Bacon-less Leek, Chard, Walnut, Vegan Spaghetti
Try this Bacon-less, Leek, Chard, Walnut, Vegan, with Gluten Free Spaghetti recipe.
Try this Bacon-less, Leek, Chard, Walnut, Vegan, with Gluten Free Spaghetti recipe.
- 2 tablespoons olive oil
- 3/4 cup white wine
- 4 garlic cloves sliced
- 1 cup toasted walnuts chopped
- 2 medium leeks quartered chopped and cleaned
- 1 large bunch swiss chard stemmed, cleaned, sliced into thick ribbons
- 12 ounces gluten free spaghetti i used jovial
- 1 fresh lemon squeezed
- cheese topping
- 1/8-1/4 cup raw macadamia nuts
- 1/8-1/4 cup dried garbanzo beans use cashews if unable to find
- 1/8-1/4 cup nutritional yeast
- Carbohydrate 17.1873000009693 g
- Cholesterol 0 mg
- Fat 83.0457000028947 g
- Fiber 7.83899977684021 g
- Protein 17.8499700000261 g
- Saturated Fat 8.0994600003997 g
- Serving Size 1 1 recipe (508g)
- Sodium 4.68000000192189 mg
- Sugar 9.34830022412907 g
- Trans Fat 3.66588000007838 g
- Calories 861 calories
Step-by-step
- Toast walnuts on stovetop on medium heat, do not burn. When cooled chop coarsely.
- Bring large pot of salted water to a boil. Add pasta, cook following directions.
- In large skillet add olive oil, leeks, and garlic, brown on medium low heat for 5 minutes.
- Add wine to skillet cook down for 5 minutes, add swiss chard until lightly wilted.
- Add cooked pasta to the pan or transfer to large serving dish.
- Toss the pasta and leek mixture along with cheese topping.
- Squeeze lemon over the top and sprinkle walnuts over the top.
- If you would like more moisture to the pasta add a 1/4 vegan chicken broth.
- Add macadamia nuts, dried garbanzo beans, and nutritional yeast to food processor, process or grind until it becomes a find powder, approximately 1 minute.
Boil the salted water for the gluten-free spaghetti at a rolling 212 degrees Fahrenheit before dropping the noodles, preventing starch buildup and gumminess. Culinary history shows that green-and-allium pastes rely on careful sequencing of fat and moisture to cling to noodles without dairy binders.
- Toast walnuts in a dry skillet over medium heat for four to five minutes, shaking the pan continuously until aromatic oils release.
- Deglaze the leek and garlic pan with white wine, reducing the liquid by half over medium heat to cook off harsh alcohol notes while concentrating natural sugars.
- Grind macadamia nuts, dried garbanzo beans, and nutritional yeast in a food processor for exactly 60 seconds to achieve a fine cheese alternative.
- Store leftover pasta in an airtight container in the refrigerator for up to three days, adding two tablespoons of water before reheating gently.
Proper timing keeps the Swiss chard bright green and prevents the garlic from turning bitter in the skillet. Leftovers maintain their structure remarkably well when stored correctly.
