Bacon-less, Leek, Chard, Walnut, Vegan, with Gluten Free Spaghetti
This veggie version of a Rachael Ray recipe is easy and delicious. Love the combination of leek, chard, walnuts and vegan cheese flavors all with gluten free spaghetti.
Toast walnuts on stovetop on medium heat, do not burn. When cooled chop coarsely.
Bring large pot of salted water to a boil. Add pasta, cook following directions.
In large skillet add olive oil, leeks, and garlic, brown on medium low heat for 5 minutes. Add wine to skillet cook down for 5 minutes, add swiss chard until lightly wilted.
Add cooked pasta to the pan or transfer to large serving dish. Toss the pasta and leek mixture along with cheese topping. Squeeze lemon over the top and sprinkle walnuts over the top.
If you would like more moisture to the pasta add a 1/4 vegan chicken broth.
Cheese topping
Add macadamia nuts, dried garbanzo beans, and nutritional yeast to food processor, process or grind until it becomes a find powder, approximately 1 minute.
Notes
If you would like more moisture to the pasta add a 1/4 vegan chicken broth. Can also use a bean based gluten free spaghetti pasta.