Creamy Vegan Leek And Mushroom Pasta Food

CREAMY VEGAN MUSHROOM AND LEEK TAGLIATELLE (GF)

Steps:

• First things first, get your pasta cooking in some boiling water (follow package instructions).
• Once that's on the go, heat the oil in a large pan and add the sliced leeks. Soften for 3-4 minutes on medium heat, before adding in the mushrooms and garlic. Add salt and pepper and cook for another 3-4 minutes.
• Next, add in the plant-based crème fraiche, nutritional yeast, dried tarragon, lemon zest, and lemon juice. Mix well and simmer for a couple of minutes, adding a splash of pasta cooking water if you want to loosen the sauce. Adjust the seasoning to taste.
• If including the frozen peas, add these to the pot of pasta a couple of minutes before the end of its cooking time.
• Once the pasta is cooked, drain it and the peas then add to the pan with the sauce. Turn off the heat and stir through until evenly coated. Serve with chopped fresh parsley.

CREAMY VEGAN LEEK AND MUSHROOM PASTA

Steps:

• 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.

LEEK, CARROT AND MUSHROOM CREAMY BAKE (VEGAN)

Steps:

• Fry the leeks and carrots in a frying pan the olive oil on a moderate heat until they begin to soften.
• Add the garlic and mushroom cook for a further 5 minutes. Remove the veg mix from the pan.
• Add the margarine and flour to the frying pan and heat gently stirring into a pasta, cook until golden brown about 5 minutes.
• Add the boiling water to the bouillon cubes and stir well, add this stock to the flour and margarine gradually whisking in between. When all incorporated and thickened, take of heat and add soya cream and herbs mustard and season with salt and pepper.
• Mix this with the vegetables and put in an oven proof dish, place in oven gas mark 6 for 40 minutes. Add dumplings if you want on the top and cook for a further 20 minutes.

PASTA WITH LEEKS AND MUSHROOMS

Steps:

• Trim root end of leeks, then cut off hard green leaves, leaving a bit of green where they meet the white part. Split leeks down the middle, then chop them, not too finely. Wash very well, and spin or shake dry. Set a large pot of water to boil, and salt it.
• Put half the butter or oil in a large skillet, and turn heat to medium-high. A minute later add garlic and chilies, and cook, stirring occasionally, until garlic browns; remove chilies (and garlic if you prefer). Add leeks, and cook, stirring occasionally, until they wilt, about 10 minutes. Add pepper or tomato, and mushrooms, lower heat; continue to cook, stirring once in a while, until leeks begin to brown.
• Cook pasta until tender but not mushy. When it's done, drain it, reserving about ½ cup cooking liquid. Toss pasta and leeks together with remaining butter or oil, a few sprinklings of black pepper and all but a little of the parsley, adding a bit of cooking liquid if mixture seems dry. Taste and adjust seasoning, garnish with remaining parsley, and serve.