Pasta Primavera | Blue Diamond

Ingredients

• 8 ounces spaghetti noodles; broken in half
• 1 leek; cleaned and sliced thinly
• ½ pound asparagus ¼ pound broccoli florets
• 1 cup brown mushrooms; stemmed and sliced
• 4 cloves garlic; peeled and minced
• 3 cups Almond Breeze Unsweetened Original Almondmilk
• ½ cup vegetable broth
• ⅛ teaspoon red pepper flakes
• 1 teaspoon kosher salt
• 6 fresh thyme sprigs; leaves separated from the stems
• 1 tablespoon olive oil
• 10­-12 kale sprouts; ends trimmed and leaves separated
• ¾ cup English peas; or frozen peas that have been thawed
• ½ lemon; juiced and zested
• ½ cup grated parmesan cheese and more for garnish
• ⅓ cup dill leaves; roughly chopped