Asparagus, Lemon, Leek Sourdough Pasta

• 3 cups Kaslo Sourdough Radiatori Pasta
• 1 container Spread’em’s Creamy Original Cream Cheeze, or Chives & Garlic Cream Cheeze
• 3/4 c. vegetable broth
• 1/2 c. pasta water
• Juice of 1 lemon
• Olive or coconut oil (about 1tbsp)
• 1.5 heaping c. asparagus, cut into 1 inch pieces
• 2 c. sliced mushrooms
• 1 c. sliced leeks
• 1/4 c. minced onion
• 2 tbsp. fresh minced garlic

Toppings

• Fresh parsley

• Vegan parmesan

• Lemon zest

• Salt & pepper

Sep 1 Start by putting your pot of pasta water on to boil. Next, in a large pan, lightly fry the mushrooms in oil on medium, about 5 minutes until browned and crispy.

Step 2 Add the minced onion and sliced leeks, lower heat to medium-low, cook 3 more mins, gently stirring until onions are tender.

Step 3 Add the asparagus, cover, and cook 3 more minutes on low, until asparagus is just al dente.

Step 4 Remove all of the veggies from the pan, and set aside.

Step 5 In the same pan, add the cream cheeze, veggie broth, garlic, and the juice of half a lemon, whisking over medium-low heat until smooth. If needed, whisk in 1/2c. to 1c. reserved pasta water until desired consistency

Step 6 Once the cheezy sauce is smooth, stir in the vegetables.

Step 7 Cook your Kaslo Sourdough pasta noodles according to package instructions, about 7-8 minutes, until al dente.

Step 8 Combine all the ingredients back in the pan, mix well, and heat through.

Step 9 Once the pasta is hot and bubbly, serve immediately with a generous sprinkle of vegan parm, fresh parsley, and lemon zest (grate the outside of a clean lemon over top your pasta!). Add salt and pepper if you like, though I opted out when I tasted the sauce – it’s stands alone impressively!

And Bon Appetit! You will not believe the flavours of this pasta! Vegans and non-vegans alike will be racing for the last bite.