Spinach, leek & tomato linguine

In the mood for an Italian dish? Chef Sean has your back! Follow this recipe to turn your kitchen into a five-star Pisa restaurant. Mmmm.


190g linguine
150g wilted spinach
½ leek
1 tomato
2 tbspn vegan mayo (previous video)
1 tbpn lemon juice
1 tbspn garlic


1. Boil pasta for 8-10 minutes in salted water

2. Blend spinach with vegan mayo, salt and olive oil to a paste or puree

3. Saute garlic and leeks until softened

4. Add pasta and spinach pesto, tomato and cooked linguine

5. Reserve some of the water if the pasta gets too dry

6. Cook for 3-4 minutes

7. Garnish with olive oil, vegan mayo and some spinach