Which part of the leek should I use for this pasta?

For this Veggie Pasta, you should only use the green part of the leek, sliced, as specified in the ingredients list.

Can I use a different type of pasta instead of penne?

While penne is specified, you could likely substitute it with another short pasta shape that has a similar cooking time to ensure it cooks properly in the broth.

What kind of pan is best for cooking this Veggie Pasta?

You'll need a pan large enough to comfortably saute the sliced leeks and cherry tomatoes, and then to cook the penne pasta once the vegetable broth is added.

How do I know when the pasta is fully cooked?

After adding the penne, let it cook until it's al dente or to your preferred tenderness, absorbing the flavorful vegetable broth as it cooks.

How should I store any leftover Veggie Pasta?

Any leftover Veggie Pasta can be stored in an airtight container in the refrigerator for up to 3-4 days, making it great for quick lunches.

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Veggie Pasta
[Vegan]

SW By: Stefani Weiss

Author Bio

My name is Stefani, and I’m the owner of the food and lifestyle blog Gluten-Free... Read More

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A vibrant bowl of Veggie Pasta, featuring penne tossed with sauteed green leeks and halved red cherry tomatoes, garnished with fresh herbs.

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Veggie Pasta [Vegan]

Dairy Free

This one pot pasta is nutritious, satisfying, healthy and natural. It also only requires 4 ingredients! Yes you read that correctly - just four! Perfect for students!

Ingredients You Need for Veggie Pasta [Vegan]

1 leek (only the green part), sliced
1 1/2 cherry tomatoes halved
1 2/3 vegetable stock
2 cups penne pasta
olive oil
salt and pepper

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How to Prepare Veggie Pasta [Vegan]

Add the sliced leek and cherry tomatoes with some olive oil in a pan and saute for 5 minute over medium heat.
Add the vegetable broth and let it starts to boil.
Once boiling, add the pasta and let it cook.