Step 1

Add the broken spaghetti noodles, leek, asparagus, broccoli, mushrooms, garlic, almond milk, vegetable broth, red pepper flakes, kosher salt, thyme leaves and olive oil to a large stock pot or dutch oven.

Step 2

Bring to a boil then reduce to simmer but still bubbling and cook for 8 minutes, stirring occasionally so pasta doesn't stick together.

Step 3

Add the kale sprout leaves and peas and cook for another 2-3 minutes or until pasta is cooked and the milk has reduced to a sauce.

Step 4

Stir in the lemon juice, parmesan cheese and dill. The sauce will thicken as it cools. Season with more kosher salt as desired.

Step 5

Serve with more dill leaves, parmesan cheese and sprinkle with the lemon zest.