Description
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.
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
White sauce:
Instructions
- 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.
Notes
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
