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Creamy Leek & Mushroom Pasta with Peas

gluten free
wheat free
kid friendly
quick meals, fast feeds
cheap as chickpeas
1 spoon difficulty rating

25 minutes

Serves: 4

Creamy Leek & Mushroom Pasta with Peas

Mushrooms, leeks and vegan cheese sauce party together to make a creamy, savoury dish.

Gluten-free or Wheat-free option
Use GF or WF pasta or noodles

Budget option
Use value mushrooms

 

 

Ingredients: 

  • 60ml/4tbsp olive oil
  • 3 leeks, sliced into rounds (or ready-prepped leeks)
  • 2 garlic cloves, chopped (or 1 tsp garlic paste)
  • 225g/8oz/3 cups chestnut or portobella mushrooms - or any type you like - sliced
  • 110g/4 oz frozen peas, lightly steamed or microwaved
  • 1tsp dried oregano
  • ½ tsp chilli flakes
  • 1/8 tsp nutmeg or allspice
  • 375g/13oz/3 cups pasta of choice – noodles or spirali are good. Use rice or other g/f pasta/noodles for a gluten-free option
  • 75ml/5 tbsp vegan cream cheese, eg Sainsbury's, Sheese, Tesco or Tofutti
  • 30ml/2 tbsp chopped fresh tarragon or parsley, to garnish
  • Salt and lots of freshly ground black pepper

 
 

Serving options
These also provide extra protein and other nutrients

  • Lentil & tomato salad with walnuts and vinaigrette - use whole lentils, eg green, brown or puy, and rinse and drain well first
  • Bean salad with finely chopped chives, parsley or spring onions - use a tin of mixed salad beans (rinse and drain as above) or else one nice variety, eg white haricot beans - serve with vinaigrette or vegan mayo
  • Fresh soya beans (edamame) or baby broad beans, steamed until tender and served with a hint of garlic, lime juice and salt

 

Method: 

1. Heat water for pasta in a large pan.

2. Add pasta and cook 8-12 minutes, according to packet instructions and how soft you like to eat it. Cook the peas now if you haven't already done so. 

3. Meanwhile, heat oil in a large heavy-based frying pan and sauté leeks and garlic for 3 minutes until soft.

4. Add mushrooms, oregano and chilli flakes and cook gently for 5 minutes more until mushrooms tender. If using one of the salad options, get this ready now also. 

5. Drain pasta, reserving 60ml/4tbsp cooking water for mushroom mixture.

6. Stir this water into mixture, then add cream cheese, peas and seasoning.

7. Heat gently for 1-2 minutes, stirring occasionally.

8. To serve, spoon sauce over the pasta and sprinkle with the tarragon or parsley. Serve any of the options now too, if using. 

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Viva! is a UK-registered charity which educates people about the realities of factory farming and how it impacts our health, the planet and animals. Vegan Recipe Club is part of our project to make going – and staying – vegan really easy by providing amazing recipes which make even meat-eaters’ mouths water!

We’re doing it because veganism saves animals, protects our planet and is better for the environment and your health.

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