Add the pasta, garlic scapes, zucchini, spices, and lemon zest. Pour the lemon juice, white wine, almond milk, and vegetable broth over the top.
To use white, instead of whole wheat pasta, increase the liquid by about 1 cup (please note that I haven't tested yet with this recipe, but a similar substitution has worked in other recipes). Other pasta shapes should also work. My opinion is that spaghetti/linguine are the best choice, since the more textured pasta shapes can get slightly gummy - they still taste great, though.
If you intend to use this for leftovers then I would recommend adding another small drizzle of olive oil to the cooking liquid, to help keep the pasta from sticking together when it cools.
In the blog post I describe how to clean and prep leeks and garlic scapes if you don't know how.
If you don't have access to garlic scapes, then feel free to substitute 2 tablespoons of minced garlic and add it at the same time as the leeks.
One Pot Pasta with Zucchini, Garlic Scapes, and Leeks in a White Wine Lemon Sauce originally printed from https://yupitsvegan.com/one-pot-pasta-zucchini-leeks-white-wine-sauce/ June 11, 2014