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Export 18 ingredients for grocery delivery
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.
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