One Pan White Wine Preserved Lemon Spring Pasta vegan

Ingredients

• 2 medium leeks trimmed, washed & thinly sliced
• 4 medium sized garlic cloves peeled & minced
• 1 400 g tin canned white beans drained & rinsed well (optional)
• 1/2 preserved lemon rind only, rinsed well & finely chopped (roughly 2 tbsp. once chopped)
• 250 g / 2 heaped cups sugar snap peas ends trimmed & cut in half lengthwise
• 250 g / 1 big bunch thin asparagus end trimmed & chopped into roughly 5–6cm pieces (if you have thick asparagus stalks, slice them in half lengthwise before chopping into pieces)
• 150 g / 1 cup shelled fresh or frozen baby peas about 400 g unshelled
• 400 g spaghetti or linguine
• 250 ml / 1 cup good quality dry white wine I used verdelho
• 100 ml / 1/4 cup + 2 tbsp. olive oil + extra for cooking the leeks / garlic
• juice of 1/2 lemon
• 3 tbsp nutritional yeast
• 1 tsp fine sea salt
• cracked black pepper
• a handful of mint finely sliced (about 1/4 cup once sliced)
• 85 g / 1/2 cup raw or toasted almonds roughly chopped

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