Riverford Wicked Leeks
Leek and tomato linguine recipe image

Print Leek and tomato linguine

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.


  • 1 tbsp olive oil
  • 1 garlic clove, chopped
  • ½ tsp dried chilli
  • ½ tsp fennel seeds
  • 1 leek, split lengthwise & sliced
  • 300g tomatoes, diced
  • 75ml dry white wine
  • ¼ tbsp white wine vinegar
  • 150g dried linguine pasta
  • Parmesan, grated
  • Salt & pepper


  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.
  2. Add the tomatoes and cook for a further minute or two. Add the wine and vinegar, stir for another 3-4 minutes.
  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.

Cooks 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.
want to cook with fresh ingredients? try one of our award winning veg boxes