Vegan Pasta with Leeks and Bacon from Baconish by Leinana Two MoonsThe delicate sweetness of leeks pairs wonderfully with savory bacon and a light creamy sauce in this simple but delicious pasta recipe from Baconish by Leinana Two Moons.

Pasta with Leeks and Bacon

Makes 4 to 6 servings

Ingredients

  • 16 ounces fettucine, spaghetti, or linguini
  • 2 tablespoons olive oil
  • 6 ounces (about 1 heaping cup) chopped tempeh bacon or seitan bacon
  • 2 leeks, halved lengthwise, white and pale green parts cut into 1/4-inch slices
  • 4 ounces vegan sour cream or cream cheese
  • 1/2 cup vegan Parmesan
  • 1 teaspoon dried thyme
  • Salt and ground black pepper, to taste

Preparation

  1. Bring 5 quarts of salted water to a boil in a large pot. Add the pasta and cook 8 to 10 minutes, or until al dente. Drain the pasta, reserving 1 1/2 cups of the cooking water.
  2. Heat the oil in a large skillet over medium heat. Add the bacon and cook for 2 to 3 minutes. Add the leeks and cook for about 5 minutes, or until the leeks start to brown. Stir in the sour cream, Parmesan, thyme, and 3/4 cup of the cooking water. When the sauce is well blended, add the drained pasta and use tongs to toss and coat it evenly. If the sauce is too thick, or thickens upon standing, add additional cooking water. Season with salt and pepper.

 

Baconish by Leinana Two Moons

From Baconish © 2016 by Leinana Two Moons. Used with permission from Vegan Heritage Press.

Printable Pasta with Leeks and Bacon recipe:

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Vegan Pasta with Leeks and Bacon
Author: 
Serves: Makes 4 to 6 servings
 
Ingredients
  • 16 ounces fettucine, spaghetti, or linguini
  • 2 tablespoons olive oil
  • 6 ounces (about 1 heaping cup) chopped tempeh bacon or seitan bacon
  • 2 leeks, halved lengthwise, white and pale green parts cut into ¼-inch slices
  • 4 ounces vegan sour cream or cream cheese
  • ½ cup vegan Parmesan
  • 1 teaspoon dried thyme
  • Salt and ground black pepper, to taste
Instructions
  1. Bring 5 quarts of salted water to a boil in a large pot. Add the pasta and cook 8 to 10 minutes, or until al dente. Drain the pasta, reserving 1½ cups of the cooking water.
  2. Heat the oil in a large skillet over medium heat. Add the bacon and cook for 2 to 3 minutes. Add the leeks and cook for about 5 minutes, or until the leeks start to brown. Stir in the sour cream, Parmesan, thyme, and ¾ cup of the cooking water. When the sauce is well blended, add the drained pasta and use tongs to toss and coat it evenly. If the sauce is too thick, or thickens upon standing, add additional cooking water. Season with salt and pepper.

 

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