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This Mushroom Leek Pasta is a luxurious and comforting cold-weather meal. Pasta, leeks, and mushrooms are tossed in a white wine and cashew cream sauce, then garnished with crunchy fried leek greens. Nut-Free and Gluten-Free Options.
This Mushroom Leek Pasta with Frizzled Leeks is a restaurant-quality meal that’s easy to make in the comfort of your kitchen! It combines pasta with sautéed mushrooms and leeks in a rich and luxurious cashew cream pasta sauce. Garnished with fried leek greens (aka frizzled leeks, if you’re fancy), it’s an impressive yet comforting main dish for special occasions or date nights!
Table of Contents
A Creamy Vegan Pasta that Celebrates Leeks!
I absolutely love cooking with leeks. They have a bright and delicate flavor that’s a cross between a shallot and a green onion – and I can never get enough! This cozy Vegan Mushroom Leek Pasta is the perfect way to enjoy them while they are in season in the winter and spring.
The only frustrating thing about leeks? They’re a bit tricky to clean, and the tougher dark green portion of the leek can be too tough to eat. Dark leek greens are usually discarded (or saved for homemade vegetable broth). Instead, I decided to try thinly slicing and frying them to create crispy leek “chips” – and it was a great success! The frizzled leeks in this recipe are technically optional, but I highly recommend trying them out because (1) they are delicious, and (2) you will feel really fancy while eating them.
The rest of the leeks are sliced and sautéed in oil with mushrooms, giving the silky smooth white wine and cashew cream pasta sauce layers of savory and umami flavor. Simply toss your cooked pasta with the sauce, top with crispy leeks, and enjoy this for comforting weeknight dinners or date nights!
What You Need for Vegan Mushroom Leek Pasta
This comforting pasta dish comes together using just 12 everyday ingredients:
- Leeks: As the cousin to onions, garlic, and shallots, leeks have a sweet onion-y flavor that adds so much depth to comforting recipes like this creamy mushroom pasta, this Vegan Potato Leek Soup, and this Vegan Spinach Dip. In this recipe, we’re using the white part of the leeks to flavor the pasta sauce and frying the dark green leaves for a crispy garnish.
- Pasta: Any shape of pasta will work. I opted for spaghetti noodles but linguine and fettuccine are also great choices. If you’d rather use short cut pasta, stick with tubular, ridged varieties, like penne or rigatoni. The mushroom white wine sauce clings to their nooks and crannies perfectly!
- Mushrooms: Almost any variety of mushrooms will do. I like using cremini, oyster, or chanterelle mushrooms.
- Cashews: The secret to the velvety smooth and decadent pasta sauce. When blended with water, cashews transform into a rich and creamy sauce, similar to heavy cream.
- Dry white wine: Any dry white wine will do, like Pinot Grigio or Sauvignon Blanc, but keep in mind that not all wines are vegan-friendly! Always double-check that your wine is vegan on Barnivore.com.
How to Make Mushroom Leek Pasta
- Thinly slice the lighter part of the leeks into half circles. Set aside. For the frizzled leeks, slice the dark green portions into long, thin strips. Pat them dry on a kitchen towel.
- Warm the frying oil in a medium pot. Once hot and shimmering, fry half of the leek greens until they turn golden. Transfer to a baking tray and sprinkle with salt. Repeat with the remaining leek greens.
- Blend the cashews and water together until smooth.
- Boil the pasta until al dente. Drain and set aside.
- Melt the oil and butter in a large skillet over medium-high heat. Once hot, sauté the sliced leeks. Add the mushrooms next and sauté for a few minutes before adding the garlic and black pepper.
- Deglaze the pan with white wine. Use a wooden spoon to scrape the stuck brown bits off the bottom.
- Pour the cashew cream into the pan and heat to a simmer.
- Add the cooked pasta and vegan parmesan cheese to the pan. Stir until the cheese melts.
- Serve the creamy mushroom pasta on plates and garnish with the crispy frizzled leeks and extra black pepper.
Caitlin’s Cooking Tips
- Soak the cashews quickly: The fastest way to soak the cashews is to cover them with boiling water and set them aside to soak for about 30 minutes. If you have more time, you can cover them with cold water and let them soak in the fridge overnight.
- Wash the leeks really well: Leeks are experts at trapping dirt and sand in their many layers, so washing them well before cooking is important. The easiest method is to submerge the sliced half-moons in a bowl of cold water. Move them around with your hands to loosen any dirt, then drain the water, rinse the leeks, and dry them with a clean kitchen towel.
- Save some pasta water: This stuff is like liquid gold! Stirring about 1/2 cup of the reserved pasta cooking water into the sauce thins the consistency, while its excess starch helps the sauce cling to every noodle.
Serving Suggestions
Enjoy the mushroom and leek pasta for a comforting dinner on its own or with light and simple side dishes and fresh bread. I personally love it with these 15-Minute Garlic Green Beans, this Tangy Beet Salad, and this Shaved Fennel Salad. Including a basket of freshly baked vegan garlic bread or this 3-Ingredient Pesto Star Bread is also a good idea when you want to soak up the creamy goodness!
If you’re looking for more creamy vegan pasta recipes, you’ll also love this Vegan Penne alla Vodka, this Vegan Pumpkin Mac and Cheese Bake, and this Creamy Dill Pickle Pasta Salad!
How to Store Leftover Mushroom Pasta
If you have leftovers, let the pasta cool to room temperature before transferring it to an airtight container and storing it in the refrigerator for up to 3 days. Freezing is not recommended.
The leftover frizzled leeks are best stored in an airtight container at room temperature for up to 3 days.
Reheat the leftover mushroom pasta in a skillet with a splash of water. Heat over medium heat and toss intermittently until the pasta is warmed through and saucy again. Top with the reserved frizzled leeks and enjoy.
Substitutions and Variations
- Nut-Free Option: Replace the cashew cream with 1/2 cup of canned coconut cream or vegan cream cheese.
- Gluten-Free Option: Use your favorite gluten-free pasta (long or short) to make this recipe gluten-free.
- Wine Substitute: Keep this dish alcohol-free by omitting the wine and adding 2 teaspoons of white wine or red wine vinegar, along with 1/4 cup of water or stock to the sauce.
- Add Extra Vegetables: Sneak sautéed or roasted cauliflower florets, celery, or carrots into this dish if you’re craving more veggies.
- Vegan Protein Options: Serve the creamy pasta with sautéed soy curls or crispy tofu to make it extra filling.
Recipe FAQs
First, cut off the bottom inch or so of the white part, then slice off the dried ends of the dark green part. Save these scraps for homemade vegetable broth. Next, slice the leek between the light green and dark green sections to form two cylinders. Cut each cylinder in half lengthwise, then either rinse them under running water or dunk the sliced half moons in a bowl of water.
Leeks have a mild onion flavor compared to red or white onions. They’re closer in comparison to green onions, being that they’re savory and slightly sweet.
It depends! If you love a meaty vibe in your pasta, use torn oyster mushrooms, chanterelle mushrooms, or sliced portobello mushrooms. If you’re convincing mushroom skeptics to love this vegan mushroom pasta, use sliced cremini or brown button mushrooms instead.
Enjoy! If you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I would also love it if you could leave a comment below with a recipe rating! Thank you for the support 😊
Mushroom Leek Pasta with Frizzled Leeks
Ingredients
For the Pasta:
- 1 large leek
- 1/2 cup cashews soaked* (see notes for subs)
- 3/4 cup water
- 8 ounces spaghetti gluten-free or regular
- Kosher salt to taste
- 2 tablespoons olive oil
- 1 tablespoons dairy-free butter or sub more oil
- 8 ounces cremini oyster, or chanterelle mushrooms, sliced or torn
- 3 cloves of garlic minced
- 1/2-1 teaspoon coarsely ground black pepper plus more to taste
- 1/2 cup dry white wine*
- 1 ounce vegan parmesan cheese finely grated
For the Frizzled Leek Greens: (Optional)
- 1-2 cups frying oil
Instructions
- Prep: Soak the cashews, if you haven’t already. Cut the bottom and dried ends off of the top of the leek, then cut it again between the light green and dark green sections to form two cylinders. Cut each cylinder in half lengthwise, then clean thoroughly under running water.
- Leek Whites/Light Greens: Thinly slice the lighter portion of the leek to create half circles. Set aside.
- Dark Greens: If you would like to make the frizzled leek topping, thinly slice the dark green portion of the leek into long, thin strips between 1-2” long. Transfer to a clean kitchen towel and pat them dry while the oil heats.
- Make the Frizzled Leeks (Optional): Line a small baking sheet with a paper towel and set aside. Fill a medium pot (I recommend a pot with high walls as the leeks will bubble) with 1” of cooking oil. Warm over medium heat until shimmering, or until the oil creates bubbles around a wooden chopstick when inserted (around 350F). Add half of the leek greens to the hot oil and fry for 3 to 5 minutes, stirring occasionally, until the leeks begin to turn golden. Use a slotted spoon to transfer the frizzled leeks to the baking tray and sprinkle with salt. Repeat with the remaining half of the leek greens and set aside.
- Make the Cashew Cream: Blend the cashews and water together in a high speed blender until smooth, about 45 to 60 seconds. Set aside.
- Cook the Pasta: Season a large pot of water with 1 tablespoon of kosher salt and bring to a boil over high heat. Once boiling, add the pasta and cook until al dente. Set aside 1/2 cup (120 ml) of pasta water (you may not need this, but it will help thin the sauce later). Drain the pasta, but do not rinse
- Sauté the Mushrooms: In the meantime, melt the oil and butter in a sauté pan over medium-high heat. Add the sliced leeks and sauté for 3-5 minutes, then add the chopped mushrooms and sauté for an additional 3 to 5 minutes. Add the garlic and black pepper to the pan and cook for an additional 1 to 2 minutes, until fragrant and translucent.
- Deglaze: Add the white wine to the pan and mix well, scraping any browned bits off of the bottom of the pan. Sauté for 2 to 3 minutes, then add the blended cashew cream to the pot and bring to a simmer.
- Add the Pasta: Reduce the heat to low, then add in the pasta and the grated parmesan. Stir well, until the dairy-free cheese has melted. If your sauce is too thick, add more pasta water in 2 tablespoon increments to thin it out.
- Serve: Transfer the pasta to serving plates, and top with crispy frizzled leeks and extra black pepper, or as desired. Serve warm; this recipe is best served fresh, but leftovers will keep in the fridge for up to 3 days and are best reheated on the stovetop with a splash of water. Store frizzled leeks in an airtight container at room temperature for up to 3 days.
Recipe Notes
- Cashews: I like to cover my cashews with boiling water and soak for about 30 minutes, but you can also cover them with cold water and store in the fridge overnight.
- Cashew Substitutes: You can replace the cashew cream with 1/2 cup of coconut cream or vegan cream cheese. Additionally, reserve 1 1/2 cups of the pasta water from step XX; start by adding 3/4 cup of pasta water along with the cream in step XX, adding more as necessary.
- Wine: I used a Pinot Grigio for this recipe, but any dry white wine will work. You can double-check that your wine is vegan on barnivore.com.
- Wine Substitute: Omit the wine and add 2 teaspoons of white wine or red wine vinegar, along with 1/4 cup of water or stock to deglaze the pan.
- Gluten-Free: Use your favorite gluten-free pasta to make this recipe gluten-free.
This was so umami, earthy and satisfying! I used chickpea spaghetti. Delicious!
Thank you so much for the review, Susan! I’m glad you enjoyed the recipe