Creamy Leeky Tagliatelle

plant-based illustrated recipe

Creamy Leeky Tagliatelle used to be a favourite in this house a good few years ago. It’s a quite easy thing to make and delicious with a nice crisp salad on the side. Back then, we made it with dairy cream and some Parmesan, oh and butter. You can, of course, totally still do that. But, if you’re looking to add more plant-based meals into your diet (or are already fully vegan), this version is really really nice.

Creamy Leeky Tagliatelle

Serves 3–4 people

Ingredients

• 3 tbsp extra virgin olive oil

• 4 leeks

• 1 cup of vegetable bouillon

• 150 ml soy cream

• 1 tbsp ground almonds

• water for boiling

• 300 g tagliatelle

Method

1. Top and tail and wash the leeks, then halve them lengthwise and slice them finely. (You can also just dice them finely, or slice them thickly. This is just my preferred way.)

2. Heat the olive oil in a sauté pan on a medium heat and then sauté the leeks for about 7 minutes.

3. Add the bouillon and sauté for a further 2–3 minutes.

4. Add the soy cream and simmer on a very low heat, while you boil the pasta.

5. Boil the pasta according to the packet instructions.

6. Set aside half a cup of pasta water before draining the pasta.

7. Add the pasta and some of the pasta water, to the sauté pan and stir, adding more pasta water as necessary.

8. Serve with a crisp green salad and a good few fresh grinds of pepper.

And here’s the pretty illustrated version.

If you try this one, let me know how it was.

A few links to share

A Marked Shift Toward Plant-Based Diets is Underway in the UK

3% identifying as vegan or plant-based is pretty amazing – having grown up being the only or one of the few vegetarians at any event, in any class!

This is a great publication, sharing lots of lovely vegan recipes.

Another great publication, sharing lots of delicious vegan recipes.

A reminder to go look back at the archives, as all the illustrated recipes and Veg Letters, have had their paywalls removed.

New thoughts on paywalling coming in the next week or two, but I am leaning toward some kind of postal offering, rather than paywalled posts. If that would be of interest, let me know.

Enjoy the rest of your week!

And do share with people who might appreciate this recipe or The Illustrated Plant Kitchen.