Print Recipe


  • 1/2 packet of spaghetti (you can use any type of spaghetti: gluten free made from rice, lentils, chickpeas or peas, corn spaghetti, wholemeal lentil spaghetti for extra protein, or even zucchini noodles)
  • Coconut oil (for frying)
  • 6-8 baby leeks (chopped)
  • 1 clove garlic (chopped)
  • 1 large bunch of spinach (chopped)
  • 3 tablespoons tahini
  • 4 tablespoons lemon juice
  • 1 teaspoon agave / vegan honey
  • 1 teaspoon mustard
  • Salt & pepper for seasoning


  • Cook the spaghetti according to the instructions.
  • While the spaghetti is cooking, heat up a dollop of coconut oil in a non-stick pan.
  • Add the chopped garlic and baby leaks & allow to sizzle for 3 or 4 minutes.
  • In the meantime, mix the tahini, lemon juice, agave and mustard in a bowl. It will get a little sticky. Here it is IMPORTANT to gradually add a little bit of water and keep stirring until a smooth creamy paste is formed.
  • To the leaks, add in the spinach with some seasoning and allow to soften and wilt (DON'T overcook, it needs to maintain its colour!)
  • Once the spaghetti is done, drain and toss with some olive oil.
  • Serve in a bowl topped with the spinach & leek mix and drizzled with the creamy tahini dressing.


Recipe & photo credit: Jodi C AKA The Veggie Babe