Garlic and Leek Ditalini


This is far from a healthy dish, but it is a nice rich pasta that’s worth treating yourself to periodically. The recipe as printed below serves 4.

This recipe was submitted to, and published at, However, I have modified it here to make it vegan-friendly.


  • 8 ounces ditalini pasta
  • 2 tablespoons Earth Balance
  • 1/2 cup chopped leek
  • 1 clove garlic, minced
  • 4 oz. silken tofu blended until thick and creamy with 3/8 cup plain soy milk (this replaces a 1/2 cup of heavy cream… the heavy cream replacement came from this recipe)
  • 1 cup soy parmesan cheese
  • a pinch of black pepper (optional)


  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  2. Melt Earth Balance in a large skillet over low heat. Sautée leeks and garlic until tender and translucent.
  3. Stir in cream, and simmer until thickened. Toss with pasta and parmesan until evenly coated and parmesan is melted. Season with pepper.



Leave a Reply