45 minutes
A delicious combination of orecchiette pasta with a dairy-free creamy sauce, accented by the flavors of leeks and broccoli rabe.
Olive Oil, divided
tablespoons
Shallots, chopped
each
Garlic, minced, divided
cloves
0 oz
Nutritional Yeast, large-flake
tablespoons
teaspoons
Ground Nutmeg
pinches
Lemon Juice, freshly squeezed, divided
tablespoons
Water, or as needed
0.25 fluid ounces
0 oz
Leek, chopped and thoroughly rinsed
each
Broccoli Rabe, stemmed and coarsely chopped
0 bunches
Chives, chopped
tablespoons
1. Sauté Shallots and Garlic
Heat 1 tablespoon of olive oil in a medium skillet over medium heat. Add the chopped shallots and let them sauté for about 3 minutes until they start to soften. Add 2 cloves of minced garlic and sauté for another 1-2 minutes until fragrant.
2. Blend Sauce Ingredients
Transfer the sautéed shallots and garlic to a blender. Add silken tofu, nutritional yeast, salt, a pinch of nutmeg, 1 tablespoon of lemon juice, and a bit of water. Blend until thick and creamy, adding more water if necessary. Season with freshly ground pepper to taste.
3. Cook Orecchiette and Sauté Vegetables
Cook the orecchiette according to package instructions until al dente. In another skillet, heat the remaining olive oil, add leeks, and cook until lightly golden. Add broccoli rabe and sauté for 2-3 minutes until tender. Stir in the remaining garlic and lemon juice, cooking for another 2 minutes.
4. Combine Pasta with Sauce and Vegetables
Drain the orecchiette and place it in a large bowl. Mix in the sautéed leek and broccoli rabe mixture. Gradually add the creamy sauce, stirring to coat the pasta evenly. Serve with a sprinkle of fresh chives.
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