#jamie oliver recipe

a sweet leek carbonara recipe for all you pasta isolation hoarders out there. I got this from jamie oliver’s veg book. the original recipe is below but to make it vegan I used dairy free butter, vegan cheeze and nutritional yeast instead of eggs. oh and chilli because it’s not a kristy dish unless it tastes like burning

ingredients:

↠ 2 leeks

↠ 4 cloves of garlic

↠ 4 sprigs fresh thyme

↠ 1 knob of butter

↠ olive oil

↠ 300g spaghetti

↠ 50g pecorino cheese

↠ 1 large egg

method:

↠ trim, wash and finely slice the leeks. peel and finely slice garlic and pick the thyme leaves, then place in a large casserole pan on a medium heat with the butter and 1 tablespoon of oil. once sizzling, stir in the leeks and 400ml of water, then cover and simmer gently over a low heat for 40 minutes or until sweet and soft, stirring occasionally. season with sea salt and black pepper.

↠ when the leeks are almost done, cook the pasta in a large pain of boiling slated water according to the packet instructions, then drain, reserving a mugful of starchy cooking water. toss the drained pasta into the leek pan, then remove from the heat and wait 2 minutes for the pan to cool slightly while you finely grate the cheese and beat it with the egg.

↠ loosen the egg mixture with a splash of reserved cooking water, then pour over the pasta, tossing vigorously. season to perfection and adjust the consistency with the extra cooking water if needed