If you like quick pasta dishes, you will love this one pot pasta with leek and smoked tofu. It’s vegan, creamy, packed with flavor, and so easy to make!
Why This Recipe Works
I love one pot pasta dishes and they are our go-to recipes for busy weekdays. They are so easy to prepare, you end up with fewer dirty dishes, and the pasta tastes great when cooked directly in the sauce.
If you have been following my blog for a while, you probably know that I am a big fan of one pot dishes. And I can never say no to creamy pasta recipes. The combination of leek and smoked tofu is just super delicious, comforting, and hearty.
For the sauce, I used canned coconut milk, a little white wine, and vegetable broth. I seasoned everything with a bay leaf, a pinch of nutmeg, and salt and pepper. Before serving, I like to sprinkle the pasta with some fresh chives.
You should be able to find all of the ingredients in most grocery stores. The only exception might be the smoked tofu. Check out your local health food store if you can’t find it at your regular grocery store.
The sauce is super creamy, hearty, and delicious. And don’t worry, it doesn’t taste like coconut. The coconut milk just gives it a rich and incredibly creamy flavor. I prefer to use short macaroni for this one pot pasta recipe, but of course it works with other shapes of pasta too.
The preparation couldn’t be much easier. All in all, this one pot pasta with leek is ready in less than 20 minutes. A delicious fall recipe for the whole family!
Ingredients & Substitutions
- Pasta – I used macaroni, but the recipe also works well with elbow-shaped macaroni, penne, or fusilli.
- Leek
- Coconut Milk – you need full-fat coconut milk from a can, not from a Tetra Pak for drinking (like oat or soy milk).
- White Wine – dry white wine. Wine is not always vegan as animal products such as gelatine are often used as a fining agent. However, you can often find wine bottles that are marked as vegan.
- Bay Leaf – dried.
- Vegetable Broth – I prefer to use my homemade paste for vegetable broth. The paste will keep in the fridge in an airtight jar for several months and you can use it like vegetable broth from the supermarket.
- Smoked Tofu
- Nutmeg
- Salt and Pepper
- Fresh Chives
How To Make This Recipe
1. Step: Cut the smoked tofu into cubes. Heat some oil in a large pot and cook the tofu cubes on high heat for about 3 minutes until they’re crispy. Meanwhile, wash and cut the leek into rings.
2. Step: Add the leek to the tofu and cook it for 2 minutes. Stir frequently to avoid burning.
3. Step: Add the macaroni, the coconut milk, the vegetable broth, the white wine, and the bay leaf. Cook on medium heat without a lid for 12 minutes.
4. Step: Discard the bay leaf and season the pasta with salt, pepper, and a pinch of nutmeg. Sprinkle with freshly chopped chives and serve immediately. Enjoy!
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I hope you like this one pot pasta as much as we do around here.
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Sina
One Pot Pasta with Leek and Smoked Tofu
Ingredients
- 7 oz smoked tofu
- 2 stalks of leeks
- 7 oz short cut macaroni
- 2 1/2 cups vegetable broth
- 1/2 cup full-fat canned coconut milk
- 1/4 cup white wine make sure to use a vegan brand
- 1 bay leaf
- salt, to taste
- black pepper, to taste
- a pinch of nutmeg
Instructions
- Cut the smoked tofu into cubes. Heat some oil in a large pot and cook the tofu cubes on high heat for about 3 minutes until they're crispy. Meanwhile, wash and cut the leek into rings.
- Add the leek to the tofu and cook it for 2 minutes. Stir frequently to avoid burning.
- Add the macaroni, the coconut milk, the vegetable broth, the white wine, and the bay leaf. Cook on medium heat without a lid for 12 minutes.
- Discard the bay leaf and season the pasta with salt, pepper, and a pinch of nutmeg. Sprinkle with freshly chopped chives and serve immediately. Enjoy!
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