Inspired by this recipe, I adapted this to a nondairy mode, and subbed smoked turkey for the ham. Great meal.
Pasta with creamed leeks, spinach, and smoked turkey
3/4 pound pasta like bowtie, fusilli, shells – something that can hold sauce
1 1/2 tablespoons extra virgin olive oil
2 large leeks, white and light green parts only, thinly sliced
1 cup nondairy creamer
4 cups packed baby spinach (4 ounces), coarsely chopped
1/2 cup lightly packed basil leaves, finely chopped
1/2 pound smoked turkey, diced
kosher salt and freshly ground pepper
soy parmesan cheese for topping, optional
Cook pasta in large pot of boiling salted water, according to package instructions, until al dente, then drain.
Meanwhile, in a large, deep skillet, heat the olive oil. Add the leek and turkey and cook over moderate heat until softened. Add the creamer and simmer until slightly thickened, about 5 minutes.
Add the spinach and cook until wilted, about 2 minutes.
Add the cooked pasta to the skillet and toss until coated with the leek sauce. Remove from heat, add the chopped basil and toss. Season with salt and pepper, serve and sprinkle with parmesan, if desired. Makes 4 servings.