Pasta with vegan cheese, leek and mince sauce
Cheese, leeks, ground beef – if that isn't the holy trinity of comfort food! The fact that I (and many others) love this combination so much might also be because it makes me a little nostalgic.
- 200 g leeks
- 1 onion
- 1 clove of garlic
- 250g vegan fresh mince
- 50 g sunflower seeds
- 1 tsp soy sauce
- 1 tbsp agave syrup
- 1 EL Mehl
- 300 ml vegetable broth
- 250 ml vegan cooking cream
- 3 tbsp yeast flakes
- 2 TL Senf (z. B. von Byodo)
- 500 g Pasta (e.g., Strozzapreti von Byodo)
- Salt
- Pfeffer
- Nutmeg
- Vegetable oil for frying (e.g., from Byodo)
- vegan Parmesan for serving
- Clean the leek, halve it lengthwise, and cut it into thick slices. Peel and finely chop the onion and garlic.
- Heat vegetable oil in a deep frying pan or pot. Sauté the vegan mince and sunflower seeds over medium heat for about 5 minutes, until lightly browned. Add the soy sauce and agave syrup, and cook for another 2–3 minutes. Add the onion, garlic, and leek, and cook for 3–4 minutes.
- Dust everything with flour and mix. Then deglaze with vegetable broth and vegan cream. Add nutritional yeast and mustard, and simmer the sauce over low heat until the pasta is cooked. Season to taste with salt, pepper, and nutmeg.
- Meanwhile, bring a large pot of salted water to a boil and cook the pasta according to the package instructions until al dente. Reserve some of the cooking water before draining.
- Drain the pasta and then add it directly to the sauce and mix. If needed, add a little of the pasta cooking water until the sauce is nice and creamy. Season to taste and top with freshly ground pepper and vegan Parmesan.
Why does everyone love this combination so much?
Beyond its nostalgic appeal, the combination of cheese, leeks, and ground meat is also a culinary delight. Leeks bring a mild onion flavor that isn't as overpowering as traditional onions. The vegan ground meat provides a savory base and texture, while the vegan cheese adds creaminess and perfectly complements the dish. Together, they form a sauce that's the perfect complement to your pasta.
Which vegan mince works best?
We use fresh vegan mince for this recipe, but you can also use sunflower seed mince, pre-cooked vegan mince, soy granules, or anything else you like. A little trick is to fry the sunflower seeds along with the vegan mince. They add extra crunch and a slightly nutty flavor.
Which pasta goes best?
As I mentioned before, for me, when it comes to comfort, it's important that you can eat dishes with a spoon – yes, even pasta dishes. The sauce also needs to cling well to the pasta, which is where Byodo's Strozzapreti come in! Their twisted shape holds the creamy sauce perfectly. We've been using Byodo products in our kitchen for years. This organic food company from Upper Bavaria produces its pasta 100% in Italy, adhering to the highest standards. The sun-ripened durum wheat and emmer semolina ensures that the pasta remains perfectly al dente even after cooking. The special feature: the pasta is extruded through bronze dies, which slightly roughens the surface – allowing our creamy sauce to adhere even better. You can find Byodo products in many organic markets or directly from their online shop.
