This rich and creamy vegan leek and mushroom pasta is packed with flavour and ready in just 20 minutes! It's the perfect comforting dinner that's so delicious even non-vegans will love it.
If you love all things mushrooms, this vegan leek and mushroom pasta should be right up your alley.
Pasta is a great choice for those busy weeknights, and the beauty of this mushroom leek pasta is that it packs incredible flavour.
I make it with two different types of mushrooms, which is the secret to getting those complex flavours.
I opted for chestnut and shiitake mushrooms, but you can use any combination you want and even use more than two kinds.
So, if you've been looking for recipes using leeks and mushrooms, this simple pasta dish is definitely one to try.
Why you'll love this vegan leek and mushroom pasta
- It's a very simple yet flavourful recipe. I'm a fan of recipes with short ingredient lists that still pack a lot of flavour. This leek and mushroom pasta is one of them.
- It's easy to make your own. You can easily customize this vegan mushroom pasta to make it your own. Add extra veggies, use different mushrooms, or make it creamy with some coconut milk. The options are endless!
- It's ready in 20 minutes. The pasta is ready in just 20 minutes, which is just perfect for a quick and easy dinner on a busy weeknight.
Ingredients and substitutions
Olive oil — Use the best quality olive oil you can here because it really makes a difference in flavour.
Mushrooms — I used a mix of chestnut and shiitake mushrooms, but you can also use baby Bella mushrooms, cremini mushrooms, oyster mushrooms and even porcini. It's always a good idea to use at least one type of extra flavourful mushrooms.
Garlic — Freshly chopped garlic is best for this recipe. Don't substitute it with garlic powder because you'll be missing out on some amazing flavours.
Fresh parsley and dill — Using fresh herbs in abundance will result in a bright and flavourful pasta sauce. You can sprinkle some extra fresh parsley on individual bowls before serving.
Pasta — I made this recipe with orecchiette, but you can use any other kind of short pasta you want. Penne, rigatoni or fusilli are all great choices.
How to make leek mushroom leek pasta
Bring a large pot of water to a boil, salt it, and cook the orecchiette al dente according to the instructions on the package. Reserve a cup of pasta water before draining.
Meanwhile, heat the olive oil in a large pan and add the leek and mushrooms. Saute for 10 minutes, stirring often, until the mushrooms are soft and slightly golden.
Stir in the garlic and red chilli flakes and continue to cook for another minute.
Transfer the cooked pasta to the pan and toss well. Add a bit of pasta water if it looks too dry.
Stir in the fresh parsley and dill, season to taste and serve immediately.
Recipe notes and tips
- Make sure you don't overcook the pasta. It needs to be al dente for the best texture.
- If you want the sauce to be creamy, you can add some non-dairy milk or cashew cream before adding the pasta.
- Deglaze the pan with a splash of white wine for extra flavour. Make sure the wine you use is vegan — when in doubt, consult the Barnivore website.
- You can add some baby spinach after cooking the mushrooms. If you do that, make sure you also add a splash of water for the spinach to wilt.
- This pasta is best served immediately. If you have any leftovers, you can reheat them in the microwave.
If you liked this vegan leek and mushroom pasta, you might also like some of my other easy vegan recipes:
- Jackfruit Bolognese Ragu
- Coconut Milk Pasta Sauce
- Vegan Pasta with Chickpeas
- Easy Hummus Pasta
- Creamy Vegan Buffalo Pasta