Creamy Vegan Leek Pasta

1. Prepare Pasta Water

Set a large pot of water on the stove to boil, and season it with a generous pinch of kosher salt.

2. Cook Leek Matchsticks

In a small, deep saucepan, heat the extra-virgin olive oil over medium heat. Add the leek whites and cook until they are golden, about 4 minutes per batch. Remove with a slotted spoon and drain on paper towels.

3. Boil Pasta and Leeks

Add the pasta and chopped leek greens to the boiling water. Cook until the pasta is just shy of al dente. Reserve some pasta water before draining.

4. Make Leek Sauce

Blend the cooked leek greens with reserved leek-infused oil and enough pasta water to achieve a creamy consistency. Season with salt and pepper to taste.

5. Combine and Serve

Pour the blended leek sauce into the pot and warm gently. Add the drained pasta, tossing to coat. Serve topped with crispy leek matchsticks and, if desired, lemon zest and juice.