Préparation

1. Prepare the leeks in advance, cut them finely and brown them over medium heat with a tablespoon of olive oil. At the end of cooking, you can add a tablespoon of whole-grain mustard, a little vegetable milk, lemon juice and a drizzle of yuzu soy sauce.

2. In a saucepan, bring water to the boil, add the linguine to the boiling water and start preparing the sauce.

Prepare the malted yeast in one bowl and the lemon zest and juice in a second bowl, set aside.

3. Add the oil and the previously cut garlic to a saucepan and sauté over medium heat.

Add the vegetable milk and incorporate ¾ of the lemon juice and zest. Mix. When the linguine is very al dente (two minutes before done), reserve 1 cup of the pasta water. Drain the pasta, add half the water and half the malted yeast.

Using forks, stir constantly until the yeast is fully incorporated. Add the remaining lemon juice. Add more water if the sauce is too thick. If too liquid, add more vegetable milk.

4. Once the pasta is completely cooked and the sauce is slightly thick, remove it from the heat and garnish with the remaining lemon zest, as well as the Solmon®, leeks & black pepper (smoked black pepper goes very well with well with this recipe).

Enjoy your food !