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 and let them sizzle for 30 seconds.
Toss in the pine nuts and toast for 2 minutes.
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 stir on medium heat for a minute.
Stir in the coconut milk, salt, freshly ground pepper, nutritional yeast, and ground nutmeg.
Stir in the reserved pasta water, bring to a gentle simmer, add water little by little as needed for creamy consistency, and continue stirring until the pasta is well coated.
Add the spinach, give a final stir, and turn off the heat.
Transfer to a serving bowl and serve hot with freshly ground pepper and red pepper flakes, if desired.
