Posted in Pasta, Vegan, Plant Based, oil free vegan recipes

Easy Vegan Pasta Recipes ~ Mushroom & Leek Pasta

Sometimes you see a recipe online and you just have to have it. That’s what happened with today’s recipe, I was scrolling on Facebook and came across a delicious looking vegan pasta recipe that was pretty simple with mushrooms and leeks. The photos were fantastic and mouthwatering and I knew as soon as I made my next trip to the market, this dish would be going right in my belly.

And here we are with a belly full of leeks and mushrooms.

The good thing about this recipe is that it is super easy to make which means that it doesn’t take a long time to make.

This is an easy vegan recipe with just 7 ingredients, or maybe a few more depending on what kinds of herbs and spices you need to make your tastebuds sing. Either way it is so easy and so flavorful that your friends or family will think you spent at least an hour in the kitchen!

So, let’s get to it.

What’s so great about Mushrooms?

Mushrooms have plenty of health benefits. They are a good source of antioxidants, which can help protect cells from damage caused by free radicals. They also contain beta-glucans, which have immune-boosting properties. Additionally, they are a good source of B vitamins, such as riboflavin and niacin, which play important roles in energy metabolism and nerve function.

They also contain minerals like potassium, phosphorus, and copper. Some mushrooms contain ergothioneine, an antioxidant that may reduce inflammation and protect against certain diseases. Furthermore, mushrooms are low in calories and fat, making them a healthy addition to a weight loss diet.

Why You Should Be Eating Leeks

I eat a lot of leeks because I might have mentioned my love of Asian cuisine and I have started to incorporate them in all kinds of vegan soup recipes and Buddha bowls. They taste delicious and can be used in stir fry, soups and even pickled.

And they’re healthy too!

Leeks are a healthy food choice that can be a nutritious addition to a well balanced diet. They are a good source of vitamin K, which is important for blood clotting and bone health. Leeks are also a good source of vitamin A, which is important for maintaining healthy vision, and vitamin C, which gives us a healthy immune system.

Leeks also contain folate and iron, which are important for red blood cell production and overall energy. Additionally, they are a low calorie food not to mention low fat, making them a good choice for people trying to maintain or lose weight. They also contain a good amount of dietary fibers which contributes to a healthy digestion.

What You’ll Need:

*Stock pot
*Strainer
*Pasta spoon

Ingredients:

*Tagliatelle
*Mushrooms
*Leek
*Nutritional yeast
*Garlic
*Lemon juice
*Reserved pasta water
*Optional: red chili flakes, hot sauce, rosemary & oregano

Track Your Nutrition & Health Data with cronometer.com

Directions:

*Bring water for pasta to a boil. Salt the water when it starts to bubble.

*Add mushrooms to a skillet over medium heat and cook 10 to 12 minutes or until crispy and not too watery. You can remove the mushrooms from the skillet and keep warm in the oven or keep layering flavors, the choice is yours.

*Add (rinsed) leeks to the skillet and stir regularly to keep from sticking. Cook another 5 to 7 minutes until soft and edible.

*Stir in garlic. Cook 3 to 5 minutes.

*Add pasta and cook according to package instructions.

*Add 1/2 cup of pasta water to the skillet, along with lemon juice and nutritional yeast. Stir until sauce is thickened.

*Add vegan parmesan or mozzarella if desired.

*Use a pasta spoon to toss pasta into the mushroom and leek saue and serve.

*Top with red chili flakes and/or cheese if you choose!

Some links are affiliate links which means I’ll earn money if you buy these products.

Check out these other recipes to satisfy your vegan pasta craving!

*30 Minute Vegan Pasta
*Creamy Vegan French Onion Pasta
*Vegan Sausage & Lemon, Asparagus Pasta
*Spaghetti & Vegan Meatballs
*Spaghetti Squash Spaghetti & Chickpeas

Author:

Contemporary romance writer, political comedy writer, ghostwriter and editor. Lover of coffee, off-key singer, vegan and all around crazy girl!

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