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
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.
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.
Recipe by Vegan Heritage Press at https://veganheritagepress.com/2016/08/vegan-pasta-with-leeks-and-bacon/