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A white bowl filled with creamy leek and mushroom pasta is garnished with fresh parsley. The savory dish is set on a rustic wooden surface, accompanied by a fork and spoon.

Creamy leek and mushroom pasta

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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Dishes
Cuisine: Pasta
Calories: 300
Ingredients Method Video

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

Method
 

  1. Heat oil in pot over a medium heat
  2. Add chopped onions and minced garlic. Saute for a few minutes until softened
  3. Add chopped leeks to pot. Cook on medium heat until softened (around 10 mins)
  4. 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)
  5. 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
  6. 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).
  7. Add salt, black pepper and vegetable stock to mushrooms, stir.
  8. Add dairy free milk, blended cashew mixture, and vegetable stock and stir
  9. Cover pot with lid and allow to cook for another 10-15 mins
  10. Drain pasta when ready. Add cooked pasta into sauce
  11. Serve in bowls. Optional- add fresh parsley or other topping like grated vegan cheddar or Parmesan. Enjoy!

Video