I’m always happy when a “sudden” recipe becomes a masterpiece, and I’m overwhelmed with compliments from all sides.

“Sudden”?

Yes, accidental, involuntary. When you throw something together without thinking and it turns out great!

And this one turned out perfect!

This pasta is a wonderful alternative to any pasta with cream sauce.

It will be especially pleasant for those people who can’t eat or don’t like tomatoes.

No cheese, cream, eggs and nuts! While the sauce, which for the most part consists of leeks, is thick, fragrant and very tasty.

Mustard is an important spicy element of the dish, and it must be Dijon, which is large in grains.

The unusual combination of onion and mustard gives an unexpectedly tasty result.

This pasta has long been a favorite of my family, where, when experimenting for the adult male half, I add either canned tuna or shrimp to the pasta, and I myself, with great joy eat this dish “in its pure form.” Oh, very tasty!

Ready? Set? Let’s go cooking!

We will need:

Any pasta of your choice for 4 servings

1 very large leek

2 sticks of celery

1 tsp. of Dijon mustard with large grains

1 tsp. of lemon juice

1/2 cup (1 cup – 250 ml.) of vegetable broth

1/2 cup of coconut milk (can be replaced with any plant-based milk)

Salt and black pepper to taste

Odor-free vegetable oil

Boil the pasta.

The recipe can be easily made gluten-free, by using rice or quinoa pasta, as I did.

Slice the onions and celery.

Stew the vegetables in vegetable oil over low heat until they soften. Add salt and pepper.

Pour the mixture into a blender, add the mustard, milk and the broth.

Blend.

Add the sauce to the pasta, plus add any protein-rich food if you want (I highly recommend tuna) or just serve as it is.

Done!

Beautiful, simple and very tasty!