You know pasta is a staple of mine and this is definitely a new favourite for Izzie and I. We made it a week ago and then couldn’t stop thinking about it for the coming week. This pasta is loaded with fresh seasonal vegetables- honestly it’s like 80% greens! In a creamy sauce topped off with parsley and cheese it’s perfect for a simple dinner so you can get on with binge watching Breaking Bad on Netflix (I know I’m very behind, don’t judge me). Serves 2.
180g runner beans
Zest of one lemon, juice of half a lemon
2 small leeks
100g broad beans (we used frozen)
200ml vegan crème fraîche (we used Oatly)
Small bunch fresh parsley, chopped
Salt and pepper
- Wash and trim the leek. Cut into half moon slices. Trim the beans and snap the ends of the asparagus.
- Boil a large kettle of water and add to a large saucepan. Add a little salt to the water. When the water is boiling add the pasta.
- In a frying pan add a little oil and gently fry the leek and lemon zest until softened.
- When the pasta has been cooking for 4 minutes add the runner beans and the asparagus. After a further 1 minute add the broad beans. Allow to cook for another 5-6 minutes until the vegetables are tender and the pasta is cooked.
- Drain the pasta and veggies leaving about a quarter cup of the pasta water.
- Add the pasta and vegetables to the leek and add the crème fraîche. Add the pasta water, lemon juice and half the chopped parsley and toss thoroughly to combine the pasta, vegetables and sauce.
- Season with salt and pepper and serve with plenty of parmesan and the rest of the parsley.