Ingredients:
1 serving of spaghetti
1 leek, using only the white and light green parts, cut in half and thinly sliced, rinsed well, and drained
1 1/2 tablespoons plant-based sour cream
2 teaspoons vegetable oil (divided use)
1 pinch of ground nutmeg
1/4 teaspoon nutritional yeast
Optional: 1 teaspoon of persillade (If making fresh, blend less than half a bunch of parsley, three cloves of garlic, two tablespoons of avocado oil, and half a shallot. This will make about 3 tablespoons.)
1/2 teaspoon pine nuts (for garnish)
Salt and pepper, to taste

Instructions:
1. (Optional) Prepare persillade: If using, blend parsley, garlic, avocado oil, and shallot in a food processor. Measure out 1 teaspoon for this recipe. The blend will yield about 3 tablespoons, so store any remainder in the fridge.
2. Heat 1 teaspoon of vegetable oil in a pan over medium heat. Add the sliced leek, season with salt and nutmeg, and sauté until softened.
3. Stir in the plant-based sour cream and 1 teaspoon of the persillade (if using) into the leeks. Cover and simmer on low-medium for 10-15 minutes, adding a splash of water if the mixture becomes too thick or starts to stick to the pan.
4. While the leek mixture is simmering, bring a pot of water to a boil with the remaining 1 teaspoon of vegetable oil and a pinch of salt. Add spaghetti, cook until al dente, then drain.
5. Combine the spaghetti with the leek mixture and mix well. Season with additional salt and pepper to taste, then sprinkle with nutritional yeast.
6. Top with 1/2 teaspoon of pine nuts, enjoy!

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