Creamy Lemony Pasta with Leeks & Vegan Bacon – Quick & Easy Weeknight Dinner

by Lovely Jubley

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:

  1. Begin by adding the cashews to a pan of water and brining to a simmer to soften
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Creamy Lemony Pasta with Leeks & Vegan Bacon

Watch us make this step by step:

Creamy Lemony Pasta with Leeks & Vegan Bacon

The savory goodness of leeks and vegan bacon, combined with the creamy texture of the sauce, creates a blend of flavors that will transport you to a cozy Italian kitchen.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 2

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.

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