This slow-cooked leek plant-based pasta is creamy, comforting, and full of flavor. With caramelized leeks, fresh herbs, and a simple vegan sauce, it’s a healthy and satisfying recipe perfect for weeknight dinners or cozy weekends.

Ingredients (Serves 4) -

1 onion

1 large leek

1/2 tsp thyme

2 garlic cloves

1 tbsp white wine vinegar

1 tbsp olive oil

400g spaghetti

100g Parmesan or plant-based alternative

Salt and pepper

For the breadcrumbs:

1 tbsp olive oil

100g stale bread

2 garlic cloves

1/2 tsp thyme

Method -

To make the breadcrumb topping, roughly chop the bread so that you have smaller and larger pieces.

Take a frying pan and add the olive oil, garlic cloves (whole with the skin on) and thyme.

Fry the garlic and thyme for 2 minutes on a medium heat to flavour the oil then add the breadcrumbs.

Season with salt and pepper and cook for 3-4 minutes or until golden brown. Remove from the pan and set aside.

Finely slice the onion and cut the leek into approximately 1cm rounds.

Add 1 tbsp of olive oil to a pan and add the onion and leek and season generously with salt and pepper.

Cook on a high heat for 2 minutes.

Finely chop the garlic and add along with the thyme.

This slow-cooked leek plant-based pasta is a comforting and flavorful dish that brings together tender caramelized leeks, fresh herbs, and a creamy vegan sauce. It’s an easy plant-based pasta recipe that’s both healthy and satisfying, perfect for weeknight dinners or cozy weekends at home. Whether you’re new to vegan cooking or simply looking for a delicious way to enjoy seasonal leeks, this recipe is budget-friendly, nourishing, and full of flavor. Serve with crusty bread or a fresh green salad for a complete meal.