Leek & Artichoke Spaghetti with Feta
This Leek & Artichoke Spaghetti with Feta is bursting with flavor, cherry tomatoes, and fresh herbs.
Servings: 4 people
Ingredients
- 1/2 lb. spaghetti
- 2 leeks white and light green parts
- 2 tbsp vegan butter
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 2 cups cherry tomatoes whole or halved
- 1 tsp garlic powder
- 2-3 tbsp olive oil to taste
- 2-3 tbsp finely chopped fresh dill to taste
- 2-3 tbsp finely chopped fresh parsley to taste
- 1 1/2 cups marinated artichokes drained and chopped
- 3/4 cup crumbled vegan feta
- Juice and zest of 1 lemon about 2 tbsp
Instructions
- Cook spaghetti according to package directions for al dente, adding 2 tbsp kosher salt to the pasta cooking water. Reserve one cup of the pasta cooking water prior to draining.
- Meanwhile, cut bottom root off the leeks and most of the dark green parts. Slice the remaining stalk lengthwise down the middle, then slice the stalks crosswise into half-moon shapes. Rinse the leeks under running water.
- Preheat a large pan on medium heat. Add the vegan butter. Once melted, add the leeks, kosher salt, and black pepper. Stir and cook for 2 min. Add cherry tomatoes and garlic powder, stir, cover and cook another 5 min, stirring halfway.
- Add the drained spaghetti, olive oil, dill, parsley, artichokes, feta, lemon juice and zest, and 1/4 cup of the pasta cooking water. Stir well to incorporate. Add more pasta cooking water if it feels a bit dry.