Vegan and Creamy Carrot and Leek Pasta
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 10 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 leek
- 6 large carrot (s)
- 2 tablespoon, leveled cashew butter
- 1 tablespoon, heaped vegetable stock powder
- water
- 1 pinch (s) nutmeg
- Salt and pepper, white or black
- 300 g wholemeal spelled pasta
- Oil for frying
Print Recipe
Pin Recipe Instructions
- Cook the pasta according to the instructions.
- Chop the leek and carrots and fry in a little oil. Deglaze with water and add the cashew butter. When simmering, a creamy sauce is created. If necessary, add more water. Season with vegetable stock, nutmeg, salt and pepper (I always use white).
- Drain the pasta.
- Note: The cashew butter makes it taste almost like a cream sauce. A popular food for us because it is quick and healthy. I occasionally fry the vegetables in ghee instead of in oil - but then they are no longer vegan.
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