Friday, February 3, 2012

Tomato and Leek Linguini + Pesto Tofu

This is a super easy dinner perfect for a weeknight meal. The sauce for this pasta comes together in the time it takes to boil the noodles. Pretty nifty, eh? Plus it’s pretty delish if you really like leeks, which I do. I served this pasta with a locally made pesto tofu, which I talked about in this post. I prepared the tofu very simply by spraying with olive oil, dusting with freshly ground pepper, and broiling for 5 minutes on each side. I also dusted everything with vegan parmesan, which I hadn’t really tried before. While it doesn’t taste exactly like dairy parm, it does fill that void by adding some salty savory seasoning. Yum!

 Tomato and Leek Linguini

12 oz linguini
1 tbsp olive oil
4-5 medium leeks, sliced (3-4 cups)
3 garlic cloves, minced
1 tsp dried thyme
Salt and pepper, to taste
28 oz can diced tomatoes
Vegan parmesan (optional), to taste

Boil linguini according to package directions.

In a large skillet, heat olive oil on medium heat. Add leeks and sauté for 10 minutes or so, or until softened. Add garlic and sauté for a minute or two more. Add thyme, salt, pepper, and tomatoes (with juice) to the pan. Simmer for about 10 minutes.

Once pasta is done, add drained pasta to pan with the sauce and mix well.

Serve dusted with vegan parm, if desired.

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