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Vegan and creamy carrot and leek pasta

updated

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Ingredients for 4 servings:

  • 1 stalk(s) leek
  • 6 large carrots
  • 2 tbsp, leveled cashew butter
  • 1 tbsp, heaped vegetable stock powder
  • Water
  • 1 pinch(s) nutmeg
  • Salt and pepper, white or black
  • 300 g wholemeal spelt pasta
  • Oil for frying

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

alkaline, alkaline-rich cuisine

Cook the noodles according to the instructions. Chop the leek and carrots and fry them in a little oil. Deglaze with water and add the cashew butter. Simmering will create a creamy sauce. Add more water if necessary. Season with vegetable stock, nutmeg, salt, and pepper (I always use white). Drain the noodles. Note: The cashew butter makes it taste almost like a cream sauce. It’s a popular dish for us because it’s quick and healthy. I also occasionally fry the vegetables in ghee instead of oil—but then it’s no longer vegan.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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