A delicious wintry addition to your midweek meals
Prep | 5 mins
Cook | 20 mins
Serves | 4
Mindfulness Factors | healthy | plant-based | vegan | dairy-free | 20 minute meal
INGREDIENTS
Baked Cheesy Leeks:
2 large leeks, trimmed and cut into bite-sized pieces
2-3tbsp extra virgin olive oil
2tbsp red wine vinegar
Dried thyme, sprinkle of
Sea salt, sprinkle of
Freshly ground black pepper, to season
30g vegan Parmesan, grated
Pasta:
250g spaghetti
1tbsp olive oil
2 large tbsp vegan cream cheese
2tbsp pasta water
Salt and lots of freshly ground black pepper
METHOD
Preheat your oven to 200C
First make the Baked Cheesy Leeks, add everything but the cheese to a roasting tin and roast for around 20 mins (check for burning after 12 mins).
While the leeks bake, cook the pasta according to instructions (around 10 mins). When the pastas ready, drain and add back to the pan along with 2tbsp pasta water, the olive oil, cream cheese and seasoning. Heat on low until the cheese has melted and is well combined.
Preheat your grill to high
Sieve the leeks then add back to the tin. Sprinkle over with cheese and grill for a few mins until the cheese is nice and crisp.
Add the spaghetti to serving dishes and top with the leeks.
Absolutely Delicious. Enjoy x
Cooks notes: the leeks also make a delicious side to go with your wintry roasts
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