Here you have yet another of our favourite Italian-inspired dishes. Despite the fact that popular preparations are fun to make and eat, we always feel that expressing our creativity by developing new stunning combinations that are easy to make and even easier to eat, is the absolute best way to go. So what are you waiting for? Have a look at the video, gather the ingredients needed and prepare yourself one of the best and easiest spaghetti dishes ever.
- To begin with, finely slice the leeks and dice the peppers.
- Next, place a non-stick pan over a medium heat, tip in the sliced vegetables and some water, and cook the veggies for about 5 minutes or until soft, making sure to stir regularly.
- During the cooking process, feel free to add more water if you feel it is needed. As soon as the vegetables have softened a bit, you can add in the oregano and stir to combine.
- Once the vegetables are cooked, turn off the heat, transfer half of them into a container, add in the non-dairy milk from the recipe and blitz until you obtain a fairly smooth sauce.
- Once that’s done, transfer the sauce back into the pan, stir the ingredients, and remember to taste the sauce and adjust the salt if you feel it is needed.
- To avoid timing mistakes, we recommend you make the sauce first and then cook the pasta. You might also want to reserve some of the water from the pasta pot, so that you’ll be able to thin down the sauce later on if needed.
- Bring the sauce back to a simmer, add in the cooked pasta and thoroughly mix the ingredients until the linguine strands are completely coated with the sauce.
- We used linguine for this recipe, but you are free to use any pasta you prefer, including gluten-free options. However, long pastas work best for this preparation.
- As usual, you can use any non-dairy milk you want for this recipe. However, we like to think that soy and almond milk are the best options.