Mafaldine Pasta

🥘 Ingredients

• water
• walnuts 1/3 cup
• olive oil 1 tbsp
• leeks 2 oz, sliced
• garlic 1 clove, minced
• Dijon mustard 2 tsp
• mafaldine pasta 6 oz
• vegan butter 2 tbsp
• dairy-free herb garlic cheese 2 oz, Treeline brand
• salt
• lemon juice 1/2 lemon
• baby arugula 4 oz
• fresh tarragon 1/4 oz, leaves picked and roughly chopped
• black pepper
• lemon wedges 1/2 lemon

Toast the walnuts

1. 1

   Bring a large pot of salted - water to a boil for the pasta.
2. 2

   Add walnuts to a large nonstick skillet over medium heat and toast, shaking skillet frequently, until nuts are fragrant and lightly browned, 3 minutes to 5 minutes .
3. 3

   Transfer toasted walnuts to a plate.

Melt the leeks

1. 1

   Return the skillet to medium-low heat with - olive oil .
2. 2

   Add leeks and cook until softened, 3 minutes to 5 minutes .
3. 3

   Add garlic and Dijon mustard to the &leeks and stir to combine.

Cook the pasta

1. 1

   Once the water is boiling, add mafaldine pasta , stir, and cook until al dente, 8 minutes to 10 minutes .
2. 2

   Reserve 1/3 cup pasta water, drain the pasta, and return pasta to the pot , off heat.

Make the sauce

1. 1

   Add &leeks to the pot with the &pasta.
2. 2

   Add reserved pasta water, vegan butter , and dairy-free herb garlic cheese to the pot .
3. 3

   Stir until butter and cheese melt and evenly coat the pasta. Taste and add - salt as needed.

Serve

1. 1

   Add lemon juice and baby arugula to the &pasta and toss.
2. 2

   Divide mafaldine pasta with melted leeks between plates.
3. 3

   Top with &walnuts, ? fresh tarragon , and - black pepper .
4. 4

   Serve with lemon wedges .