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Creamy Veg Pesto Pasta
Creamy Veg Pesto Pasta

Creamy Veg Pesto Pasta

with Leek, Peas and Chives

Mimi Morley
Mimi MorleyPublished on February 04, 2025

Hey presto! This speedy Creamy Veg Pesto Pasta is ready in under 25 minutes. Chives, roasted tomatoes and green veg make for an elevated vegetarian version of classic pesto pasta.

Tags:
Veggie
High Protein
Climate Conscious
Allergens:
Cereals containing gluten
Milk
Egg

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total20 minutes
Active 20 minutes
DifficultyEasy

Ingredients

serving amount

2 unit(s)

Garlic Clove**

1 unit(s)

Leek

1 bunch(es)

Chives

180 grams

Rigatoni Pasta

(Contains: Cereals containing gluten)

10 grams

Vegetable Stock Paste

150 grams

Creme Fraiche

(Contains: Milk)

120 grams

Peas

20 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

32 grams

Pesto

(Contains: Milk)

Not included in your delivery

½ tsp

Sugar

150 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)3124 kJ
Energy (kcal)747 kcal
Fat36.1 g
of which saturates18.4 g
Carbohydrate82.6 g
of which sugars13.8 g
Dietary Fibre9.3 g
Protein23.7 g
Salt1.8 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Grater
Medium Saucepan
Knife
Garlic Press
Pan
Colander
Small Bowl

Cooking Instructions and Tips

Get Started
1

a) Bring a large saucepan of water to the boil with 1/2 tsp salt for the pasta.

Do the Prep
2

a) Peel and grate the garlic (or use a garlic press).

b) Trim the root and dark green leafy part from the leek and discard. Halve lengthways, then thinly slice.

c) Finely chop the chives (use scissors if easier)

Pasta Time
3

a) Meanwhile, add the rigatoni to the boiling water and bring back to the boil.

b) Cook until tender, 12 mins.

c) While the pasta cooks, heat a drizzle of oil in a large frying pan on medium-high heat.

Bring on the Creamy Sauce
4

a) Once the oil is hot, add the leek and season with salt and pepper. Cook the leek until softened, 4-6 mins, stirring occasionally. Next, add the garlic and stir-fry,  1 min more.

b) Stir in the water for the sauce (see pantry for amount) and veg stock paste. Bring to the boil, then simmer until slightly reduced, 1-2 mins.

c) Once reduced, stir in the creme fraiche, bring back to the boil, then reduce to medium-high. Taste and add salt and pepper if needed.

Combine and Stir
5

a) Once cooked, drain the pasta in a colander, then add to the pan of creamy sauce along with the peas and heat through for 1-2 mins.

b) Stir through the cheese, then taste and season with salt and pepper if needed.

c) Add a splash of water if you feel it needs it.

Finish and Serve
6

a) When everything's piping hot, spoon the creamy veg pasta into your bowls and drizzle over the fresh pesto.

b) Sprinkle over the chives to finish.

Enjoy!

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