Another recipe by Chef Erica von Trapp, Erica says she finds leeks to be “absolutely divine when used in cream sauces”, and that they are an underused vegetable in North America! Erica came to love the slow cooking of leeks while in France at Le Cordon Bleu, frequently pairing them with fish, but realizing they go well with just about anything, in particular with the naturally nutty flavour in GK SUPERFOOD TEFF Penne. This recipe is 100% vegan and gluten free, a delightful combo for your health, and the health of our beautiful planet earth.
Heat 2 tbs. olive oil in large sauté pan over medium heat. Add leeks and sea salt, cook for 2 minutes, stirring occasionally, until translucent/caramelized. Add garlic powder and dried basil, stir once, then immediately deglaze with white wine to remove all of the brown caramelized bits from the bottom of the pan. Bring to boil, skim the foam off the top, then reduce heat to low, cover, and braise for 15 minutes.
Once you’ve simmered your leeks until tender, blend with coconut milk and garlic powder using a blender until creamy. Taste, and season with salt and pepper as desired. Transfer to saucepan and heat over very low heat to keep warm.
Next, cook your skinnypasta al dente by boiling in water 1-2 minutes, checking for doneness at the 1-minute mark. Gently remove penne from water using a pasta spoon and stir into the sauce, coating evenly.
Serve warm, topping with roasted pumpkin seeds and edible flowers to make it both cute and nutritious.
– This vegan, gluten-free dish is packed with folic acid, vitamin A, and vitamin K. It’s lower in carbs than traditional pasta and has a low glycemic index too.
– If vegan is not a requirement and you prefer regular dairy, you can sub coconut cream with regular cream and top with Parmesan cheese!
– You can also substitute your penne with another skinnypasta variety if preferred.
– Post a photo and #NourishPassion to share your meal with us!