This is one of those dishes that usually surprises everyone. It is Vegan, full of Healthy Greens....and yet it is one of the most flavorful pasta dishes I have ever had....and trust me, I've had my share!It is really easy to prepare as well and won't take you longer than 15 Minutes...which will leave you with plenty more time to enjoy it.
Bring 4 quarts of water to a boil, add a pinch of salt to it and cook the pasta of your choice following the cooking times given on the box.( I'd chose fusilli or penne rigate, pastas with twists or ridges hold the sauce better making each bite more flavorful.)
In the meantime melt 2 TBS of Vegan Butter spread. Add the white and light green part of a leek stem, minced,1 portabella cap, cut in small dices and the stem pieces of 3 rainbow chard leaves.Cover with the lid and cook for 5 minutes. Then add 3 minced garlic cloves, 1/3 cup of veggie broth, 1/4 TSP of red pepper flakes and cook for 5 more minutes occasionally stirring.Add 1/2 TBS of Walnut oil and 2/3 cup of vegan cooking cream and the sliced chard leaves. Cook uncovered until the sauce get thicker, but not longer than 5 minutes not to over cook the greens. Once ready serve over the hot pasta and garnish with fresh sage and a few halved walnut pieces.
