Vegan 15-minute Cream Cheese Pasta with Leek

It's no longer a big secret that we love pasta. Nothing beats a good vegan bolognese or homemade tortellini. Nevertheless, these dishes are more elaborate and require a selection of ingredients you don't always have at home. That's why we're showing you a recipe today that you can use on stressful days or days when you don't feel like standing in the kitchen for long (contrary to what you might think, even we don’t always have the time).

The only vegetables you need are leeks and a few cloves of garlic. Pasta with leek may sound strange initially, but trust me, this combination is unbeatable. What's more, the leek rings really only need a few minutes in the pan to cook and can then be added to the cooked pasta after a dash of agave syrup has given them a pleasant sweetness. Let's move on to the part that might seem a little tricky. A delicious pasta sauce in such a short time? No problem! Vegan cream cheese is your new friend. Together with a few squeezes of lemon and some pasta water, you'll have a creamy sauce in seconds. You can use a classic natural version as well as varieties with herbs or bell peppers – just as you like it.

We used the new vegan cream cheese alternatives from Nabio for the sauce. These are also great to keep in stock, as they keep much longer than the fresh alternatives from the chiller cabinet. We opted for the chive version to stay true to the leek theme. The spreads are based on cashew and sunflower seeds, making the sauce unbeatably creamy. They are not only delicious on fresh bread but are also suitable for dips and various cooking recipes. Moreover, they are 100% organic and, therefore, free from colorants and additives. You can find the pretty jars on the spread shelf at Alnatura, in selected REWE and EDEKA stores, and in the Nabio online store.

We top the pasta with vegan parmesan, fresh chives and chili flakes. In case your fridge is really empty, the dish also tastes great as it is. Enjoy!