Leek and Asparagus Fettuccine Alfredo

This leekand asparagus fettucine alfredo is definitely one you’ll want to add to your repertoire– high protein, naturally gluten free, and creamy without the dairy. All youneed is 15 sweet minutes – perfect for a quick dinner fix!

Course dinner

Cuisine Italian

Diet Vegan

Keyword easy, pasta, quick, spring, Summer

Cook Time 15

Total Time 15

Servings

Calories 380kcal

Author Buffy Ellen Gill

Cost $12

Equipment

Blender

Ingredients

200 g fettuccine (edamame, legume or wholemeal)
1 tbsp olive oil
2 small leeks sliced
2 cloves garlic crushed
2 bunches asparagus sliced

Alfredo Sauce

½ c cashews + 1 c pasta cooking water
½ lemon flesh
1 tbsp dijon mustard
1 tbsp nutritional yeast
1 clove garlic
1 ½ tsp sea salt

Instructions

Boil the jug and place your pasta in a large pot. Cover the pasta generously with boiling water, put on the lid, then cook for 7 minutes or according to packet directions.
Add the olive oil to a large pan, and sauté the sliced leeks on low. Add the crushed garlic. Break or cut off the woody ends of the asparagus, then slice into thirds or quarters. Place on top of the leek, put the lid on, then steam until tender and bright green.
Blend the sauce ingredients with some of the reserved pasta cooking water in a blender, for 1 minute until smooth and creamy. Add to the leek mix, heat gently, then add the pasta and stir through. Serve immediately.

Video

Notes

Nut free: Use hemp or sunflower seeds instead of cashews.
Oil free: Sauté the leeks in a little water instead of olive oil.

Nutrition