Cut the leeks lengthways and half them again, into long thin strips.
Wash the leeks, making sure any dirt is removed.
Heat a large frying pan with olive oil and add the leeks and salt and black pepper. Cook them at a low temperature for 20 minutes, stirring occasionally, making sure they do not burn or stick to the pan.
While the leeks are cooking, cook linguine according to instructions.
In a small saucepan heat Koko Cream Cheese and grated Koko Cheddar with a cup of hot water. Stir the sauce until smooth
Add garlic to the leek pan and cook for another 5 minutes.
Drain pasta when cooked and toss with cheese sauce, leeks and walnuts.
Yum! Perfect breakfast 💓
Deliciously mellow dairy-free alternative #cheese 😋
Your yoghurt is amazing! I have it on my cereal most days 💛