A quick and easy pasta dish featuring small shells, sautéed garlic, leeks, asparagus, and peas, all tossed in a creamy sauce of cream cheese, parmesan, and fresh basil.
1️⃣ Bring a pot of salted water to a boil for the shells.
2️⃣ In a large pan over medium heat, sauté the garlic and leeks in butter with a sprinkle of salt and pepper for 3-4 mins until leeks are tender.
3️⃣ Add the asparagus and sauté for 1-2 mins and then add the peas; cook 1 min until peas are warmed through and then turn off the heat until the pasta is ready.
4️⃣ Boil pasta 2 mins less than package directions and then transfer it into the pan with the veggies with a mesh skimmer (save at least 1 cup of the pasta water!).
5️⃣ Turn the heat to medium-low and add the cream cheese along with 1/2 cup pasta water; mix until the cream cheese melts and then slowly mix in the parmesan; add more pasta water as needed to make the pasta more saucy (I added 1/2 cup more) and cook until pasta is your desired consistency.
6️⃣ Mix in the basil at the end and serve with a drizzle of olive oil on top - enjoy!
🌱Vegan Modification: Sub in olive oil for butter, nutritional yeast for parmesan, and coconut milk for cream cheese.
