Weekday Vegetarian: Wild Leek Pasta Sauce for One

weekday vegetarian wild leek pasta photo

Photo Credit: Emma Alter

I was feeling lazy the other night so instead of hauling my food processor out of the cupboard to make wild leek pesto, I just chopped it up and sauteed it and made myself a simple and delicious dinner. It's amazing how you can make such a good dinner out of so little, but sometimes those meals are the most satisfying. This was a meal I was making just for myself, so I cooked what I felt like eating, without having to give any thought to pleasing anyone else. It also didn't take any time at all to make, so I had more time to put my feet up and enjoy my book. If you don't have access to wild leeks, you could substitute green onions. I sliced the tomatoes in half, but if you want them more integrated into the sauce you can chop them more finely before you put them into the pan. If you leave off the cheese, you have a vegan meal.

Wild Leek Pasta Sauce For One

1 tbsp olive oil
1 clove garlic, minced
5 or 6 wild leeks, chopped
Handful of cherry or grape tomatoes
Parmesan cheese (optional)

1. In a small skillet, heat olive oil until it shimmers. Add garlic and wild leeks and cook until leeks are almost tender, about 5 minutes. Add tomatoes and cook until they start to break down, about 10 minutes.

2. Pour sauce over cooked pasta and garnish with Parmesan cheese, if using.

More Wild Leek Recipes
Pickled Wild Leeks
Fiddlehead, Wild Leek and Asparagus Ragout
Wild Leek Biscuits with Cracked Coriander Seeds

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