Step 1

Heat the oil and vegan butter in a non-stick skillet over medium heat. Once hot, add the minced onion and sauté for 2-3 minutes or until soft and golden brown.

Step 2

Slice the leeks in half lengthwise and rinse well under cold water. Cut the leeks into 1/2-inch slices. Add the sliced leeks to the skillet and season with salt and ground black pepper. Sauté for 1-2 minutes.

Step 3

Next, add the water and cook covered over medium heat for about 25 minutes, or until leeks have melted and are very tender. Keep an eye on it to make sure they don't burn. If they start to stick to the bottom of the skillet, add a couple of tablespoons of water.

Step 4

Bring a large pot of water to a boil and cook the pasta according to the package instructions*. Drain and add the cooked pasta to the skillet. Stir to coat with the melted leaks. Sauté for one more minute. Taste and adjust saltiness if needed (I ended up adding another 1/8 tsp of salt), and serve immediately!

Step 5

This leek pasta will keep for up to 2 days in the refrigerator. Reheat in a non-stick skillet over medium heat.