Ingredients

  • 1 cup original unsweetened Almond Breeze Almond Milk
  • 1 teaspoon corn starch
  • 1 cup chopped cremini mushrooms
  • 2 cups chopped dandelion greens (or spinach)
  • handful of chopped fresh basil
  • 1 large garlic clove, minced
  • juice of 1 small lemon + some zest
  • 1 cup chopped leeks (white and light green parts)
  • 1-2 tablespoons olive oil
  • 8 oz. linguine pasta (reserve some of the pasta water)
  • 1/4 cup grated pecorino cheese (vegan: sub nutritional yeast)
  • 1/4 cup pine nuts
  • salt & pepper
  • 2 scallions, chopped
  • 1/4 cup chopped sun dried tomatoes
  • 1/4 cup white wine

Ready In 45 Minutes

Servings: 2

Cooking Instructions

Step 1

  • In a very small bowl, whisk together the corn starch with a few tablespoons of the almond milk until there are no lumps. Set aside.Make your sauce. In a small saucepan, heat olive oil, leeks, mushrooms, garlic, salt & pepper. Cook until soft, 5-8 minutes.
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  • Length: 8 minutes

Step 2

  • Add the white wine to deglaze the pan. Stir once or twice and let the wine cook down for about 1 minute.
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  • Length: 1 minutes

Step 3

  • Add the almond milk, and some more salt. Bring to a gentle boil, then reduce to a simmer. Slowly pour in the corn starch mixture, stirring as you pour.
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Step 4

  • Add the pecorino cheese.
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Step 5

  • Let simmer, stirring often, until the milk reduces a bit. About 10-15 minutes. Meanwhile start cooking your pasta.When your pasta has about 1 minute left, heat a large skillet, add a bit of olive oil.
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  • EQUIPMENT:
  • Length: 16 minutes

Step 6

  • Add your greens, scallions, sun dried tomatoes, and a pinch of salt. Cook until just barely wilted.
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Step 7

  • Add a big squeeze of lemon.
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Step 8

  • Add the pasta and the sauce to the pan and toss to mix it all together.
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Step 9

  • Add some pasta water as needed to create desired consistency. Taste and adjust seasonings.
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Step 10

  • Remove from heat and add another squeeze of lemon, pine nuts, lemon zest and fresh basil.
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