Name: Vegan Lemon Butter Pasta with Peas & Charred Leeks
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 oz gluten-free linguine (cook according to package instructions); 1 cup soy or almond milk (unsweetened/unflavored); 1/4 cup vegan butter (any brand works, but I used Earth Balance); 2 Tbsp fresh lemon juice; 1/2 tsp lemon zest; 2 Tbsp nutritional yeast; 1/2 tsp garlic powder; 1 cup frozen/fresh peas; salt & pepper to taste; 2 large leeks (chopped into 1 inch circular slices, about 3-3.5 cups chopped); 1 Tbsp avocado oil; 1/4 tsp garlic powder; 1/4 tsp chili flakes; salt & pepper to taste