This pasta dish has fresh spring/summer vibes. It’s one of our favourites and a great way to use up all the gorgeous greens coming out of the farm at the moment. We stock a large range of organic pastas, I like tagliatelle for this one, but of course any pasta shape will work well.
Ingredients (serves 4-5)
- 500g tagliatelle
- 2 tbsp olive oil and 2 tbsp butter
- 2 leeks, sliced and rinsed
- 4 garlic cloves, sliced
- 1 tbsp dijon mustard
- 3 tbsp plain flour
- 3 tbsp nutritional yeast (or sub with grated/crumbled cheese of your choice)
- a splash of white wine
- oat milk – enough to cook out the flour and make a creamy sauce
- salt and pepper to taste
- 200g spinach
- frozen or freshly shelled peas to taste
- 3 tbsp pesto – optional (I used my kale and pumpkin seed pesto)
- Get a large pot of salted water on to boil, then get on with the sauce.
- Sauté the leeks and garlic in the butter and oil until soft.
- Add the mustard, flour and nutritional yeast and stir the pan.
- Then add the white wine and a splash of oat milk. Stir quickly to avoid any bigger lumps.
- Keep adding splashes of oat milk and stirring until you have a thick, creamy sauce.
- Get the pasta into the boiling water. Tagliatelle only takes about 8 minutes or so.
- Then chop the spinach and add to the sauce. Stir and wilt. Then season with salt and plenty of black pepper.
- Add the peas to the sauce just before the pasta needs draining.
- Then drain the pasta and stir it into the sauce. Taste and adjust the seasoning if needed. Stir through some green pesto for extra flavour and serve!