Creamy Vegan Leek and Mushroom Pasta
Recipe: https://recipestripper.com/recipes/dfe3a7da-674d-4333-bd9e-87b00834faa2
Original source: https://heartfultable.com/leek-mushroom-vegan-white-sauce-fettuccine/
Archived source: https://web.archive.org/web/20251011072622id_/https://heartfultable.com/leek-mushroom-vegan-white-sauce-fettuccine/ (captured 2025-10-11T07:26:22.000Z)
Recipe image: https://heartfultable.com/wp-content/uploads/2015/10/Vegan-Creamy-Leek-and-Mushroom-Pasta-225x225.jpg

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.
Yield: 4
Prep time: PT5M
Cook time: PT15M
Total time: PT20M

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
1. Cook the pasta as per packet instructions. Once cooked, drain and set aside.
2. In a large skillet on medium-high heat, add the oil and leek, sauteeing until the leek begins to soften – around 5 minutes.
3. Add in the mushrooms and cook for a further 5 minutes, stirring occasionally.
4. Add the sauce to the leek and mushrooms and stir well.
5. Simmer on low heat for about 4-5 minutes until the sauce thickens.*
6. Add in the cooked pasta and stir well to combine the pasta and sauce. Adjust seasoning if necessary.
7. Serve straight away.