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Creamy Leek Tagliatelle with Pangrattato

Who said Veganuary can't be indulgent? Serve this vegan version of the classic creamy leek pasta with dollops of cream cheese, garlic crumbs, lemon zest and thyme. You could also add mushrooms, cooking alongside the garlic for a few minutes, or a few handfuls of baby spinach into the pasta just before you turn off the heat.

Comforting creamy cheesy pasta tagliatelle vegan

@pasta.nipotina brings us an incredible dish full of creamy guilt-free goodness to further elevate Joyanuary! Comforting creamy cheese, garlic crumbs and a touch lemon zest – food that speaks to the soul.


Serves 2 to 4

You'll need:

1 pack of Sunny and Luna lentil tagliatelle

50g breadcrumbs

4 tbsp olive oil

1/2 white onion, peeled and diced

2 leeks, sliced in half lengthways then sliced into 1 cm slices

1 tub of your favourite vegan cream cheese

3 garlic cloves, sliced then lightly crushed

1 lemon, zested and juiced

A few sprigs of thyme, plus more for garnish

Sea salt and black pepper


1. Heat a wide, heavy-based pan or ovenproof dish. When hot, add the 3 tbsp olive oil, onion and leeks with a good pinch of salt. Reduce heat to low and cook, stirring from time to time, until softened and lightly golden, for 20 to 25 minutes.

2. As the leeks caramelise, prepare the pangrattato. Mix the breadcrumbs in a bowl with a spoonful of lemon zest and one of the crushed garlic cloves. Heat a frying pan over a medium heat with the 1 tbsp of olive oil, then add the breadcrumbs and fry gently until golden. Set aside.

3. Bring a large pan of salted water to the pan and add the lentil tagliatelle. Set a timer for 5 minutes. Meanwhile, transfer the caramelised leeks to a separate bowl. Add a tablespoon more olive oil to the pan and add the remaining garlic. Cook for 30 seconds before adding half of the lemon juice to deglaze the pan. Add the cream cheese and stir to combine until you have a silky sauce.

4. When the pasta is al dente, tong in the tagliatelle and stir through, then add the caramelised leeks. Squeeze in the juice from the remaining lemon and season to taste.

5. To serve, top with dollops of cream cheese, lemon zest, more black pepper and crunch of sea salt (to taste), the pangrattato, and sprigs of thyme. Let's eat!


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