This dish is so satisfying and unctuous. I use unsweetened, plant-based single cream (light cream) with greens tossed through. I then top with crispy, toasted breadcrumbs to add another texture to finish off this crowd pleaser.
14 ounces (400 grams) tagliatelle or pasta of your choice
1 tablespoon olive oil
1 leek, trimmed, rinsed and finely chopped
5 ounces broccoli (1/2 head), cut into bite-sized florets
1 cup frozen peas, thawed
6 ounces frozen spinach, thawed and finely chopped (4 pieces)
2 tablespoons B12 nutritional yeast flakes
2 1/2 cups unsweetened plant-based single cream (light cream)
Zest of 1 lemon
2 tablespoons extra-virgin olive oil
2 slices stale bread, processed to fine crumbs
Flaky sea salt and freshly ground black pepper
1/4 cup fresh flat-leaf parsley leaves, finely chopped
Steps:
For the pasta: Bring a large pot of salted water to the boil. Cook the pasta as per the package instructions (10 to 12 minutes).
For the toasted breadcrumbs: Heat a large sauté pan over medium-high heat and add the extra-virgin olive oil. Once hot, add the breadcrumbs, along with a good seasoning pinch of salt and pepper, and fry, stirring frequently, until golden and crisp, about 3 minutes. Now stir in the chopped parsley and tip out into a bowl. Set aside.
Now add the olive oil to the same pan, then add the chopped leeks and broccoli florets and sauté until just cooked through, about 4 minutes. Stir in the peas, chopped spinach and B12 flakes.
Remove the pan from the heat and stir in the plant-based cream. Return the pan to the heat and season with a big, generous pinch of sea salt and a generous helping of black pepper. Add the zest of the lemon.
Drain the cooked pasta and add to the pan, tossing to coat in the sauce. Sprinkle with the crispy breadcrumbs and serve.
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