Strozzapreti Pasta Recipe
creamy tomato & leek sauce/zucchini/cauliflower/garbanzo
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Ingredients
Method
Directions
- 1
Cook the Pasta
Bring a large pot of salted water to a boil. Add strozzapreti pasta and cook according to package instructions until al dente. Drain and set aside.
- 2
Prepare the Sauce
In a large skillet, heat olive oil over medium heat. Add leeks and sauté until softened, about 5 minutes. Add garlic and cook for another minute until fragrant.
- 3
Add Vegetables
Stir in zucchini and cauliflower, cooking for about 5-7 minutes until tender. Add the canned diced tomatoes and coconut cream, stirring to combine.
- 4
Incorporate Garbanzo Beans
Add garbanzo beans to the skillet and simmer for 5 minutes. Season with salt and black pepper to taste.
- 5
Combine Pasta and Sauce
Add the cooked strozzapreti pasta to the skillet and toss to combine with the sauce. Cook for an additional 2-3 minutes until heated through.
- 6
Serve
Remove from heat, stir in fresh basil, and serve hot.
