20-minutes 3-ingredients leeks, lemon, and rosemary pasta
A super fresh, super easy, and oh so delicious 3-ingredients lemon and rosemary pasta recipe. Loaded with tangy lemon, tender spaghetti soaked in a creamy sauce and topped with lots of fresh herbs. It’s a simple, ready in 20 minutes dinner that proves delicious doesn’t have to be complicated.Mmm pasta. More to the point, delicious 3-ingredients leeks, lemon, and rosemary pasta. We’re working with soft Caramelized leeks, chewy pasta bathed in creamy fresh and rich coconut milk lemon sauce all topped with rosemary and ground pepper. It’s super simple, toss-together in 20 minutes, a lifesaver vegan dinner recipe. It’s amazingly warm. It’s amazing served cold. There’s nothing this easy vegan pasta dinner can’t do.
Servings 4 people
Ingredients
- 16 oz Pasta of your choice (penne, linguine, spaghetti etc.)
- 1 15oz can Coconut Milk
- 1 Leek Sliced
- 1 Lemon - Zest from
- 2 tbsp Lemon Juice
- 1 bunch Fresh Rosemary Chopped
- 1 tbsp Soy Sauce or Tamari
- Salt and Pepper to taste
Instructions
- Cook the pasta as instructed on the packaging.
- Heat olive oil in skillet or pan and add the sliced leeks. Season with salt and pepper and let the leeks cook at medium-high heat while stirring occasionally. Once the leeks start to soften and Caramelize, add the coconut milk, lemon juice, and lemon zest. Bring to a boil before turning the heat down to simmer. Add the rosemary and let the sauce simmer until the pasta is ready.
- Once the pasta is done, drain away the water and serve the pasta topped generously with the pasta sauce.