: 10m | Cook Time: 20m | Servings: 4

Ingredients

• 500g pasta, small shape
• 1500ml water
• 1 tbsp salt
• 1 cup baby peas
• 1/3 cup sunflower seeds
• 1/4 cup olive oil
• 3 cloves garlic
• 1/4 cup vegan parmesan
• 1 tsp capers
• 5 bunch basil
• 150g spinach
• 25 bunch parsley
• 1 zest of lemon
• 1 cup pasta water

Crispy Leeks

• 1 leek, white part only sliced
• cornstarch
• olive oil

To Serve

• chilli flakes
• vegan sour cream
• lemon wedges

Instructions

Start by prepping the crispy leeks. Thinly slice the leek and separate the rings. Rinse well and pat dry using paper towel. Toss in a few spoonfuls of cornstarch.

Heat olive oil in a pan over medium heat. Shake off excess cornstarch and fry the leeks until golden and crispy. Drain on paper towel and set aside.

Bring a large pot of water to a boil and add salt. Once boiling, add the pasta and cook for 2 minutes less than the packet instructions.

Add peas during the last minute of cooking. Reserve 1 cup of pasta water, then drain the pasta and peas.

In a blender, combine all sauce ingredients and blend until very smooth. Taste and adjust seasoning with salt and pepper as needed.

Toss the cooked pasta and peas with the green sauce, using reserved pasta water to loosen the sauce if necessary.

Serve topped with the crispy leeks. Enjoy warm!