Page title and description

Vegetarian mains
Leek and tomato linguine
Cook's notes
We've used Parmesan in this recipe but if you are vegetarian you can use an alternative. Good vegetarian Parmesan can be difficult to get hold of; vegetarian Pecorino is often tastier.Ingredients
- 1 tbsp olive oil
- 1 garlic clove, chopped
- ½ tsp dried chilli
- ½ tsp fennel seeds
- 1 leek, split lengthwise and sliced
- 300g tomatoes, diced
- 75ml dry white wine
- ¼ tbsp white wine vinegar
- 150g dried linguine pasta
- Parmesan, grated
- salt and pepper
Method
Prep time:
5 min
PT5M
Cooking time:
10 min
PT10M
-
Step 1
Heat the oil in a frying pan. Add the garlic, chilli and fennel seeds and fry for 1 minute. Add the leeks and fry for a 2-3 minutes or until softened. -
Step 2
Add the tomatoes and cook for a further minute or two. Add the wine and vinegar, stir for another 3-4 minutes. -
Step 3
Meanwhile cook the pasta until al dente, add to the sauce with a little of the pasta liquid and Parmesan and toss together. Season. Serve with extra Parmesan cheese if desired.