Sometimes, you just want to it all - you want to indulge in a comfort food dish that is nutritious, quick and easy to prepare, delicious and something that will just soothe your soul. This creamy penne with spinach and leek is the perfect dish for such days!
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
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.
More about Anusha:
Having lived in many countries, Anusha considers herself a “Global Citizen”. She grew up vegetarian and has been vegan for over 5 years. She is passionate about animal welfare, the environment, and healthy living. She loves potatoes, traveling, photography and dogs. Her goal is to inspire everyone to eat clean and nutritious food.