Step 1

Cook pasta in salted water according to package directions.

Step 2

Heat 1 1/2 tbsp vegan butter in a large skillet over medium heat. Add leeks and sauté for 5 minutes, stirring often, until softened. Add garlic and continue cooking for 2 minutes.

Step 3

Add mushrooms and continue cooking for a minute or two.

Step 4

Add asparagus, peas, dill, oregano and 1/2 tsp of salt and continue cooking for 5-6 minutes.

Step 5

Stir in the remaining 1 1/2 tbsp of butter, broth, wine, lemon juice and zest and remaining 1/2 tsp of salt and red pepper flakes. Let cook for 6-8 minutes, until the sauce reduces.

Step 6

In a small bowl, stir together breadcrumbs, parsley and butter.

Step 7

Add in the cooked pasta and toss well to coat in sauce and vegetables. Plate and serve with pine nuts and breadcrumbs.