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Creamy Vegan Mushroom and Leek Tagliatelle in Bowl

Creamy Vegan Mushroom and Leek Tagliatelle (GF)

The Pesky Vegan
This creamy vegan mushroom and leek tagliatelle is a quick, simple, and delicious pasta dish. Dairy-free and gluten-free, it's ready in under 20 minutes.
5 from 3 votes
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Main Course, Pasta
Cuisine Gluten-free, Vegan
Servings 2
Calories 588 kcal

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

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).
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.
Gluten-free: 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). 
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. While most dried pasta varieties are free from animal products, it's always worth checking the ingredients just in case.
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. 
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. 
Storage: 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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* The nutrition info below is for one serving of tagliatelle and sauce, based on a total of two servings.

Nutrition

Calories: 588kcalCarbohydrates: 86gProtein: 24gFat: 16gSaturated Fat: 4gSodium: 23mgPotassium: 1069mgFiber: 12gSugar: 10gVitamin A: 1166IUVitamin C: 44mgCalcium: 141mgIron: 5mg
Nutrition Facts
Creamy Vegan Mushroom and Leek Tagliatelle (GF)
Amount Per Serving
Calories 588 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 4g25%
Sodium 23mg1%
Potassium 1069mg31%
Carbohydrates 86g29%
Fiber 12g50%
Sugar 10g11%
Protein 24g48%
Vitamin A 1166IU23%
Vitamin C 44mg53%
Calcium 141mg14%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword creamy, quick vegan dinner, vegan pasta
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