This one-pan pasta is quick, easy, and packed full of green veggies. The preserved lemon provides an unexpected tart-salty kick and the white wine amps up the flavor. It's the perfect meal for weeknights or date nights in spring.
One-Pan White Wine and Preserved Lemon Pasta [Vegan, Gluten-Free]
For the Vegetables:
- 2 medium leeks, trimmed, washed and thinly sliced
- 4 medium-sized garlic cloves, peeled and minced
- 1 14-ounce tin canned white beans, drained and rinsed well (optional)
- 1/2 preserved lemon, rind only, rinsed well and finely chopped (roughly 2 tablespoons once chopped)
- 2 heaped cups sugar snap peas, ends trimmed and cut in half lengthwise
- 1 big bunch thin asparagus, end trimmed and chopped into roughly 2 1/3-icnch pieces
- 1 cup shelled fresh or frozen baby peas
For the Pasta:
- 14 ounces spaghetti or linguine of choice (gluten-free or grain-free if needed)
- 1 cup good-quality dry white wine
- 1/4 cup, plus 2 tablespoons olive oil (plus extra for cooking the leeks/garlic)
- Juice of 1/2 lemon
- 3 tablespoons nutritional yeast
- 1 teaspoon fine sea salt
- Cracked black pepper
- A handful of mint, finely sliced (about 1/4 cup once sliced)
- 1/2 cup raw or toasted almonds, roughly chopped (omit to make it nut-free)
- Prepare the vegetables as instructed in the ingredients list (leeks, garlic, white beans, preserved lemon, snap peas, asparagus, peas) and set everything aside in separate bowls (or side-by-side on a big chopping board/serving platter). If you have thick asparagus stalks, slice them in half lengthwise before chopping into pieces.
- Bring a kettle of water to the boil and set a large shallow pan (preferably enamel or non-stick to stop the pasta from sticking to the bottom) over a low-medium heat. Once hot, drizzle in a little olive oil and add the leeks and garlic. Cook until soft and creamy (but not browned), stirring often. Once soft, add the wine, scraping up any bits stuck to the bottom of the pan and allow to bubble away for a few minutes to cook off some of the alcohol.
- Now add the pasta, white beans (if using), preserved lemon rind, 100ml olive oil, juice of 1/2 lemon, nutritional yeast, 2 teaspoon sea salt, and a few good cracks of black pepper. Pour over 1 liter of boiling water from the kettle and turn the heat up to high to get the water simmering. Once the water is bubbling away happily, reduce the heat a little to medium-high (you don't want it bubbling too fiercely) and allow to simmer for about 6 minutes, making sure to toss the pasta around often and scraping the bottom of the pan. If during this cooking time the water evaporates too quickly, add a little splash of extra boiling water to help the pasta to cook through.
- After 6 minutes (the pasta should be nearing al dente, and there should not be a great deal of water left) add the sugar snap peas and asparagus, tossing them together with the pasta. Simmer another 2 minutes, until the water and olive oil has turned into a sauce and the vegetables are just tender but still crunchy (tossing very often now as the water should have mostly cooked down meaning it will be more likely to stick), then add the baby peas and cook for a further 30 seconds for fresh peas or 1 minute for frozen peas. Remove from the heat and stir through the mint.
- Allow to sit for a couple of minutes, taste for seasoning, add a little extra water or olive oil if the pasta is at all dry (you want it to have a super silky sauce) then serve in big tangles, topped with the almonds and perhaps an extra drizzle of olive oil and a few fresh mint leaves.