Creamy Penne with Spinach and Leek
- 1 lb of penne (dry weight)
- 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
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 salted water. Drain the pasta 2 minutes before al dente and reserve about 1/2 cup of 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 gradually, bringing to a gentle simmer until you achieve a creamy consistency. Continue stirring until the pasta is coated well with the cream.
Add the spinach, give it a final stir, and turn off the heat.
Transfer to a serving bowl. Serve hot with freshly ground pepper and red pepper flakes if desired.