by Buffy Ellen
Three little items seem to keep cropping up in our weekly fruit and vege box of late. Leek. Asparagus. And Dill. Now I don’t know about you but I had never paired these fellows in a recipe before. Yet suddenly nature was calling at me from the tree tops, come on Buffy, we’re meant to be together!
The more we have started eating with the seasons (ie instead of loading up the trolley with the ol’ broc + tomatoes + salad leaves combo), the more I’ve realised how smart mother nature is in providing us with exactly the right foods for the time of year, weather, our bodies and our health. It also seems to have an uncanny knack at creating natural pairings that just, well work.
And so my leek + asparagus + dill brainstorming began. I'm one of those funny people who goes to bed with all sorts of new recipe ideas dancing around in my head. I have a few lists on the go (a physical recipe diary and on my phone), and I think my sum tally of recipes-to-make-and-share-on-the-blog is nearing 100. The dreaming seems to mount up much faster than the actual writing though!But back to this dish. I knew there was going to be a lot of green going on with our leek, asparagus and dill, so we needed something seriously hearty and cosy to balance out all of that greenery. In comes my good friend, pasta.
What's the palava over pasta?Pasta has gotten a bad rap of late (along with my beloved potatoes, but more on them later). But there are so many amazing pasta options out there now that are actually fantastic additions to a healthy whole foods diet. One I am absolutely loving at the moment is made out of legumes – soybeans, edamame, mung beans, black beans and adzuki beans to name a few (I use these ones here). These pastas are awesome for a bunch of reasons:
So what about the sauce? Because really, we all know that an amazing pasta is all about the sauce those chewy morsels of deliciousness are swimming in. This one takes smooth and sweet leeks, pairs them with crisp new season asparagus, tangy lemon, a fresh hint of summer dill, a deliciously creamy yet light cashew based sauce, and is topped off with another of my favourite ingredients - smoked kelp.
If you haven't yet tried smoked kelp you must give it a go - they call it the 'vegetarian's bacon', because its gorgeous smoked flavour gives an element of 'bacon' to the dish. It's obviously much healthier though (if you missed the World Health Organisation's report on the cancer-risk of processed meat, check it out here), and has the benefit of being iodine rich which is great for enhancing thyroid function and overall metabolic functioning.
All in all this pasta truly tastes amazing. And in under 15 minutes I think this will become a new weekly favourite for you too!
If you give it a go I'd love to hear what you think. Leave me a comment below, or take a picture on Instagram and tag it @begoodorganics and #begoodorganics, it's one of the highlights of my week seeing all your amazing recreations!
Time for me to sign off, I hope your Friday is going great and you're looking forward to an amazing weekend. Only a few more weeks and summer (or winter) break is here!
PS If you like this recipe I'd love you to share it on Pinterest (hover over any of the images and click Pin It), Facebook or Twitter (hit the buttons up top). Thanks a bunch, you're amazing!
Takes 15 mins
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Always use certified organic, local and fairly traded ingredients wherever possible
200g soybean spaghetti* 1 tbsp coconut oil1 large leek4 cloves garlic2 bunches asparagus1/2 c cashews (+ 2 c pasta cooking water)2 tsp smoked kelp1 tsp sea saltJuice of 1 lemonCracked black pepperFresh dill to top + extra smoked kelp
c = 250ml cup, tbsp = 15ml tablespoon, tsp = 5ml teaspoon
*You could also use Quinoa Pasta, Spelt Pasta, Rice Pasta, or any other wholefood/wholegrain pasta of your choice
Buffy is the founder of Be Good Organics, and loves creating delicious yet simple plant-based whole foods recipes.
Buffy also oversees our Be Good Organics online store, full of plant based goodies that she personally uses and loves. Sign up for our newsletter below to be the first to receive her weekly recipes.
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