Leek and mushroom pasta

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» Leek and mushroom pasta

Ideal for a quick, family supper - even the kids will love this one. Serves 4.


  • 2 tbsp vegetable oil
  • 2 medium leeks, sliced
  • 2 large open mushroom, sliced
  • 2.5cm (1 inch) cube fresh root ginger, peeled and thinly sliced
  • 1 clove garlic, crushed
  • 5 fl oz (125ml) soya cream
  • Salt and pepper
  • Fresh parsley, chopped
  • Handful cashew nuts


  1. In a pan over a medium heat saute the leeks in the vegetable oil. After a few minutes add the mushroom, ginger and garlic. Cook for a further few minutes then pour in the soya cream.
  2. Add salt and pepper to taste. Cover and allow to simmer gently. Meanwhile cook the pasta.
  3. Once pasta and sauce is ready, pour the sauce into the pan of drained pasta, add the parsley and cashew nuts, then mix well. Serve immediately.


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