This creamy vegan mushroom and leek tagliatelle is a quick and simple pasta dish. Featuring plant-based crème fraiche or cream, it's a dairy-free and gluten-free delight that you can cook in under 20 minutes.
Fresh lemon flavours combine with the silky leeks, earthy mushrooms, and vibrant green peas to deliver a plate of food that's both light and indulgent. Believe it or not, one serving of this recipe packs in around half of your recommended daily protein amount.
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Which pasta to use for a creamy vegan sauce?
Light and creamy sauces like this one are great with long, ideally flat pasta varieties such as tagliatelle, linguine, spaghetti, fettuccine, or pappardelle. The larger surface area carries the sauce well and adds a nice texture.
Most dried pasta varieties are free from animal products, but it's always worth checking the ingredients just in case. Shop-bought fresh pasta often contains egg and therefore isn't vegan.
What is plant-based crème fraiche / cream?
The ingredients in plant-based crème fraiche or cream vary depending on the brand. Some are based on oats, while others use soy or alternative bean proteins. Either way, this dairy-free protein component is then combined with some form of vegetable fat to create a creamy, silky texture.
A few years ago, it was hard to come by products such as these. Nowadays – at least here in the UK – they're readily available in larger supermarkets and specialist shops.
If you're feeling particularly creative, you can even make your own vegan crème fraiche or try my recipe for cashew cream. If using the cashew cream in this recipe, bear in mind that you'll want to also add water or vegan stock during cooking until you have the consistency you want.
Is plant-based crème fraiche / cream gluten-free?
In this recipe, I used the Oatly Creamy Oat Fraiche. Oatly's products are labelled as 'very low gluten', containing less than 100 ppm (mg/kg product) gluten from wheat, rye, and barley.
To make this recipe 100% gluten-free, be sure to use a vegan crème fraiche or cream product that is labelled as such. (In the US, Oatly's products are apparently certified gluten-free).
What is nutritional yeast?
Nutritional yeast or ‘nooch’ is a magical ingredient that lends a cheesy umami flavour to dishes. It is sometimes fortified with vitamin B12 and is a complete plant-based protein, meaning it contains all nine essential amino acids.
Nutritional yeast comes in the form of a flaky yellowish powder, and I think it’s delicious. You can add it to sauces, soups, vegan cheeses, or mashed potatoes, but it’s also great as a condiment itself.
If you’re new to vegan cooking then prepare to be amazed by this stuff. Want to learn more? Check out these other unusual vegan ingredients.
How to make creamy vegan mushroom and leek tagliatelle
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 immediately.
Serve with
- Chopped fresh parsley
- Vegan cheese (try out this four-ingredient vegan parmesan)
- Cashews or pine nuts (raw or toasted)
- Pumpkin or sunflower seeds (raw or toasted)
- Crispy vegan bacon bits
Variations/tips for creamy vegan mushroom and leek tagliatelle
- Pasta: Light and creamy sauces like this one are great with long, ideally flat pasta varieties such as tagliatelle, linguine, spaghetti, fettuccine, or pappardelle. But feel free to use whatever pasta you like or have to hand.
- Veg: A light and creamy dish like this works well with peas, but you could also include things like kale, broad beans, wild garlic etc.
- Mushrooms: I used chestnut mushrooms in the pictures here, but you could use any kind you like. To take it up a notch, try some 'meatier' varieties like oyster and king oyster (eryngii) mushrooms.
- Plant-based crème fraiche/cream: There are various brands of plant-based crème fraiche and cream available these days. I used Oatly Creamy Oat Fraiche in this recipe (and so the nutrition info below takes this into account).
- Make it 100% gluten-free: Some vegan crème fraiche/cream products may not be certified gluten-free. If necessary, be sure to use one that is clearly labelled.
- Salt and pepper: I find that creamy dishes really benefit from generous amounts of both salt and freshly ground black pepper. Start small, and increase the amounts as necessary.
How to store creamy vegan mushroom and leek tagliatelle
Like many pasta dishes, I'd recommend cooking this dish 'to order'. Creamy pasta sauces have a tendency to go a bit clumpy in the fridge, so I wouldn't expect it to be quite as good after refrigerating and reheating.
For the same reasons, I wouldn't recommend freezing.
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More vegan recipe ideas
If you liked this recipe, you may also enjoy:
- Five-Ingredient Vegan Cheesy Pasta Sauce
- Creamy Tomato Tahini Pasta
- Tempeh Bolognese
- Smoked Tofu Risotto with Lemon & Basil
- 12-Minute Tomato and Basil Pasta
- Easy Vegan Pesto
- Spaghetti alla Puttanesca
- Ultimate Vegan Lasagne
Creamy Vegan Mushroom and Leek Tagliatelle (GF)
Ingredients
- 150 g dried tagliatelle or other pasta (use gluten-free if you want the dish to be GF)
- 1 tablespoon olive oil
- 1 medium leek, washed, trimmed, cut lengthways, and sliced
- 200 g mushrooms, sliced
- 3 cloves garlic, finely chopped
- 100 ml plant-based crème fraiche or cream (see notes to make this 100% gluten-free)
- 2 tablespoons nutritional yeast
- 1 teaspoon dried tarragon
- Zest and juice of half a lemon
- 100 g frozen peas (optional)
- Salt and pepper to taste
- Small bunch fresh parsley, chopped
Instructions
- 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.
Notes
- Five-Ingredient Vegan Cheesy Pasta Sauce
- Tempeh Bolognese
- Creamy Tomato Tahini Pasta
- Smoked Tofu Risotto with Lemon & Basil
- Easy Vegan Parmesan Cheese
- 12-Minute Tomato and Basil Pasta
- Easy Vegan Pesto
- Spaghetti alla Puttanesca
- Ultimate Vegan Lasagne
Nutrition
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This sounds wonderful! Thank you for all the tips and information. Your recipes are so flavorful!
Thanks Cathy - let me know how it goes if you try this one out!
Really like this dish! Super tasty and very quick to whip up. Made this a few times now. I find it reheats fine (usually have the rest for lunch the next day). The hardest part is finding vegan creme fraiche in the supermarkets.
Glad you've been enjoying it! Yep I suppose the vegan creme fraiche can be a little bit elusive, I always make a mental note of when I come across it so I can return to the same spot in future.
Tried this recipe after a friend recommended. It’s absolutely fantastic and so filling. Will definitely be making again and adding more vegan meals to our weekly plan!
Hi Gemma, glad you enjoyed and thanks for leaving a review. Plenty more vegan recipes coming up each week so keep your eyes peeled!
Another great pasta dish from TPV 🙂 thanks
Glad you enjoyed - thanks for the review!