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!