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Murielle Banackissa
Sweet Plum and Vanilla Gin Tonic on a table outside

Sweet Plum and Vanilla Gin Tonic

Print recipe
Summer, Cocktails
GF NF OF
1 hour 15 mins Prep: 15 mins Cook: 1 hour
Serves 6

Creamy, rich, and satisfying, this comforting pasta is bright and complex in flavor. It's perfect for a chilly winter or fall day!

Ingredients Prepare the Roasted Veg Step 1 Step 2 Step 3 Step 4 Step 5 Step 6 Prepare the Cheesy Almond Topping Step 1 Step 2 Step 3 Assemble the Pasta Step 1 Step 2 Step 3 Step 4 Step 5

Ingredients

Roasted Veg

  • 2 (250g or 3 cups) medium leeks (white and light green parts only), sliced
  • ½ (300g or 4 cups) cauliflower head , cut into small florets
  • 1½ tbsp Filippo Berio Extra Virgin Olive Oil , plus more for roasted garlic
  • ½ tsp sea salt , plus more for roasted garlic
  • ½ tsp onion powder
  • ½ tsp dried oregano
  • ½ tsp dried basil
  • ⅛ tsp white pepper
  • Freshly cracked black pepper , to taste
  • 1 whole garlic bulb with top trimmed off

Pasta and Assembly

  • 375g linguini (use gluten-free if desired)
  • 2 cups reserved pasta water
  • 1 tbsp Filippo Berio Extra Virgin Olive Oil
  • 1 tbsp lemon juice
  • Zest of 1 lemon
  • 1 ½ tsp white miso
  • Sea salt and freshly cracked pepper , to taste

Cheesy Almond Topping

  • ½ cup slivered almonds
  • 1 tbsp nutritional yeast
  • 1 tbsp Filippo Berio Extra Virgin Olive Oil , plus more for roasted garlic
  • 1 tbsp maple syrup
  • Generous pinch of sea salt

Prepare the Roasted Veg

  1. Step 1

    Preheat the oven to 400ºF and line a baking sheet with parchment paper.

  2. Step 2

    Arrange the leek slices and cauliflower florets on the baking tray, keeping them separate from one another.

  3. Step 3

    Drizzle the vegetables with olive oil and sprinkle on the spices. Toss to coat with your hands.

  4. Step 4

    Place a garlic bulb into foil. Drizzle with olive oil and season with salt and pepper. Wrap the foil around the garlic and place it on the baking sheet with the leek and cauliflower.

  5. Step 5

    Bake the leeks for 25 minutes until tender then remove from the baking sheet and transfer into a bowl. Bake the cauliflower for an additional 10 minutes (total of 35 minutes) until fork tender then remove from the oven and transfer to a bowl. Roast the garlic for an extra 5 minutes (total of 40 minutes) until soft.

  6. Step 6

    Cook the linguini in salted water until al dente. Drain, making sure to save 2 cups of pasta water. Return to the pot and coat with a little bit of oil to prevent from sticking while you whip up the Cheesy Almond Topping and the creamy sauce.

Prepare the Cheesy Almond Topping

  1. Step 1

    Heat a small pan on medium-low. Add the almonds and toast until golden-brown, tossing frequently to prevent from burning.

  2. Step 2

    In a small bowl, mix the olive oil, nutritional yeast, maple syrup, and salt.

  3. Step 3

    Pour over the toasted almonds in the hot pan. Toss to coat and transfer to a parchment-lined plate to cool off completely.

Assemble the Pasta

  1. Step 1

    Transfer half of the roasted leeks and half of the roasted cauliflower along with the roasted garlic (peel off the skin) to a high speed blender.

  2. Step 2

    To the blender, add 1 cup of the reserved pasta water, the oil, lemon juice, lemon zest, miso, and pepper. Blend until smooth.

  3. Step 3

    Pour the sauce over the prepared linguini and heat on low heat. I like to rinse off my blender by adding an additional ½ cup of reserved pasta water to it and running it until the walls are clean. Add to the pot of pasta alongside the rest of the roasted leeks and roasted cauliflower florets.

  4. Step 4

    Taste the pasta and add more salt and/or pepper to your liking. For extra brightness, add more lemon juice. If you find that the pasta sauce is still a little to thick to your liking, you can thin it out with a bit more pasta water, making sure to incorporate it well with every addition.

  5. Step 5

    Serve topped with the Cheesy Almond Topping and a generous crack of pepper.

Sweet Plum and Vanilla Gin Tonic on a table outside
Sweet Plum and Vanilla Gin Tonic on a table outside
Empress 1908 Gin
Two glasses of Sweet Plum and Vanilla Gin Tonic on a table with Empress 1908 Gin