Creamy Vegan Leek And Mushroom Pasta Recipes

CREAMY VEGAN MUSHROOM AND LEEK TAGLIATELLE (GF)

Creamy Vegan Mushroom and Leek Tagliatelle (GF) image

This creamy vegan mushroom and leek tagliatelle is a quick, simple, and delicious pasta dish. Dairy-free and gluten-free, it's ready in under 20 minutes.

Provided by The Pesky Vegan

Time 20m

Number Of Ingredients 12

Ingredients

150 g dried tagliatelle or other pasta ((use gluten-free if you want the dish to be GF))
1 tablespoon olive oil
1 medium leek, washed, trimmed, cut lengthways, and sliced
200 g mushrooms, sliced
3 cloves garlic, finely chopped
100 ml plant-based crème fraiche or cream ((see notes to make this 100% gluten-free))
2 tablespoons nutritional yeast
1 teaspoon dried tarragon
Zest and juice of half a lemon
100 g frozen peas ((optional))
Salt and pepper to taste
Small bunch fresh parsley, chopped

Steps:

First things first, get your pasta cooking in some boiling water (follow package instructions).
Once that's on the go, heat the oil in a large pan and add the sliced leeks. Soften for 3-4 minutes on medium heat, before adding in the mushrooms and garlic. Add salt and pepper and cook for another 3-4 minutes.
Next, add in the plant-based crème fraiche, nutritional yeast, dried tarragon, lemon zest, and lemon juice. Mix well and simmer for a couple of minutes, adding a splash of pasta cooking water if you want to loosen the sauce. Adjust the seasoning to taste.
If including the frozen peas, add these to the pot of pasta a couple of minutes before the end of its cooking time.
Once the pasta is cooked, drain it and the peas then add to the pan with the sauce. Turn off the heat and stir through until evenly coated. Serve with chopped fresh parsley.

Nutrition Facts : Calories 588 kcal, Carbohydrate 86 g, Protein 24 g, Fat 16 g, SaturatedFat 4 g, Sodium 23 mg, Fiber 12 g, Sugar 10 g, ServingSize 1 serving

CREAMY VEGAN LEEK AND MUSHROOM PASTA

Creamy Vegan Leek and Mushroom Pasta image

This creamy vegan leek and mushroom pasta is a quick and easy recipe you can prepare when you are time poor or just want a quick midweek dinner! No-fuss and super delicious.

Provided by Maša Ofei

Time 20m

Yield 4

Number Of Ingredients 5

Ingredients

400g / 14.10 ounces fettuccine pasta* (or pasta of choice)
3 tablespoons olive oil
1 small-medium leek, washed and diced
10 / 150g button mushrooms, sliced
Use this recipe

Steps:

Cook the pasta as per packet instructions. Once cooked, drain and set aside.
In a large skillet on medium-high heat, add the oil and leek, sauteeing until the leek begins to soften - around 5 minutes.
Add in the mushrooms and cook for a further 5 minutes, stirring occasionally.
Add the sauce to the leek and mushrooms and stir well.
Simmer on low heat for about 4-5 minutes until the sauce thickens.*
Add in the cooked pasta and stir well to combine the pasta and sauce. Adjust seasoning if necessary.
Serve straight away.

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