Pic of Leek and tomato linguine

Leek and tomato linguine

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Vegetarian mains

Leek and tomato linguine

Main Serves 2 15 min
This delicate, sharp-sweet pasta is good for a speedy weeknight dinner or a light lunch. It goes well with a glass of dry white wine. Omit or substitute the Parmesan if you're vegetarian. A generous handful of parsley makes a good garnish.

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.


  • 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


Prep time: 5 min
Cooking time: 10 min
  • 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.

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