Page title and description

Vegetarian mains
Leek and tomato sauce with tagliatelle
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
- 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
Method
Prep time:
10 min
PT10M
Cooking time:
30 min
PT30M
-
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.