View Full Version : Spaghetti with leeks, peas and saffron cream

Sep 7th, 2004, 11:17 PM
here is a veganized version of a recipe from Good Housekeeping's vegetarian cookbook (British measurements, there are many measurement converters on the internet if you need one, e.g. This one (http://www.cuisinecuisine.com/FoodConversions.htm) )

Spaghetti with leeks, peas and saffron cream

Serves 4-6

1.25ml (1/4 tsp) saffron strands, crumbled
350g (12oz) leeks, trimmed
50g (2oz) vegan margarine
150g (5oz) frozen peas, thawed
400g (14oz) dried spaghetti
300ml (1/2 pint) soya cream (you may want to use less cream if you want a thicker sauce)
90ml vegan parmesan
salt and pepper

1. Put the saffron in a small bowl, cover with 60ml (4tbsp) boiling water and leave to stand.
2. Thinly slice the leeks. Melt the margarine in a large frying pan. Add the leeks and cook, stirring, over a medium heat for 7-8 minutes to soften. Add the peas and continue cooking for a further 3 minutes.
3. Meanwhile, cook the pasta in a large pain of boiling salted water until al dente.
4. Add the saffron liquid and soya cream to the leeks and peas. Heat gently until simmering. Stir in half of the vegan parmesan and remove from the heat. Season with salt and pepper.
5. Drain the pasta thoroughly and return to the pan. Add the sauce and toss lightly to mix. Add the remaining vegan parmesan and toss again. Serve at once, garnished with chervil or parsley if desired.

Sep 8th, 2004, 12:10 AM