Orecchiette with Creamy Leeks and Spring Vegetables

Ingredients

For Sauce:

• 1 tablespoon olive oil

• 1 tablespoon olive oil

• 2 large shallots, chopped

• 2 cloves garlic, minced

• 8 oz. soft tofu

• 3 tablespoons nutritional yeast

• 1⁄2 teaspoon salt Pinch of nutmeg

• 1 teaspoon lemon juice

• 1⁄4 cup water or as needed

• Pepper

For Pasta and Vegetables:

• 8 ounces Orecchiette pasta

• 2 tablespoons olive oil

• 2 large leeks chopped and rinsed

• 2 bunches of broccoli rabe coarsely chopped

• 1 clove garlic minced

• 1 tablespoon lemon juice

• 2 tablespoons chopped chives

Directions

For Sauce:

1. Heat olive oil and add shallots, sauté until fragrant and tender. Add garlic and sauté for another minute.

2. Transfer shallots and garlic to blender and add tofu, salt, nutmeg and lemon juice. Process until thick and creamy. Drizzle in water for desired consistency. Season with salt and pepper.

For Pasta and Vegetables:

1. Bring pot of water to boil for pasta. Add pasta and cook until slightly al dente. Drain.

2. Heat olive oil in pan and add leeks cooking until light golden. Add the broccoli (or other vegetables and cook until tender, 2 to 3 minutes. Add garlic and lemon juice. Continue to cook for about 2 minutes.

3. Put the pasta in a large bowl. Add the leek mixtures and 1⁄2 cup sauce, stir to combine. Gently add more sauce as needed. Garnish with chives.