Vegetarian mains
Leek and tomato sauce with tagliatelle
This straightforward vegetarian pasta sauce goes especially well with tagliatelle. It requires little effort to make and is a good weeknight supper. The sauce can also be served over grains, white beans and fish. Try adding some chilli flakes or fennel seeds when frying the leeks for a spicier variation.
Cook's notes
We've used Parmesan in this recipe but if you are vegetarian you can use an alternative. Good vegetarian Parmesan can be difficult to get hold of; vegetarian Pecorino is often tastier.
Ingredients
- 3 tbsp olive oil
- 4-5 leeks, white and pale green parts only, finely sliced
- 2 cloves garlic, finely chopped
- 1 large sprig of rosemary
- 1 x 400g tin chopped tomatoes
- small handful of parsley, finely chopped
- 400g tagliatelle or other pasta
- Parmesan cheese, to serve
- salt and pepper
Method
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Step 1
Heat 2 tablespoons of oil in a large frying pan and gently cook the leeks, garlic and rosemary together for 10 minutes. Add the tomatoes, season, cover the pan and simmer for a further 20 minutes. Once cooked, fish out the rosemary stalk and stir through half the chopped parsley.
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Step 2
Meanwhile, cook the pasta. Drain, mix the remaining oil into the pasta and then pour over the sauce. Garnish each plate with the remaining chopped parsley and serve with Parmesan.
