The Vegan Corner

Recipe videos and healthy eating for people who love food

The Vegan Corner Logo
  • The Vegan Corner Logo
  • Home
  • Recipes
    • Appetisers and Snacks
    • Breads and Focaccias
    • Sides and Salads
    • Main Dishes
    • Soups and Stews
    • Pasta and Grains
    • Condiments and Spreads
    • Desserts and Sweets
    • Beverages
    • Raw food
    • Basic recipes
    • Cosmetics
  • E-book
  • About

Linguine with pepper and leek cream

1-Mar-2016

Here you have yet another of our favourite Italian-inspired dishes. Despite the fact that popular preparations are fun to make and eat, we always feel that expressing our creativity by developing new stunning combinations that are easy to make and even easier to eat, is the absolute best way to go. So what are you waiting for? Have a look at the video, gather the ingredients needed and prepare yourself one of the best and easiest spaghetti dishes ever.

Ingredients[ ounces / grams ]
400glinguine pasta (dry)
200gleeks
140gbell pepper
2gdry oregano (2 tsp)
250gsoy milk
salt
14ozlinguine pasta (dry)
7ozleeks
5ozbell pepper
2 tspdry oregano
1 cupsoy milk
salt
Instructions
  1. To begin with, finely slice the leeks and dice the peppers.
  2. Next, place a non-stick pan over a medium heat, tip in the sliced vegetables and some water, and cook the veggies for about 5 minutes or until soft, making sure to stir regularly.
  3. During the cooking process, feel free to add more water if you feel it is needed. As soon as the vegetables have softened a bit, you can add in the oregano and stir to combine.
  4. Once the vegetables are cooked, turn off the heat, transfer half of them into a container, add in the non-dairy milk from the recipe and blitz until you obtain a fairly smooth sauce.
  5. Once that’s done, transfer the sauce back into the pan, stir the ingredients, and remember to taste the sauce and adjust the salt if you feel it is needed.
  6. To avoid timing mistakes, we recommend you make the sauce first and then cook the pasta. You might also want to reserve some of the water from the pasta pot, so that you’ll be able to thin down the sauce later on if needed.
  7. Bring the sauce back to a simmer, add in the cooked pasta and thoroughly mix the ingredients until the linguine strands are completely coated with the sauce.
Substitutions and Tips
  • We used linguine for this recipe, but you are free to use any pasta you prefer, including gluten-free options. However, long pastas work best for this preparation.
  • As usual, you can use any non-dairy milk you want for this recipe. However, we like to think that soy and almond milk are the best options.
Related Recipes
How to make vegetable stock
Italian herb mix
Yield, Times and Info
Makes: 4 servings
Preparation Time: 5m
Cooking Time: 10m
Total Time: 15m
Nutritional Info
Serving Size: 400g (¼ recipe)       Calories: 427kcal       Carbohydrate: 87g       Starch: 59g       Sugar: 7.7g       Fiber: 5.9g       Fat: 2.5g       Saturated Fat: 0.4g       Unsaturated Fat: 2.1g       Protein: 14.4g       Sodium: 348mg       Water: 293g      
Caloric Ratio
82% Carbs
5% Fats
13% Proteins

You might also like

Creamy pumpkin one-pot pasta

Creamy pumpkin one-pot pasta

Quick-fix noodle bowl

Quick-fix noodle bowl

Rice-stuffed pumpkin

Rice-stuffed pumpkin

One-pot pasta broccoli and peas

One-pot pasta broccoli and peas

Share on FacebookShare on Google+Tweet about this on TwitterPin on PinterestShare on TumblrPrint this page
« Blondies
Lentil and okra curry »

Categories: Main Dishes, Pasta and Grains Tags: Italian cuisine

The Vegan Corner Logo Small

© 2014-2015 The Vegan Corner. All rights reserved. Terms of use | Cookie policy

We use cookies to enhance your user experience. By continuing to browse our website you are agreeing to how we use cookies. AGREE