Creamy Leek Linguine

Trim the ends off the leek, slice it in half lengthways and rinse it under cold water to remove any dirt. Then roughly chop the leek.

Add a splash of olive oil to a large pan on a low-medium heat. Add the leek and a small pinch of salt, then cook for 10-15 minutes or until the leek has softened but not browned.

Meanwhile, add the chopped walnuts to a separate pan on a medium heat. Toast for 3-5 minutes, stirring occasionally until they start to turn brown - but be careful not to burn the walnuts. Then stir in the chives and a small pinch of salt, and set aside.

Next, start cooking the pasta in boiling salted water until al dente (note: don’t discard the cooking water because you’ll need it later).

Stir the garlic into the pan with the leek and cook for 1-2 minutes. Pour in the wine and cook for 1-2 minutes or until the wine has evaporated.

Add the silken tofu, oat milk and nutritional yeast to a blender, blend until smooth, then pour it into the pan with the leek. Increase the heat a touch, then stir to combine and then heat through for a couple of minutes.

Using a pair of tongs, transfer the cooked linguine to the pan, adding splashes of pasta water as you go. Stir the pasta into the sauce, then use a ladle to transfer more cooking water into the pan - until the sauce is loose and creamy.

Finally, season the pasta with more salt and pepper, if necessary, then plate up and top with the walnuts and chives, along with an extra drizzle of olive oil.