Leek & Pesto Fasta Pasta
with Baby Leaves & Parmesan Cheese
Twirl your way to happiness with this spaghetti feast! Loaded with all your favourite greens, a velvety pesto sauce and topped with a shower of grated Parmesan cheese, it’s a pasta dish that’s as comforting as it is crave-worthy.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 sachet
Garlic & Herb Seasoning
1 sachet
Vegetable Stock Powder
1 packet
Leek
1 packet
Basil Pesto
(Contains: Cashew, Milk; )
1 packet
Baby Spinach Leaves
1 packet
Spaghetti
(Contains: Wheat, Gluten; May be present: Eggs, Soy)
1 packet
Parsley
1 packet
Cream
(Contains: Milk; )
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
1
Courgette
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. • Half-fill a large saucepan with boiling water and a generous pinch of salt over high heat. • Cook spaghetti in boiling water until ‘al dente’, 10 minutes. • Reserve pasta water (1/2 cup for 2 people / 1 cup for 4 people). Drain spaghetti, then return to saucepan.
TIP: ‘Al dente’ pasta is cooked through but still slightly firm in the centre.
• Meanwhile, thinly slice leek. Grate courgette. • Heat a large frying pan over high heat with a drizzle of olive oil. • Cook leek, stirring, until just softened, 2-3 minutes. Add courgette and cook until tender, 2 minutes. • Add garlic & herb seasoning and cook until fragrant, 1 minute.
• Reduce heat to medium, then stir in cream (see ingredients) and vegetable stock powder and simmer, until slightly reduced, 1-2 minutes. • Add cooked spaghetti, reserved pasta water and baby leaves, tossing, until combined and slightly wilted, 1 minute. • Remove from heat, then stir through plant-based basil pesto, until coated. Season to taste.
• Divide creamy pesto and leek spaghetti between bowls. • Sprinkle over grated Parmesan cheese and tear over parsley to serve. Enjoy!
