Leek & Olive Pasta

• • 250 g spaghetti
  • 1 leek
  • 200 g olives (pitted)
  • 50 ml white wine
  • 6 Tbsp olive oil
  • Salt & pepper to taste
  • Fresh parsley to serve (or basil)
  • Nutritional yeast for topping

• • Finish the dish by adding freshly chopped parsley and a drizzle of olive oil for a glossy look.
  • For an extra boost of flavour, sprinkle some nutritional yeast on top before serving. Enjoy!

• • Begin by boiling spaghetti according to the package instructions.
  • In the meantime, sauté sliced leek in a small amount of olive oil until it becomes caramelized.
  • Then, add pitted olives to the pan and season with pepper and a little bit of salt (be careful not to add too much, as olives are already salty).
  • Pour in wine and mix until the alcohol has evaporated.
  • Add two ladles of pasta water to help form the sauce, and then add the cooked spaghetti to the pan and mix well with the leek and olive mixture.