Pâtes crémeuses vertes aux poireaux et aux petits pois

Ingrédients

• 1 medium leek
• 4 garlic clove
• 2 stalk green onion
• 1 jalapeño
• 1 large broccoli
• 1 Tbsp olive oil
• 1 tsp salt
• 1 1/2 cup frozen green peas
• 2/3 cup frozen spinach
• 1/2 tsp dried basil
• 1/4 tsp dried oregano
• 1/4 tsp dried mint leaves
• 4 cup fusilli pasta
• 1 cup soy cooking cream
• 1/2 lemon

Préparation

1. 1

   Prepare the leek by cutting off the root and the overly fibrous green parts. Cut the leek in half, wash in between the layers thoroughly, and then thinly slice the leek. Thinly slice the garlic and green onions, and mince the jalapeño.

2. 2

   Cut the stem off the head of broccoli. Cut away the fibrous outer layer. Chop the remaining stem and green tops of the broccoli into small bite-sized pieces, but keep them separated.

3. 3

   Heat the oil in a large pot over high heat. When hot, add in the leek, broccoli stems, garlic, green onion, jalapeño, and salt. Cook for 5 minutes.

4. 4

   Then add the peas, spinach, basil, oregano, and mint, cooking for another 5 to 6 minutes.

5. 5

   Meanwhile, cook the pasta according to the package instructions, adding the broccoli florets in the last couple of minutes.

6. 6

   Just before draining the noodles and broccoli, scoop out 1/2 cup (120 mL) cooking water from pasta and add to the pan with the vegetables.

7. 7

   Add the cooking cream to the pan with the vegetables, and stir to combine.

8. 8

   You can leave this pasta sauce chunky, or make it smooth by blending it using an immersion blender or standing blender. We chose to blend about half of our sauce, making it part-chunky and part-smooth.

9. 9

   Add the drained pasta and broccoli to the sauce, and toss to coat.

10. 10

    Add the lemon juice, and serve while hot. Garnish as desired. Enjoy!