Creamy Vegan Leek and Mushroom Pasta
If you love creamy pasta, you’ll LOVE this vegan leek and mushroom pasta recipe with my go-to white sauce that is all ready in 20 minutes!
Before going vegan back in 2014, one of the dishes that was my go-to was a creamy leek and mushroom pasta with a white sauce. Using cheese and cream, I thought that I would never be able to enjoy creamy pasta again. I was very wrong.
This was one of the first meals that I set out to reinvent for myself, and I must say, I like this version even better! It tastes amazing, and you don’t even realise that there’s no dairy in it.
It’s creamy, rich, well-balanced, so easy to make, and ready in no time!
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Tips to make this vegan leek and mushroom pasta
- Even though I’ve used leek and mushrooms in this recipe, you can add whatever vegetables you have on hand! I’ve made it before with peas, corn, broccoli, zucchini, and baby spinach. They all work really well. I’ll typically do a mix of 2-3 different vegetables – both fresh and frozen are fine.
- For the white sauce, make sure to use a high-speed blender. If you’re not using a high-powered one, soak the cashews in boiling water for 20-30 minutes before blending. Blend until you get a silky smooth consistency. I’ve made the mistake of thinking that the sauce was done, and I poured it into the saucepan to realise there were still chunks in it.
- Most of you are not used to using the whole leek. Especially the dark green part at the top. I’ve never wasted it. Ever. Just chop off any parts that are old or inedible, and clean it well to make sure you don’t have any trapped dirt. Add the dark parts of the leek to the pan first so it has an extra minute or two to cook before you add the rest in.
- If you want to make this pasta dish gluten-free, just use gluten-free pasta instead.
- Serve the dish straight away as the sauce will thicken with the pasta.
- If you like your white sauce to be a little thinner, just add a bit more water to the sauce at the end.
What goes well with vegan leek and mushroom fettuccine?
There’s a range of things that you can have to accompany this dish. Here are a few suggestions!
- A lush green salad
- Fresh bread (or garlic bread) – I mean, who doesn’t love carbs with more carbs?!
- A glass of wine 😉
- Pickles like gherkins or olives
So, if you’re after a dish that is quick, easy, filling and delicious, this leek and mushroom fettuccine is going to make your weekly dinner rotation in no time!
Other recipes you’ll love:
- 3-Ingredient Cabbage Pasta
- 20-Minute Creamy Vegan Red Pepper Pasta
- Vegan Pesto Pasta Salad with Sun-Dried Tomatoes
- Creamy Vegan Cauliflower Bake (7 Ingredients)
- Smokey Vegan Baked Mac and Cheese
- Eggplant and Mushroom Quinoa Risotto
- Broad Bean Pasta (Pasta e Fave)
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Creamy Vegan Leek and Mushroom Pasta
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4
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.
- 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
- Cook the pasta as per packet instructions. Once cooked, drain and set aside.
- For the sauce: 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.
- Make the white sauce.
- 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.
Pasta: To make this recipe gluten-free, use gluten-free pasta instead.
If you want a thinner sauce, add a little extra water- ¼ cup / 60ml at a time.
This recipe was originally published November 2015 and updated in August 2021.
- Diet: Vegan
Loved this recipe and added it to my répetoire which I’ve been developing since becoming vegan 5 years ago when I was 67 years young. My question is I would like to know the nutritional value of this wonderful dish.
Hi Michel, I’m happy to hear you liked it, and good on you! I don’t share nutritional values for my recipes. You can learn why here. Happy cooking!
I love it. This pasta is amazing and it tasted like carbonara pasta. Easy and quick recipe.
Thanks for sharing!
So glad you enjoyed it, Lina! 🙂
This is indeed a great recipe! Thank you for sharing! Delicious and simple!
Glad you enjoyed it!
This recipe is amazing! Thank you! It is a one that is definitely better than the ‘real thing’ (aka dairy cream). And less sickening to the stomach than a traditional creamy pasta. My non vegan and non friends LOVED it! I am actually about to make it again tonight.
This time I am soaking the cashews for a few hours before blending for a creamier and quick assemble 🙂 (I blended on and off for 20 mins so it wasn’t ‘grainy’)
Thanks again and kind regards xx
LOVE to hear when non vegans love a traditional meal that has been adapted 🙂
Thanks for the feedback. I sometimes forget that not everyone has a high speed blender like me that turns everything into a super creamy, smooth consistency. I will add that to the steps to let people know! 🙂