Gluten-Free Fusilli with Spring Vegetable Cream Sauce

Name: Gluten-Free Fusilli with Spring Vegetable Cream Sauce
Yield: Serves 4
Ingredients: 2 tablespoons, olive oil; 1 pound, leek, white and light green parts only, halved lengthwise, sliced thin, and washed thoroughly; 3 , garlic cloves, minced; 1 teaspoon, grated lemon zest; 1 1/2 teaspoons, minced fresh thyme or 3/4 teaspoon dried; 1 pound, asparagus, trimmed and cut on bias into 1-inch lengths; 1/2 cup, dry white wine; 1 cup, heavy cream; , Salt and pepper; 3/4 cup, frozen peas; 1 ounce, Parmesan cheese, grated (1/2 cup), plus extra for serving; 12 ounces, gluten-free fusilli; 2 tablespoons, chopped fresh mint

1 comment

For a vegetarian springtime pasta that could be whipped together on a weeknight, quick-cooking peas and asparagus were a good start.

A cookbook recipe exclusively for All-Access members from The How Can It Be Gluten-Free Cookbook

SERVES4

TIME45 minutes

Gluten-Free Fusilli with Spring Vegetable Cream Sauce

A cookbook recipe exclusively for All-Access members from The How Can It Be Gluten-Free Cookbook

WHY THIS RECIPE WORKS

Leeks added sweetness, while fresh mint and thyme plus lemon zest and a splash of white wine added brightness. We started out by using vegetable broth as the base for our sauce, but while we liked the light profile it created, the broth add...

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