• 1 tbsp olive oil
  • 2 garlic cloves (minced or chopped fine)
  • 1 leek, chopped
  • 1 cup almond milk (or any dairy free milk)
  • 1 cup vegetable stock
  • 1 cup flour
  • 2 tbsp sunflower spread
  • 2 tbsp nutritional yeast
  • black pepper
  • 3oz penne pasta


  • STEP 1
    Heat oil and garlic on low heat, then add leeks and stir.
  • STEP 2
    Add milk and vegetable stock little by little and put on medium heat whilst stirring.
  • STEP 3
    Add sunflower spread and nutritional yeast, still stirring.
  • STEP 4
    Sift in flour little by little, continuing to stir (or whisk if flour forms lumps) until sauce reaches a thicker consistency.
  • STEP 5
    Serve ontop of pasta.

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A star rating of 3.8 out of 5.4 ratings