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.
This easy 'pea'sy pasta dish is delicious. It is not as creamy as some of my other pasta dishes like Vegan Baked Mac and Cheese or Vegan Creamy Pumpkin Pasta, but it stands out with its lighter and velvety sauce that still packs a flavorful punch.
Coconut or cashew cream lays the foundation, while mushrooms, leeks, and peas lead the charge in this flavor-packed dish, offering a scrumptious taste. Plus, you can whip it up faster than you could fetch takeout, delivering a delicious meal fast.
Like our Saucy Gochujang Noodles or Lemon Artichoke Pesto Pasta, this is one of my go-to "Oh no, what's for dinner?" lifesavers. Most times, all I need to snag are some leeks from the store since my pantry is already stocked with everything I need.
For other quick fixes on a night when you need a quick dinner, try Healthy Red Lentil Soup, Vegan Jackfruit Quesadillas, or Vegan Egg Roll Bowl. And if you looking for more mushrooms and pasta combos, give this delicious One-Pot Vegan Mushroom Stroganoff a try.
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Why You'll Love This Recipe
Easy Mushroom and Leek Pasta is one of those dishes that effortlessly climb to the top of many people's favorite comfort foods list and for a good reason! Here's why:
- 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.
- Kid-tested and approved! Whether your little ones have been mushroom fans or staunch protestors, this recipe might get them to eat more of them. Its taste has been known to turn the pickiest eaters into mushroom-loving converts.
- 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.
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 best texture.
- The sauce is not a thick sauce, but the pasta will absorb it as it sits and cools down.
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.
- Add some crispy tofu or tempeh to the dish.
- Turn the pasta into a hearty bake by transferring the cooked dish into a baking dish, topping with breadcrumbs and vegan cheese, and broiling until the top is golden and bubbly.
- Add a burst of sweetness and acidity by mixing in roasted cherry tomatoes. Roast the tomatoes with olive oil, salt, and pepper until they're caramelized and bursting, then stir them into the pasta just before serving.
- For an indulgent variation, drizzle the finished dish with a few drops of truffle oil.
Serving Suggestions
Here are some serving suggestions that complement its flavors and add a delightful contrast to your meal:
- Crusty Garlic Bread
- Roasted Brussels Sprouts
- Crispy Kale Chips
- Salad - Toss a simple salad of mixed greens, fresh herbs (like basil, parsley, or cilantro), cherry tomatoes, balsamic vinegar dressing, or 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
Frequently Asked Questions
Yes. Just swap out regular pasta with a gluten-free version.
Yes. Button or cremini mushrooms are my go-to for this recipe, but I also love shiitakes as my all-time favorite shroom for almost any recipe.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or microwave, adding a little plant-based milk or broth to thin the sauce if necessary.
From my experience serving it when made with coconut cream, no one has pointed out a coconut taste. The rich flavors of mushrooms, leeks, and additional ingredients like garlic overshadow any mild coconut hints from the cream. This results in a layered taste where the coconut is subtle and undetectable to most people.
More Delicious Vegan Pasta Recipes
What did you think?
Got a minute? I'd love for you to dive into the comments and rate this Easy Vegan Mushroom and Leek Pasta. Your feedback is invaluable—did you love it? Did you make any fun twists? Let me know how my directions worked for you so I can keep improving my recipes. Follow me on Pinterest, Instagram, Facebook, and YouTube for inspiration.
PrintRecipe
Easy Vegan Mushroom and Leek Pasta
Easy Vegan Mushroom and Leek Pasta is a vegan comfort food ready in 20 minutes that marries the earthy flavors of mushrooms with the sweet, onion-like taste of leeks in a luscious, and easy-to-make vegan sauce.
- Total Time: 20 minutes
- Yield: 8 servings 1x
Ingredients
- 1 16-ounce box of pasta
- 2 tablespoons of olive oil
- 2 large leeks, cleaned and thinly sliced (only the white and light green parts)
- 4 garlic cloves, minced
- 16 ounces mushrooms, cremini
- 1 14-ounce can of coconut cream or 1 ½ cups of cashew cream*
- ½ cup vegetable stock
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons nutritional yeast
- ½ cup frozen peas
- ½ fresh lemon juice
- vegan Parmesan cheese to serve
- parsley, chopped, for garnish and a pop of color
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside, but keep a cup of the pasta water for later.
- Sauté the Veggies: Heat the olive oil in a large pan over medium heat while the pasta is cooking. Add the sliced leeks and a pinch of salt, cooking until they start to soften. Toss in the garlic and cook for another minute until fragrant.
- Mushrooms Time: Add the mushrooms and another pinch of salt to the pan. Stir occasionally until they've released their moisture and have shrunk in size.
- Sauce: Pour in the coconut cream and vegetable stock, and bring the mixture to a simmer. Let it cook for a few minutes. This is where you add the fresh thyme, nutritional yeast, frozen peas, salt, pepper, and a squeeze of lemon juice.
- Bringing It All Together: The sauce will be thin. Toss everything together, add some reserved pasta water to make the sauce silky, and coat the pasta evenly. The pasta will absorb the mixture and absorb the sauce as it cools.
- Garnish and Serve: Serve the pasta hot, garnished with fresh parsley and an extra sprinkle of nutritional yeast or black pepper. Top with vegan Parmesan for added flavor.
Notes
Use any pasta you would like. The one shown here is Rigantoni.
Do not cook the mushrooms until they are super soft. Leave them with a little bite.
Add broccolini, chopped petite broccoli, or any squash to add more veggies. Saute them when you add the mushrooms.
*To make cashew cream, mix 1 ½ cups of soaked cashews with ½ - ¾ cup of water in a high-speed blender. Blend until thick and smooth.
If you prefer a thicker sauce, prepare a cornstarch slurry. Dissolve two tablespoons of cornstarch in an equal amount of water. Once blended, incorporate this mixture into the sauce. Allow the sauce to gently simmer for a few minutes, enabling it to thicken slightly. It will thicken even more when cooled.
The nutritional profile is only an estimate.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: pasta
- Method: stove-top
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 368
- Sugar: 4.3 g
- Sodium: 355.4 mg
- Fat: 4.8 g
- Carbohydrates: 48.9 g
- Protein: 10.9 g
- Cholesterol: 0 mg
Dave says
I tried to have left overs but this was too good!!! This dish will be on my weekly rotation!!!
Regi Pearce says
Thanks Dave! So happy you liked it.