Creamy coconut pasta with Crump
If you are craving creamy pasta then this is it 🧑🍳
Prep the leek. Slice off the dark green tops
NOTE: Leeks are very dirty, so you need to wash them at this stage. Submerge chopped
leeks in a bowl of cold water, run your hands through the bowl to loosen the dirt, and then
scoop the leeks out using your hands or a slotted spoon. Pat dry the washed leek.
Heat a large sauté pan with deep sides over medium-high heat and add 1 1/2 to 2
tablespoons of sunflower oil. Once the oil is hot, add HALF of the leeks and CRUMP ,Cook for
8 to 10 minutes until , stirring occasionally but not too frequently.
Reduce the heat to medium and add HALF of the garlic, HALF of the thyme, and 1/4
teaspoon salt. Cook for 2-4 minutes, When done cooking, transfer this batch to bowl.
Make the "vegetable broth roux" In a medium bowl, whisk together the vegetable broth,
soy sauce, Worcestershire sauce (if using), and flour in. Whisk until no clumps remain.
Pour the white wine into the pan with the cooked Crump, and use a wooden spoon or flat-
ended spatula to deglaze the pan by scraping up any brown bits on the bottom of the pan.
Reduce the heat as needed to simmer for 3 minutes, or until the smell of alcohol has
dissipated and the wine has mostly evaporated.
Pour the vegetable broth roux into the pan and whisk to combine, ensuring there are no
clumps. Bring to a simmer, then pour in the coconut milk, nutritional yeast, ½ teaspoon salt,
and paprika powder. Bring to a simmer over medium-low heat. Cook for 10 minutes, until
the sauce is thickened and very creamy.
Meanwhile, cook the pasta. Bring a large saucepan of salted water to a boil. Cook the pasta
according to the package instructions until al dente. Drain and keep warm.
Stir the Dijon mustard into the sauce and stir. Add the hot cooked pasta and chopped dill (or
parsley), and toss to coat.
Divide the pasta among plates or bowls, and top each with a handful extra dill (or parsley)
to garnish.
Enjoy!
Ingredients
Directions
Prep the leek. Slice off the dark green tops
NOTE: Leeks are very dirty, so you need to wash them at this stage. Submerge chopped
leeks in a bowl of cold water, run your hands through the bowl to loosen the dirt, and then
scoop the leeks out using your hands or a slotted spoon. Pat dry the washed leek.
Heat a large sauté pan with deep sides over medium-high heat and add 1 1/2 to 2
tablespoons of sunflower oil. Once the oil is hot, add HALF of the leeks and CRUMP ,Cook for
8 to 10 minutes until , stirring occasionally but not too frequently.
Reduce the heat to medium and add HALF of the garlic, HALF of the thyme, and 1/4
teaspoon salt. Cook for 2-4 minutes, When done cooking, transfer this batch to bowl.
Make the "vegetable broth roux" In a medium bowl, whisk together the vegetable broth,
soy sauce, Worcestershire sauce (if using), and flour in. Whisk until no clumps remain.
Pour the white wine into the pan with the cooked Crump, and use a wooden spoon or flat-
ended spatula to deglaze the pan by scraping up any brown bits on the bottom of the pan.
Reduce the heat as needed to simmer for 3 minutes, or until the smell of alcohol has
dissipated and the wine has mostly evaporated.
Pour the vegetable broth roux into the pan and whisk to combine, ensuring there are no
clumps. Bring to a simmer, then pour in the coconut milk, nutritional yeast, ½ teaspoon salt,
and paprika powder. Bring to a simmer over medium-low heat. Cook for 10 minutes, until
the sauce is thickened and very creamy.
Meanwhile, cook the pasta. Bring a large saucepan of salted water to a boil. Cook the pasta
according to the package instructions until al dente. Drain and keep warm.
Stir the Dijon mustard into the sauce and stir. Add the hot cooked pasta and chopped dill (or
parsley), and toss to coat.
Divide the pasta among plates or bowls, and top each with a handful extra dill (or parsley)
to garnish.
Enjoy!