Creamy leek & bacon spaghetti (vegan)

Name: Creamy leek & bacon spaghetti (vegan)
Total time: 1200 s
Yield: 2 people
Cuisine: British
Ingredients: 100 g dry spaghetti; 2 tbsp sunflower oil; Half a pack of your favourite vegan bacon (I used "This isn't bacon" for the recipe pictured); 2 medium-sized leeks - cleaned and finely sliced (cut them in half lengthwise first if they are on the thick side); 150 ml plant-based single cream; 50 g vegan parmesan - see separate recipe; 2 tsp oregano; 1/4 tsp smoked paprika

Angela 🥗 @Angela

Quick and easy and delicious :)

Angela 🥗 @Angela

Quick and easy and delicious :)

Saved

Ingredients

20 minutes

2 people

100 gdry spaghetti
2 tbspsunflower oil
Halfa pack of your favourite vegan bacon (I used "This isn't bacon" for the recipe pictured)
2medium-sized leeks - cleaned and finely sliced (cut them in half lengthwise first if they are on the thick side)
150 mlplant-based single cream
50 gvegan parmesan - see separate recipe
2 tsporegano
1/4 tspsmoked paprika

Saved

Steps

20 minutes

1

Set the spaghetti to cook in a large saucepan.
2

Heat the oil in a large frying pan over a gentle heat. Chop the bacon into small pieces and add them to the pan, stir them as they start to fry. After a couple of minutes, and the leeks and stir those in. Add the cream, parmesan, herbs and smoked paprika. Stir in a ladleful of spaghetti water. Cook for a few more minutes.
3

Stir in the cooked spaghetti one large spoonful at a time, so it is all thoroughly coated in the creamy leek mixture.
Serve!