creamy leek & almond...creamy leek & almond pasta

Creamy leek & almond pastan is a gluten free and dairy free recipe with 2 servings. One serving contains 347 calories, 11g of protein, and 21g of fat. For $3.54 per serving, this recipe covers 31% of your daily requirements of vitamins and minerals. 1058 people were glad they tried this recipe. It is brought to you by Love & Lemons. Many people really liked this hor d'oeuvre. A mixture of original almond breeze almond milk, pecorino cheese, olive oil, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes around 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 100%, which is outstanding. Users who liked this recipe also liked Omega-3 Creamy Leek Soup, Creamy Potato and Leek Soup, and Creamy Potato Leek Soup.

Ingredients

Cooking Instructions

1. 01

   In a very small bowl, whisk together the corn starch with a few tablespoons of the almond milk until there are no lumps. Set aside.Make your sauce. In a small saucepan, heat olive oil, leeks, mushrooms, garlic, salt & pepper. Cook until soft, 5-8 minutes.

2. 02

   Add the white wine to deglaze the pan. Stir once or twice and let the wine cook down for about 1 minute.

3. 03

   Add the almond milk, and some more salt. Bring to a gentle boil, then reduce to a simmer. Slowly pour in the corn starch mixture, stirring as you pour.

4. 04

   Add the pecorino cheese.

5. 05

   Let simmer, stirring often, until the milk reduces a bit. About 10-15 minutes. Meanwhile start cooking your pasta.When your pasta has about 1 minute left, heat a large skillet, add a bit of olive oil.

6. 06

   Add your greens, scallions, sun dried tomatoes, and a pinch of salt. Cook until just barely wilted.

7. 07

   Add a big squeeze of lemon.

8. 08

   Add the pasta and the sauce to the pan and toss to mix it all together.