Go Back

One Pan White Wine + Preserved Lemon Spring Pasta {vegan}

vegan, egg‐free, dairy‐free, gf option, nut‐free option
This one pan pasta is quick, easy and packed full of green veg. The preserved lemon provides an unexpected tart‐salty kick and the white wine amps up the flavour. It's the perfect springtime weeknight meal. Inspired by Anna Jones' recipe for kale, tomato & lemon zest magic one‐pot pasta from her cookbook 'A Modern Way to Cook'.
Servings 4



  • 2 medium leeks trimmed, washed & thinly sliced
  • 4 medium sized garlic cloves peeled & minced
  • 1 400 g tin canned white beans drained & rinsed well (optional)
  • 1/2 preserved lemon rind only, rinsed well & finely chopped (roughly 2 tbsp. once chopped)
  • 250 g / 2 heaped cups sugar snap peas ends trimmed & cut in half lengthwise
  • 250 g / 1 big bunch thin asparagus end trimmed & chopped into roughly 5–6cm pieces (if you have thick asparagus stalks, slice them in half lengthwise before chopping into pieces)
  • 150 g / 1 cup shelled fresh or frozen baby peas about 400 g unshelled


  • 400 g spaghetti or linguine
  • 250 ml / 1 cup good quality dry white wine I used verdelho
  • 100 ml / 1/4 cup + 2 tbsp. olive oil + extra for cooking the leeks / garlic
  • juice of 1/2 lemon
  • 3 tbsp nutritional yeast
  • 1 tsp fine sea salt
  • cracked black pepper

to serve

  • a handful of mint finely sliced (about 1/4 cup once sliced)
  • 85 g / 1/2 cup raw or toasted almonds roughly chopped


  • Prepare the vegetables as instructed in the ingredients list (leeks, garlic, white beans, preserved lemon, snap peas, asparagus, peas) & set everything aside in separate bowls (or side‐by‐side on a big chopping board / serving platter).
  • Bring a kettle of water to the boil & set a large shallow pan (preferably enamel or non‐stick to stop the pasta from sticking to the bottom) over a low‐medium heat. Once hot, drizzle in a little olive oil & add the leeks & garlic. Cook until soft & creamy (but not browned), stirring often. Once soft, add the wine, scraping up any bits stuck to the bottom of the pan & allow to bubble away for a few minutes to cook off some of the alcohol.
  • Now add the pasta, white beans (if using), preserved lemon rind, 100ml olive oil, juice of 1/2 lemon, nutritional yeast, 2 tsp sea salt & a few good cracks of black pepper. Pour over 1 litre of boiling water from the kettle and turn the heat up to high to get the water simmering. Once the water is bubbling away happily, reduce the heat a little to medium – high (you don't want it bubbling too fiercely) and allow to simmer for about 6 minutes, making sure to toss the pasta around often & scraping the bottom of the pan. If during this cooking time the water evaporates too quickly, add a little splash of extra boiling water to help the pasta to cook through.
  • After 6 minutes (the pasta should be nearing al dente, and there should not be a great deal of water left) add the sugar snap peas & asparagus, tossing them together with the pasta. Simmer another 2 minutes, until the water & olive oil has turned into a sauce & the vegetables are just tender but still crunchy (tossing very often now as the water should have mostly cooked down meaning it will be more likely to stick), then add the baby peas & cook for a further 30 seconds for fresh peas or 1 minute for frozen peas. Remove from the heat & stir through the mint.
  • Allow to sit for a couple of minutes, taste for seasoning, add a little extra water or olive oil if the pasta is at all dry (you want it to have a super silky sauce) then serve in big tangles, topped with the almonds & perhaps an extra drizzle of olive oil and a few fresh mint leaves.