One-Pan White Wine and Preserved Lemon Pasta [Vegan, Gluten-Free]

onegreenplanet.org

The Green Cherry (vegan)

subheading: For the Vegetables:

2 medium leeks, trimmed, washed and thinly sliced

4 medium-sized garlic cloves, peeled and minced

1 14-ounce tin canned white beans, drained and rinsed well (optional)

½ preserved lemon, rind only, rinsed well and finely chopped (roughly 2 tablespoons once chopped)

2 heaped cups sugar snap peas, ends trimmed and cut in half lengthwise

1 big bunch thin asparagus, end trimmed and chopped into roughly 2 ⅓-icnch pieces

1 cup shelled fresh or frozen baby peas

subheading: For the Pasta:

14 ounces spaghetti or linguine of choice (gluten-free or grain-free if needed)

1 cup good-quality dry white wine

¼ cup, plus 2 tablespoons olive oil (plus extra for cooking the leeks/garlic)

Juice of ½ lemon

3 tablespoons nutritional yeast

1 teaspoon fine sea salt

Cracked black pepper

subheading: To Serve:

A handful of mint, finely sliced (about ¼ cup once sliced)

½ cup raw or toasted almonds, roughly chopped (omit to make it nut-free)

Directions at onegreenplanet.org

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