Contents of your meal kit:
broccoli
mushrooms
sage
baia spelt pasta (or GF alternative)
leeks
pumpkin-cashew cream sauce
butter
pecorino cheese
Equipment needed: foil-lined baking sheet, nonstick skillet, large saucepan or stockpot with lid (see note)
Finishing steps:
- Fill large saucepan or stockpot with water, cover and bring to a boil over high heat.
- Preheat oven to 450. On a foil-lined baking sheet, toss broccoli with olive oil, salt & pepper. When oven is hot, roast for 10 minutes, toss, and continue cooking for an additional 5-10 minutes. Continue with the next steps.
- Using a damp paper towel, wipe mushrooms clean, then slice. Pull sage leaves from the stems and coarsely chop.
- When water is boiling, cook pasta 10-12 minutes or until al dente.
- While pasta cooks, heat a small amount of oil in a skillet over medium-high heat. When oil is hot, add leeks, and sauté until they start to brown, about 3-4 minutes. Add sliced mushrooms, season with salt & pepper and cook another 3-4 minutes until mushrooms are golden. Remove from heat until pasta is done.
- When pasta is done, reserve 1-2 cups of pasta water, and then drain.
- Return skillet to low heat. Add pumpkin cashew cream sauce, sage, and a little bit of pasta water at a time, until the sauce is a creamy consistency. Add pasta to the skillet and gently stir to coat with sauce. Adding more pasta water as needed. Stir in the butter to finish.
- Divide pasta between plates, top with pecorino cheese, and enjoy broccoli on the side!
Notes: If making 4 or 6 portions use a large stockpot for cooking the pasta.