Easy Vegan Mushroom and Leek Pasta

Easy Mushroom and Leek Pasta is a delicious dish ready in 20 minutes that marries the earthy flavors of mushrooms with the sweet, onion-like taste of leeks in a silky, easy-to-make vegan sauce.

Why You'll Love This Recipe

• Pasta is comforting!
• Most ingredients are pantry staples, and the cooking process is straightforward.
• It's versatile. Grab whatever pasta is lurking in the back of your pantry or the type that whispers sweet nothings to your soul. And pick your favorite mushroom too!
• Quick and easy. As I said before, but it's worth repeating, it's a fantastic weeknight meal option that only requires 20 minutes.
• Perfect for leftovers. You'll find that this dish reheats well and can taste better the next day after the flavors have had more time to meld together. It's perfect for a work lunch the next day.

How to Clean Leeks

Leeks are notorious for sneaking dirt into your dishes. If you don't wash them thoroughly, you might as well sprinkle your pasta with a dash of beach sand for that extra "crunch." Make sure to wash them twice before they hit the pan.

Step 1: Cut off the dark green tops and the hairy root end. Then slice the leek in half lengthwise. Place them in a bowl or under running water. Fan the layers apart to remove any dirt trapped inside.

Step 2: Chop the leeks, and place the sliced leeks in a clean bowl of water to remove any remaining debris, sand, and dirt. Trust in this second soak. The dirt hides well, so don't skip this step. Dry them off in a kitchen or paper towel before using.

Ingredients

Here are the simple ingredients to make this simple pasta dish. For the quantities, visit the recipe card at the bottom of the post.

Ingredient Notes

• Pasta: pick your favorite pasta. Rigatoni stands up in this really well - the pasta featured in the pictures.
• Olive Oil: Substitute with vegan butter.
• Leeks: Only the white and light green parts.
• Garlic Cloves: Fresh is always best.
• Mushrooms: Pick your favorite or a combo of shrooms. Try white button mushrooms, cremini, chestnut, shiitake, or even some wild mushrooms.
• Coconut Cream or Cashew Cream - I use these interchangeably in this recipe.
• Thyme: Fresh thyme is always an option, but I prefer dried in this recipe because I always have it available in my spice drawer.

Variations

• Add a kick to the dish by topping it with chili flakes, diced jalapeños, or a spoonful of your favorite chili sauce.
• Incorporate some greens by adding a handful of fresh spinach to the sauce just a few minutes before the dish is done.
• Add extra veggies like zucchini or yellow squash for variation.
• For an indulgent variation, drizzle the finished dish with a few drops of truffle oil.

How To Make Easy Vegan Mushroom and Leek Pasta

Here is the play-by-play in pictures. For details, see the recipe card.

Step 1: In salted water, cook the pasta until al dente or according to the package instructions. Drain and set aside but keep a cup of pasta water.

Step 2: While the pasta cooks, sauté sliced leeks and a pinch of salt in a large pan over medium heat. Then add garlic and sauté for another minute.

Step 3: Add mushrooms to the pan. Sauté until the moisture releases and they are smaller. Be careful not to overcook them. They should remain fairly firm.

Step 4: Combine cashew cream and vegetable broth in the pan and simmer.

Step 5: Add thyme, nutritional yeast, peas, salt, pepper, and lemon juice (if using).

Step 6: Toss the cooked pasta with the mushroom and leek mixture, adjusting the consistency with pasta water.

Let the pasta sit for a few minutes to soak up the sauce. Serve the vegan mushroom pasta hot, garnished with fresh parsley and a sprinkle of nutritional yeast, Parmesan, or black pepper.

Top Tips

• Pick the pasta you love the most. While angel hair has its own delicious charm in this pasta, don't overlook the cozy goodness of a thick, chubby rigatoni - my favorite, easiest-to-find pasta and the one featured in this post.
• Make sure the mushrooms don't turn into mushy little pillows of sadness. You gotta let them keep a bit of their spunk when sauteeing for the best texture.
• The sauce is not thick, but the pasta will absorb it as it sits and cools down.

Serving Suggestions

Here are some serving suggestions that complement the pasta flavors and add a delightful contrast to your meal:

• Crusty Garlic Bread
• Roasted Brussels Sprouts
• Salad - Serve with Mediterranean Cucumber Tomato Salad or toss a simple mixed green salad with Classic French Salad Dressing. The acidity and freshness of the salad balance the richness of the pasta.
• Grilled Asparagus - Grill asparagus spears with olive oil and lemon zest until tender and slightly charred, or go full out with the veggies and serve with Sheet Pan Oven Roasted Vegetables.
• Steamed Broccoli with Chili Flakes

Recipe FAQS

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