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This easy vegan leek pasta features tagliatelle combined with melty caramelized leeks. It is slightly sweet, earthy, and definitely spot-on in flavor! If you are looking for a quick and comforting pasta recipe, you should definitely try this one!
If you’ve been wanting to cook with leeks but aren’t sure where to begin, this recipe is the perfect place to start!
It’s inspired by a simple French dish my mom used to make. Just chopped leeks gently sautéed in butter until soft and slightly caramelized, and then tossed with tagliatelle. That’s it.
You can obviously stir in a few tablespoons of your favorite plant-based cream toward the end of cooking, if you want, but in my opinion, it’s not even necessary. It’s delicious on its own and allows the leeks to shine!
⭐️ Reasons to Make It Tonight
Hearty and naturally sweet.
What makes this dish so tasty is the way the leeks are cooked. First, they are gently sautéed in butter, infusing them with a rich, nutty flavor. Then, they are steamed until they start to melt and develop their natural sweetness. Finally, they’re sautéed again until golden and lightly caramelized. It’s simple, but the depth of flavor is amazing.
Toss the leeks with pasta, and you’ve got yourself a dish that is comforting, flavorful, and satisfying! And bonus: it is naturally sweet, which makes it pretty kid-friendly too (I know I loved it growing up!).
Theresa, a reader, said: “Tried this tonight. Instead of water, I added mushroom bouillon. It turned out so beautifully. It was absolutely delicious! Thanks for your fab recipes. ★★★★★”
Ready in just 40 minutes.
With a few exceptions, I believe the best pasta dishes all have a few things in common: they’re budget-friendly, simple to make, and come together in no time. This one checks all the boxes!
You will need only 8 wholesome ingredients that are available nearly year-round and about 40 minutes to prepare this pasta!
🧅 What You’ll Need
Leeks
I’m a big fan of leeks and have used them in everything from leek tart to potato leek soup. In this dish, they are chopped and slowly cooked until they soften, slightly caramelize, and bring out their natural sweetness and delicate onion-like flavor.
How to pick leeks: Look for leeks with firm and crisp stalks, and bright white bottoms free of blemishes or signs of mold. The green tops should be vibrant green, with no wilted or brown leaves. If the leaves appear dry, the leeks probably aren’t at their freshest.
Pasta
Although I generally use tagliatelle, any long noodles work. Feel free to pick fettuccine, linguine, or spaghetti!
Note: You can make this recipe gluten-free by using your favorite gluten-free pasta or flat rice noodles.
Onions
They add a bit of sharpness and depth. If you’re out of onions or prefer something milder, feel free to use shallots, they work just as well!
Oil and butter
To sauté the leeks, I rely on a combination of plant-based butter and oil. Butter adds a touch of nuttiness and enhances the flavor of the leeks, while the oil prevents them from burning.
Recommendation: I personally like using either Earth Balance Buttery Spread, Country Crock Plant Butter, or Flora. Alternatively, check out my homemade vegan butter recipe!
Salt and pepper
To season. Keep in mind that you may need to adjust the saltiness to your taste at the end of cooking.
🥣 The Cooking Part
- Prepare the leeks. Cut off the tough, dark green parts of the leeks and discard them (you can use them to make vegetable stock). Then, slice the leeks in half lengthwise and rinse them well under cold water to remove any possible dirt. Cut the leeks into 1/2-inch (1.3 cm) slices (discard the bottom roots) and set aside.
- Sauté the onion. Heat the oil and vegan butter in a non-stick skillet over medium heat. Once the butter has melted, add the diced onion and sauté for 2-3 minutes, or until it is soft and golden brown.
- Add the leeks. Add the sliced leeks to the skillet and season with salt and ground black pepper. Sauté for about 2 minutes.
- Cook covered. Next, add the water and cover the pan with a lid. Cook over medium heat for about 25 minutes, or until the leeks are tender and have softened. Remove the lid and sauté for an additional 3-5 minutes, or until the leeks just start to caramelize and slightly stick to the bottom of the skillet. Keep an eye on them to make sure they don’t burn.
- Cook the pasta. Once the leeks are almost cooked, bring a large pot of salted water to a boil and cook the pasta according to the package instructions. Save about 1/4 cup of the pasta cooking water.
- Combine. Drain the cooked pasta and add it to the skillet. Stir to toss the pasta with the melted leeks. Add the reserved cooking pasta water and cook for one more minute. Taste and adjust the salt as needed, and serve immediately!
🌿 Serving Suggestions
Although this pasta is delicious on its own, you can easily turn it into a heartier meal by serving it with a side dish. Here are a few ideas:
- Plant-based protein: Lemongrass tofu, vegan burgers, General Tso’s tofu, a slice of meatloaf, roasted chickpeas, or any of your favorite vegan proteins.
- Extra vegetables: Roasted sweet potatoes, sautéed kale, broccoli, spinach, mushrooms, or glazed carrots.
Once you’ve chosen your main pairing, consider garnishing the pasta with some toppings. Here are some options:
- Nuts: Garnish with a sprinkle of chopped caramelized hazelnuts or sweet and salty almonds for crunch.
- Vegan cheese: Sprinkle vegan parmesan or crumbled blue cheese over the pasta for a hint of cheesiness.
- Fresh herbs: Add a handful of chopped cilantro or parsley for freshness.
📔 Tips
Keep an eye on the leeks.
Once there is no more water in the pan, the leeks can brown very quickly, which is why it’s important to keep an eye on them and stir regularly to prevent too much browning. You just want to slightly caramelize them. If the leeks start to brown too quickly, deglaze the pan with a couple of tablespoons of water.
Add cream, or not.
Whether you add plant-based cream is entirely up to you. I have tested both ways, with and without cream, and both tasted delicious. The non-cream version is a bit heartier in my opinion. The cream version is richer and very saucy, but obviously a bit heavier on the calories.
❄️ Storing and Reheating
- To store: You can store this leek pasta in the refrigerator for up to 3 days.
- To reheat: Reheat in a non-stick skillet over medium heat for a few minutes. You may need to add 1-2 tablespoons of water if it starts sticking to the bottom of the skillet.
💬 FAQ
While I don’t believe it’s necessary at all, you can stir in about 1/4 cup of your favorite plant-based cream (such as cashew cream) at the end of cooking for a richer and creamier consistency. Remember to add an extra pinch of salt as well.
You have probably used the dark green parts of the leeks as well. Those are bitter and should be discarded.
Here are three tips: First, try chopping them evenly. Second, stir from time to time during cooking. And finally, ensure you are not using the dark green tops, as these are tough.
This leek pasta has become a go-to in our kitchen. It comes together in no time, requires just 8 everyday ingredients, and is so comforting! Hope you will love it too!
🍜 More Plant-Based Pasta Recipes
⭐️ Did you like this recipe? Let us know in the comments below, and tag us on Facebook, Instagram, or Pinterest!
Note: This recipe was first released in December 2021 and updated with new process shots and detailed instructions in June 2025.
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Easy Leek Pasta
Ingredients
- 3 (400 g) leeks
- 1 tbsp (15 ml) oil
- 1 tbsp (15 ml) vegan butter
- 1/2 onion diced
- 3/4 tsp salt
- 1/8 tsp ground black pepper
- 1/4 cup (60 ml) water (add more if needed)
- 4 ounces (115 g) uncooked tagliatelle (or fettuccine or spaghetti)
Instructions
- Prepare the leeks. Cut off the tough, dark green parts of the leeks and discard them (you can use them to make vegetable stock). Then, slice the leeks in half lengthwise and rinse them well under cold water to remove any possible dirt. Cut the leeks into 1/2-inch (1.3 cm) slices (discard the bottom roots) and set aside.
- Sauté the onion. Heat the oil and vegan butter in a non-stick skillet over medium heat. Once the butter has melted, add the diced onion and sauté for 2-3 minutes, or until it is soft and golden brown.
- Add the leeks. Add the sliced leeks to the skillet and season with salt and ground black pepper. Sauté for about 2 minutes.
- Cook covered. Next, add the water and cover the pan with a lid. Cook over medium heat for about 25 minutes, or until the leeks are tender and have softened. Check regularly to ensure the leeks do not burn. If needed, add a few extra tablespoons of water.Remove the lid and sauté for an additional 3-5 minutes, or until the leeks just start to caramelize and slightly stick to the bottom of the skillet. Keep an eye on them to make sure they don’t burn.
- Cook the pasta. Once the leeks are almost cooked, bring a large pot of salted water to a boil and cook the pasta according to the package instructions. Save about 1/4 cup of the pasta cooking water.
- Combine. Drain the cooked pasta and add it to the skillet. Stir to toss the pasta with the melted leeks. Add the reserved cooking pasta water and cook for one more minute. Taste and adjust the salt as needed, and serve immediately!
- You can store this leek pasta in the refrigerator for up to 3 days. Reheat in a non-stick skillet over medium heat for a few minutes.
Notes
Keep an eye on the leeks.
Once there is no more water in the pan, the leeks can brown very quickly, which is why it’s important to keep an eye on them and stir regularly to prevent too much browning. You just want to slightly caramelize them. If the leeks start to brown too quickly, deglaze the pan with a couple of tablespoons of water.Add cream, or not.
Whether you add plant-based cream is entirely up to you. I have tested both ways, with and without cream, and both tasted delicious. The non-cream version is a bit heartier in my opinion. The cream version is richer and very saucy, but obviously a bit heavier on the calories.Nutrition
About the Author
Thomas Pagot is the founder, photographer, and recipe developer behind Full of Plants. He created the blog in 2016 as a personal cookbook for vegan recipes. Through years of recipe development, Thomas has successfully grown Full of Plants into a trusted resource for plant-based recipes.
Leave a Comment
First time using leeks to cook pasta like this, and it turned out amazing. I enjoyed it as is, while my hubby preferred it with cream. Still can’t believe how easy and delicious this recipe is!
Tried this tonight. Instead of water, I added mushroom bouillon. It turned out so beautifully. Was absolutely delicious! Thanks for your fab recipes.
You’re welcome, thanks for your feedback Theresa!
I’ve never known that we can use leeks in pasta like this. I can’t wait to give it a try. This recipe seems super easy to make and it looks great. Thanks a bunch😁
Hope you will enjoy this recipe Christine!
Leeks always look so beautiful, but I’ve never quite known how to use them except in a soup, maybe an omlet. This looks great. Thank you.
Thanks Janet! 🙂