Rich, creamy and flavourful- this Creamy leek and Mushroom Pasta is the ultimate comfort food. The velvety, dairy-free sauce gets it’s creaminess from cashews, which, when paired with the savoury combination of leeks and mushrooms is the ultimate comfort food!
Ingredients
- Cashews- Blended cashews form the base of this creamy sauce. Pre-soak them overnight or if you are short on time soak them in hot water for around 30mins, then wash and drain before blending
- Leeks- Leeks, with their mild, slightly sweet taste, belong to the onion family and are often used to add depth and flavour to dishes. They particularly go well in creamy sauces. To prepare the leek, clean thoroughly, then trim the roots and the dark green, tough top leaves (leaving just the lighter green and white parts which are tender). Cut the leeks in half lengthwise, then slice them into 1-2 cm small pieces.
- Brown and Shiitake Mushrooms- I like mixing different types of mushrooms to add texture and flavour. Shiitake mushrooms in particular have a rich, meaty texture and a slightly smoky, earthy flavour which add depth to this dish. You can experiment with different mushrooms according to your preference. Wash and slice the mushrooms to prepare them
- Fresh garlic- Theres nothing quite like fresh, minced garlic in pasta dishes, but you can substitute with garlic paste if preferred
- Chopped onions– Onions bring a sweet, savoury depth that is key to achieving a rich, full-bodied flavour in sauces. I used white onions in this recipe but you also substitute with red onion
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Ingredients
- Approx 10 shiitake mushrooms, sliced
- Approx 10 brown mushrooms, sliced
- 1 tablespoon olive oil
- 1 large onion, finely diced
- 4 garlic cloves, minced
- 3 leeks, diced
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 vegetable stocks
- Half cup raw cashews, pre-soaked and drained
- Half cup dairy free milk, unsweetened
- ⅔ bag pasta of choice
- 1 small handful of fresh parsley, chopped
Instructions
- Heat oil in pot over a medium heat
- Add chopped onions and minced garlic. Saute for a few minutes until softened
- Add chopped leeks to pot. Cook on medium heat until softened (around 10 mins)
- In another pot boil water for pasta and add salt. Add pasta when water starting to boil. Cook for around 15 mins until pasta starting to get soft (not too soft)
- When leeks are starting to become soft add chopped shiitake and brown mushrooms to same pot. Cook over a medium heat and stir regularly for around 10 mins until mushrooms are cooked well
- While cooking blend the soaked cashews and a small amount of cold water. Blend until mixture is smooth and creamy (around a minute). Your may need to add more water to achieve this (I use a ‘Nutribullet’ blender to blend cashews).
- Add salt, black pepper and vegetable stock to mushrooms, stir.
- Add dairy free milk, blended cashew mixture, and vegetable stock and stir
- Cover pot with lid and allow to cook for another 10-15 mins
- Drain pasta when ready. Add cooked pasta into sauce
- Serve in bowls. Optional- add fresh parsley or other topping like grated vegan cheddar or Parmesan. Enjoy!
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