A comfy bowl of Leek and Pesto Fettuccine will brighten up any gloomy day. A nice glass of youngish red or white wine, sprinkle of Parmesan (but not too much!) and everything feels just so much brighter. Leek and Pesto Fettuccine is an easily satisfying dish filled with the honest and full flavour of leek enhanced with pesto and a touch of garlic.
I discovered leeks as a main flavour not that long ago. The trouble is that in my local supermarket they are sold in these massive packages of 5 or 6, which I subconsciously tend to avoid. What am I going to do with 5 leeks?! It is either Vichyssoise, chicken and leek pie, vegetable stock, part of some stew or… hmm, I don’t know… slow death on the bottom of the veggie drawer? Not this time!
Vegan Leek and Pesto Fettuccine cooks in only 15 minutes
One lazy morning I saw on TV some famous chef making pecorino and black pepper pasta. I instantly LOVED the idea and simplicity of it so I made it and the flavour absolutely rocked my taste buds. Some time after I opened the fridge and a bunch of leeks stared right back at me with a strange attractive aura around them (don’t ask where that came from:)) “OK, leeks”, I thought to myself nonchalantly, “Let’s see what you’ve got!”.
I sliced up about 1/2 cup of the leek and sautéed it in some olive oil with garlic. Hmm… very nice aroma indeed! But somehow singular and a bit too bold… Pesto! 3 tablespoons and an extra splash of olive oil – that simple. Cook up some pasta, toss it all together and a delicious and comfy bowl of leek and pesto fettuccine is ready in 15 minutes flat!
I guess sometimes we just have to be bold and courageous in the kitchen or maybe simply care less in order to actually play with ingredients that we wouldn’t necessarily consider the source of the main flavour in a dish. If you happen to buy a bunch of leeks, my Leek and Pesto Fettuccine could be a great idea to help use them up creatively and enjoy every bit of taste they have on offer. And there is plenty of that!
- ½ cup of chopped leeks
- 3 garlic cloves - minced
- 3 tablespoons pesto
- 4 tablespoons olive oil
- 4-5 tablespoons of pasta water
- ½ teaspoon salt
- ¼ teaspoon black pepper - freshly ground
- 2 servings of (gluten free) pasta like fettuccine or spaghetti
- ⅓ cup grated Parmesan
- Set 2 servings of pasta to boil as instructions on packaging.
- Saute leeks and garlic in oil for a few minutes until leeks soften before adding salt, pepper, pesto and 4-5 tablespoons of water the pasta is cooking in. Mix well, bring up to a gentle simmer and allow to cook for about 2 minutes. Cover the pan with a lid and turn the heat off.
- Drain pasta and add it to the pan with leeks. Mix well and serve with Parmesan sprinkled over.
Do you like what you see? Pin it! And if you are looking for even more delicious pasta dishes try my 30 min Italian Garlic Bacon Pasta, Skinny Creamy Cauliflower Pasta, Bacon Mushroom Pasta or Fresh Strawberry Sauce Pasta. All absolutely yumazing!