Quick Vegan Dinner for Busy Nights:
This Creamy Lemony Pasta with Leeks & Vegan Bacon is the superhero of weeknight dinners. The savoury goodness of leeks and vegan bacon, combined with the creamy texture of the sauce, creates a blend of flavours that will transport you to a cozy Italian kitchen.
If you’re on the lookout for a quick and satisfying weeknight dinner that’s not only simple but also bursting with flavors, you’re in for a treat. This recipe that will elevate your pasta game to a whole new level – Creamy Lemony Pasta with Leeks & Vegan Bacon. It’s the perfect mix of creamy, zesty, and savory goodness that will leave you coming back for seconds.
Simple Vegan Recipe: Creamy Lemony Pasta with Leeks & Vegan Bacon
Let’s face it – on a busy weeknight, the last thing we want is to spend hours in the kitchen. This recipe is a game-changer for those nights when you crave a hearty, delicious meal without the fuss.
Ingredients:
For the Leeks & Vegan Bacon:
- Big drizzle of olive oil
- 2 cloves of garlic, minced
- 1 leek, sliced lengthways, then across with width
- 75g of vegan bacon bits (1/2 pack of La Vie)
- Salt & pepper to taste
- 160g linguine
- 1 lemon, juiced
- Parsley for garnish
For the Creamy Sauce:
- 1/3 cup of cashews, soaked
- 1 carton of silken tofu, drained
- 4 tbsp nutritional yeast
- 1/2 tbsp white wine vinegar
- Good pinch of salt & pepper
Method:
- Begin by adding the cashews to a pan of water and brining to a simmer to soften
- Prepare the Leeks & Bacon:
- Heat a generous drizzle of olive oil in a pan over medium heat.
- Add minced garlic and sauté until fragrant.
- Add sliced leeks and vegan bacon bits, cooking until the leeks are tender and the bacon is crispy.
- Season with salt and pepper to taste.
- Cook the Linguine:
- Meanwhile, cook linguine according to package instructions. Once cooked, drain and set aside. Optional: to keep for longer, add a glug of vegan olive oil to stop it from all sticking together.
- Make the Creamy Sauce:
- In a blender, combine softened soaked cashews, silken tofu, nutritional yeast, white wine vinegar, salt, and pepper.
- Blend until smooth and creamy. Adjust seasoning to taste.
- Combine Everything:
- Toss the cooked linguine into the pan with leeks and bacon.
- Pour the creamy sauce over the pasta and mix until everything is well coated.
- Squeeze the juice of one lemon over the pasta for a zesty kick.
- Garnish and Serve:
- Sprinkle parsley over the pasta for a burst of freshness.
The secret to the dish’s creaminess
It lies in the ingenious combination of soaked cashews and silken tofu. It’s a plant-based dream come true – rich, velvety, and oh-so-satisfying. And the best part? You can whip it up in under 30 minutes.
In the world of quick and simple vegan recipes, the Creamy Lemony Pasta with Leeks & Vegan Bacon stands out. It’s the idea weeknight dinner, providing you with a dish that’s not only delicious but also easy on the clock. So, the next time you find yourself racing against time but craving a comforting meal, give this recipe a try.
Watch us make this step by step:
Creamy Lemony Pasta with Leeks & Vegan Bacon
Ingredients
For the Leeks & Vegan Bacon:
- Big drizzle of olive oil
- 2 cloves garlic minced
- 1 leek sliced lengthways, then across with width
- 75 g vegan bacon bits We used 1/2 a pack of La Vie
- Salt & pepper to taste
- 160 g linguine
- 1 lemon juiced
- Parsley for garnish
For the Creamy Sauce:
- 1/3 cup of cashews soaked
- 300 g silken tofu drained
- 4 tbsp nutritional yeast
- 1/2 tbsp white wine vinegar
- Good pinch of salt & pepper
Method
- Begin by adding the cashews to a pan of water and brining to a simmer to soften
Prepare the Leeks & Bacon:
- Heat a generous drizzle of olive oil in a pan over medium heat.
- Add minced garlic and sauté until fragrant.
- Add sliced leeks and vegan bacon bits, cooking until the leeks are tender and the bacon is crispy.
- Season with salt and pepper to taste.
Cook the Linguine:
- Meanwhile, cook linguine according to package instructions. Once cooked, drain and set aside. Optional: to keep for longer, add a glug of vegan olive oil to stop it from all sticking together.
Make the Creamy Sauce:
- In a blender, combine softened soaked cashews, silken tofu, nutritional yeast, white wine vinegar, salt, and pepper.
- Blend until smooth and creamy. Adjust seasoning to taste.
Combine Everything:
- Toss the cooked linguine into the pan with leeks and bacon.
- Pour the creamy sauce over the pasta and mix until everything is well coated.
- Squeeze the juice of one lemon over the pasta for a zesty kick.
Garnish and Serve:
- Sprinkle parsley over the pasta for a burst of freshness.