A French-Inspired Leek Pasta Recipe

This recipe for leeks and pasta (Full of Plants) offers a unique way to use up a glut of leeks, and a change from tomato sauce! Always rinse leeks thoroughly, you don’t want to munch on grit, in your dinner!

Leeks are affordable and local, so take advantage of those you find in markets and at farm shops, to make these tasty plant-based recipes! Just be sure to rinse leeks well, as most have grit that you don’t want to get stuck in your teeth.

Before cooking, read our post on food safety for people and pets (many foods including leeks, onion, garlic and spices are unsafe near animal friends).

It’s best to just bin allium scraps (leeks, onion, garlic, shallots, chives) as like tomato/citrus/rhubarb scraps, acids could harm compost creatures. 

This is a really simple recipe. You basically just fry up chopped leeks in a blend of oil and vegan butter (Flora has no palm oil), then add in some onions and season with salt and pepper. You can even add in some vegan cream, if wished.

Use with plastic-free pasta and plant-based Parmesan (real Parmesan is not even vegetarian, as it contains a cheese that by law contains calf rennet).

Did you know that the Roman Emperor Nero ate so many leeks (to help his voice) that his other name was Porophagus (which means ‘leek eater!)