# Spring Shells

This is a creamy but light spring pasta dish with leeks, asparagus, and peas that eats like an elegant adult mac and cheese.

- Servings: 4 servings
- Total time: 20 min
- Cuisine: American
- Category: Dinner
- Language: en

## Ingredients

- 2 Tbsp Butter
- 16 oz. Small Shells
- 3 Cloves Garlic, minced
- 2 Cups Medium Leek, sliced in thin strips
- 1.25 Cups Asparagus, chopped
- 0.5 Cup Frozen Peas
- 4 oz. Cream Cheese
- 0.5 Cup Grated Parmesan
- 0.33 Cup Basil, chopped
- 1 Cup Pasta Water
- Olive Oil, for serving
- salt and pepper

## Instructions

1. Bring a pot of salted water to a boil for the shells.
2. In a large pan over medium heat, sauté the garlic and leeks in butter with a sprinkle of salt and pepper for 3-4 minutes until leeks are tender.
3. Add the asparagus and sauté for 1-2 minutes.
4. Add the peas and cook for 1 minute until warmed through, then turn off the heat until the pasta is ready.
5. Boil pasta 2 minutes less than package directions and then transfer it into the pan with the veggies using a mesh skimmer, saving at least 1 cup of the pasta water.
6. Turn the heat to medium-low and add the cream cheese along with 1/2 cup pasta water.
7. Mix until the cream cheese melts and then slowly mix in the parmesan, adding more pasta water as needed to make the pasta saucy, and cook until pasta is your desired consistency.
8. Mix in the basil at the end and serve with a drizzle of olive oil on top.

## Equipment

- pot
- large pan
- mesh skimmer

## Tips

- Vegan Modification: Sub in olive oil for butter, nutritional yeast for parmesan, and coconut milk for cream cheese

## Source

- Original video: https://www.instagram.com/reel/C5l8KW8PtmK/?igsh=eGNrajZ3aXQ4dmti
- Recipe page: https://www.cliprecipe.com/recipe/e63cc0c2-4edd-4310-b9b6-69194066dc0c
- Extracted: 2025-11-11

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt