Suitable for Gluten-free | Wheat-free | Dairy-free | Vegan
Serves 1
Prep time 10 minutes
Cook time 15 minutes
Nutrients per serving:
Ingredients
- 1 tsp Tiana coconut oil *
- 1 leek, sliced
- ½ tsp crushed garlic
- 1 tsp oregano *
- 2 large handfuls of spinach leaves
- 1 x serving Eat Water Penne pasta *
- 300ml Provamel almond milk *
- 1 tbsp cornflour
- 4 tbsp nutritional yeast *
- Large pinch of ground nutmeg *
- Large pinch lo-salt and black pepper
- Fresh parsley, to garnish
Method
Step 1
Heat the coconut oil in a non-stick pan then add the leek, garlic and oregano. Cook for 8-10 minutes until softened, then remove from the heat.
Step 2
Meanwhile prepare the pasta according to packet instructions then drain.
Step 3
Place the almond milk in a small saucepan and bring to just under the boil. Mix together the cornflour with a little water to form a paste, then pour this into the milk and whisk for a few minutes until it starts to thicken up nicely.
Step 4
Stir in the nutritional yeast, nutmeg and seasoning, then stir through the cooked leeks, drained pasta and spinach to heat through.
Step 5
Serve out onto a plate, decorate with fresh parsley then enjoy straight away!
Curated by www.spamellab.com
