Pasta With Leek, Pancetta, And Cashew Cream Recipe

Name: Pasta With Leek, Pancetta, And Cashew Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup raw cashews; 8 ounces pasta (I like Jovial brown rice casarecce); 1/2 tablespoon olive oil; 1/2 tablespoon grass fed butter (or neutral oil, such as avocado oil, for 100% dairy free version); 1 medium/large leek, white part only, small dice; 2 cloves garlic, minced; 4 ounces thin pancetta rounds or thinly sliced prosciutto; 1 tablespoon freshly squeezed lemon juice (from about 1/2 lemon); 1/4 cup broth (chicken or vegetable) or water; salt and black pepper, to taste; fresh thyme or chervil, to serve

Servings: persons

1/2 cup raw cashews
8 ounces pasta (I like Jovial brown rice casarecce)
1/2 tablespoon olive oil
1/2 tablespoon grass fed butter (or neutral oil, such as avocado oil, for 100% dairy free version)
1 medium/large leek, white part only, small dice
2 cloves garlic, minced
4 ounces thin pancetta rounds or thinly sliced prosciutto
1 tablespoon freshly squeezed lemon juice (from about 1/2 lemon)
1/4 cup broth (chicken or vegetable) or water
salt and black pepper, to taste
fresh thyme or chervil, to serve

1
["Make cashew cream:
2
Soak cashews in cool water for 2-5 hours (or 20-30 minutes in hot water if you haven't planned ahead). Drain cashews and blend on high setting with 1 cup water and 1/8 teaspoon salt. Set aside.", "Prepare the pasta:", "Bring salted water to a boil and cook pasta according to package instructions.", "In a medium pot or high sided saute pan, sweat leeks and garlic in olive oil/butter mix over medium heat. Try to avoid any browning.
3
Reduce heat to low and add pancetta/prosciutto to pot, twirling them so they cook up into little bundles.", "Add cooked and drained pasta, cashew cream, salt, black pepper, and lemon juice to pan with leeks and prosciutto.", "Remove pan from heat, taste, and adjust for salt and pepper. Loosen sauce with broth or water and finish with fresh thyme or chervil just before serving."]

244

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 cup raw cashews, 8 ounces pasta (I like Jovial brown rice casarecce), 1/2 tablespoon olive oil, 1/2 tablespoon grass fed butter (or neutral oil, such as avocado oil, for 100% dairy free version), and more.

Yes, Pasta With Leek, Pancetta, And Cashew Cream falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pasta With Leek, Pancetta, And Cashew Cream

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions