Creamy Penne with Spinach and Leek
Ingredients
- 1 lb of penne
- 1 tbsp olive oil
- 4 cloves of garlic, minced
- 1/4 tsp red pepper flakes
- 1/4 cup pine nuts
- 2 leeks, white and light green parts, trimmed and thinly sliced
- Salt and fresh black pepper, to taste
- 1 can of full fat coconut milk
- 3 cups of baby spinach
- 1/4 tsp nutmeg
- 1 tbsp nutritional yeast
Preparation
Heat the olive oil in a wide pan.
Fry the garlic and red pepper flakes on medium heat. Let them sizzle for 30 seconds.
Toss in the pine nuts and toast for 2 minutes.
Next, add the chopped leek, sprinkle some salt and sauté for 5-7 minutes or until light brown and soft.
Meanwhile, boil the penne in a pot of salted water. Drain the pasta 2 minutes before al-dente (check package instructions) and reserve about 1/2 cup of the pasta water.
Add the pasta to the pan with garlic and leek and keep stirring on medium heat for a minute.
Stir in the coconut milk, salt and freshly ground pepper, nutritional yeast, ground nutmeg.
Stir in the reserved pasta water, bring to a gentle simmer (add the water little at a time, as needed, until you get a creamy consistency), continue to stir until the pasta is coated well with the cream.
Add the spinach, give a final stir and turn off heat.
Transfer to a serving bowl. Serve hot with freshly ground pepper and red pepper flakes, if you like.
