Pic of Leek and tomato sauce with tagliatelle

Leek and tomato sauce with tagliatelle

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Vegetarian mains

Leek and tomato sauce with tagliatelle

Main Serves 4 40 min
This straightforward vegetarian pasta sauce goes especially well with tagliatelle. It requires little effort to make and is a good weeknight supper. The sauce can also be served over grains, white beans and fish. Try adding some chilli flakes or fennel seeds when frying the leeks for a spicier variation.

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.


  • 3 tbsp olive oil
  • 4-5 leeks, white and pale green parts only, finely sliced
  • 2 cloves garlic, finely chopped
  • 1 large sprig of rosemary
  • 1 x 400g tin chopped tomatoes
  • small handful of parsley, finely chopped
  • 400g tagliatelle or other pasta
  • Parmesan cheese, to serve
  • salt and pepper


Prep time: 10 min
Cooking time: 30 min
  • Step 1

    Heat 2 tablespoons of oil in a large frying pan and gently cook the leeks, garlic and rosemary together for 10 minutes. Add the tomatoes, season, cover the pan and simmer for a further 20 minutes. Once cooked, fish out the rosemary stalk and stir through half the chopped parsley.
  • Step 2

    Meanwhile, cook the pasta. Drain, mix the remaining oil into the pasta and then pour over the sauce. Garnish each plate with the remaining chopped parsley and serve with Parmesan.