Broccolini + Leek Pasta w/ Balsamic Vinaigrette
Recipe type: Pasta, Dinner, Gluten Free, Vegan
Prep time: 
Cook time: 
Total time: 
Serves: Serves: 3-4
  • Balsamic Vinaigrette
  • ½ cup balsamic vinegar
  • ⅔ cup Cobram Estate Extra-Virgin Olive Oil
  • 1 large garlic, peeled and minced
  • 1 Tbsp dijon mustard
  • 1 tsp dried mixed herbs (all-purpose) seasoning
  • 2 Tbsp roughly chopped fresh basil leaves
  • Salt and pepper, to taste
  • Pasta
  • 250g (1 packet) gluten free spiral pasta, or regular spiral/panne pasta
  • 1 Tbsp coconut oil
  • 1 medium purple onion, peeled and diced
  • 1 large clove garlic peeled and minced
  • 1 medium-large leek, trimmed and roughly chopped
  • 2 small bunches broccolini, trimmed and sliced into smaller florets
  1. Balsamic Vinaigrette
  2. Add all ingredients into a large glass jar, such as a mason jar with a lid. NOTE: You may also use a mixing jug and just stir the ingredients until well blended.
  3. Shake the jar until all ingredients inside are well blended.
  4. Refrigerate until ready to use.
  5. Pasta
  6. Fill a large pot up half way with filtered water, bring to a boil.
  7. Once water is boiling, add pasta and cook per packet instructions.
  8. When the pasta has only 3 minutes to go, add trimmed broccolini into the pasta and cover them well with the water, blanching them until tender and until pasta is cooked.
  9. Whilst pasta is cooking begin onion and leek mixture.
  10. Heat a fry pan over medium heat and melt coconut oil.
  11. Add diced onion and sauté until translucent.
  12. Add minced garlic and sauté until fragrant.
  13. Stir through leeks and cook for a further 2 minutes or until leeks are translucent. Turn heat to low once cooked.
  14. When pasta is ready and broccolini is tender, drain off water through a large colander.
  15. Pour pasta mixture back into the same pot you cooked it in.
  16. Remove onion and leek mixture from heat and add into pasta and broccolini, gently stir until well combined.
  17. Pour in approx. ¾ cup - 1 cup of the vinaigrette into the pasta, gently stir until pasta is well coated. Adding more of the vinaigrette until you reach your desired flavour.
  18. Serve and enjoy!
Store leftovers in an airtight container, refrigerated, for 2-3 days.
When cooking the pasta. You can also cook the onion and leek mixture before the pasta and broccolini and set it aside until the pasta is cooked and ready.
Recipe by Wholesome Patisserie at