Pasta with Plant-Based Creamy Leek and Mince | Vegan Recipe

Ingredients

• 200 g (7 oz) leek
• 1 onion
• 1 garlic clove
• 250 g (8.75 oz) fresh vegan ground
• 50 g (1.75 oz) sunflower seeds
• 1 tsp soy sauce
• 1 tbsp agave syrup
• 1 tbsp wheat flour (type 405)
• 300 ml (1.25 cups) vegetable broth
• 250 ml (1 cup) vegan cooking cream
• 3 tbsp nutritional yeast
• 2 tsp mustard (e.g., from Byodo)
• 500 g (1 lb) pasta (e.g., Strozzapreti von Byodo)
• salt
• pepper
• nutmeg
• vegetable oil for frying (e.g., from Byodo)
• vegan parmesan for serving