Clean recipe · heartfultable.com
Creamy Vegan Leek and Mushroom Pasta
This creamy vegan leek and mushroom pasta is a quick and easy recipe you can prepare when you are time poor or just want a quick midweek dinner! No-fuss and super delicious.
Original recipe: heartfultable.com
- Yield:
- 4 servings
- Prep:
- 5 min
- Cook:
- 15 min
- Total:
- 20 min
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Ingredients
- 400g / 14.10 ounces fettuccine pasta* (or pasta of choice)
- 3 tablespoons olive oil
- 1 small-medium leek, washed and diced
- 10 / 150g button mushrooms, sliced
- Use this recipe
Instructions
- Cook the pasta as per packet instructions. Once cooked, drain and set aside.
- In a large skillet on medium-high heat, add the oil and leek, sauteeing until the leek begins to soften – around 5 minutes.
- Add in the mushrooms and cook for a further 5 minutes, stirring occasionally.
- Add the sauce to the leek and mushrooms and stir well.
- Simmer on low heat for about 4-5 minutes until the sauce thickens.*
- Add in the cooked pasta and stir well to combine the pasta and sauce. Adjust seasoning if necessary.
- Serve straight away.