Wash and quarter the leeks.
Then cut into fine strips! Put the oil from the sun-dried tomatoes in a pan and heat. Sauté the leeks in it and pour in the vegetable stock.
Simmer for 1-2 minutes and then add the soy cream. Add the tbsp of smeary cheese.
Simmer for 5 minutes. Finely chop the sun-dried tomatoes and add to the leeks.
Season with salt, pepper and the herbs. Cook the pasta in salted water and drain. It is best to toss the cooked pasta through the sauce so that it can soak up some of the sauce! The sauce can also be used for a casserole! To do this, place pre-cooked pasta in a baking dish and fold in the sauce, spreading it out well.
Sprinkle with parmesan and bake at 180 ° for 10-15 minutes until the cheese is nice and golden!
