Creamy Leek & Mushroom Pasta with Peas

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

Easy recipeEasy Gluten free Wheat free Quick meal Cheap as chickpeas Kid recipe
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Preparation time

Cook time

Total time

25 minutes

Cuisine

Italian

Meal

  • mains
  • lunches
  • sides-light-meals-and-salads
  • vegetable-side-dishes

Servings

4

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

Instructions

  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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