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Creamy Vegan Leek and Mushroom Pasta

  • Author: Maša Ofei
  • 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

White sauce:


  1. Cook the pasta as per packet instructions. Once cooked, drain and set aside.
  2. 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.
  3. Add in the mushrooms and cook for a further 5 minutes, stirring occasionally.
  4. Make the white sauce.
  5. Add the sauce to the leek and mushrooms and stir well.
  6. Simmer on low heat for about 4-5 minutes until the sauce thickens.*
  7. Add in the cooked pasta and stir well to combine the pasta and sauce. Adjust seasoning if necessary.
  8. 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

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