Best 3 Vegan Creamy Leek Pasta Recipes
Indulge in a symphony of flavors with our delectable Vegan Creamy Leek Pasta, a symphony of textures and tastes that will tantalize your palate. This delightful dish is not only a visual masterpiece but also a culinary experience that will leave you craving more. Dive into a world of creamy, rich, and flavorful vegan leek pasta, where every ingredient harmonizes to create a symphony of textures and flavors. With this comprehensive guide, you'll discover the secrets to crafting the perfect vegan creamy leek pasta, from selecting the freshest leeks to mastering the art of creating a velvety smooth sauce. Along the way, you'll also find a collection of inspiring recipe variations, each offering a unique twist on this classic dish. Whether you prefer a simple yet elegant pasta or a more elaborate creation adorned with roasted vegetables or tangy sundried tomatoes, this article has something for every palate. So embark on a culinary adventure and let the flavors of vegan creamy leek pasta dance on your tongue.
Here are our top 3 tried and tested recipes!
CREAMY VEGAN MUSHROOM AND LEEK TAGLIATELLE (GF)
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.
Provided by The Pesky Vegan
Categories Main Course Pasta
Time 20m
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 588 kcal, Carbohydrate 86 g, Protein 24 g, Fat 16 g, SaturatedFat 4 g, Sodium 23 mg, Fiber 12 g, Sugar 10 g, ServingSize 1 serving
CREAMY VEGAN LEEK AND MUSHROOM PASTA
This creamy vegan leek and mushroom pasta is a quick and easy recipe you can prepare when you are time poor or just want a quick midweek dinner! No-fuss and super delicious.
Provided by Maša Ofei
Time 20m
Yield 4
Number Of Ingredients 5
Steps:
- Cook the pasta as per packet instructions. Once cooked, drain and set aside.
- In a large skillet on medium-high heat, add the oil and leek, sauteeing until the leek begins to soften - around 5 minutes.
- Add in the mushrooms and cook for a further 5 minutes, stirring occasionally.
- Add the sauce to the leek and mushrooms and stir well.
- Simmer on low heat for about 4-5 minutes until the sauce thickens.*
- Add in the cooked pasta and stir well to combine the pasta and sauce. Adjust seasoning if necessary.
- Serve straight away.
CREAMY ONE-POT MUSHROOM AND LEEK PASTA
This deeply satisfying pasta, brimming with rich umami, is made in just one pot, an approach that bolsters its flavors. Once the leek and mushrooms are caramelized and sticking to the pot, they're deglazed to lift all the extra depth from the bottom of the pan. (Use any liquid for deglazing, whether water, wine, stock, vinegar or tomato juice.) This recipe leaves the choice of mushrooms up to you: Cremini and shiitake are a good combination, but you could even use rehydrated porcinis. If you are craving greens to cut through the richness, stir a few handfuls of baby spinach into the pasta just before you turn off the heat.
Provided by Hetty McKinnon
Categories dinner, one pot, pastas, vegetables, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Heat a wide, deep 12-inch skillet or Dutch oven over medium-high. When hot, add the olive oil and leeks, reduce heat to medium and cook, stirring constantly, until softened and lightly golden, 5 minutes.
- Stir in the garlic and mushrooms. Cook, undisturbed, for 2 minutes, then stir and cook, undisturbed, until the mushrooms start to caramelize and stick to the bottom of the pan, another 2 to 3 minutes. (This allows the water from the mushrooms to evaporate, encouraging caramelization.) Add the juice of one lemon half to deglaze the pan and stir to combine.
- Add the pasta and stock; stir well. Cover with lid and cook on medium heat. Begin tasting pasta 10 minutes after you add it. (All pasta shapes and brands will have different cooking times. You want the pasta to be just tender.)
- Once the pasta is cooked, turn off the heat and add the butter and parsley. Squeeze in the juice from the remaining lemon half and stir until butter is melted and dispersed. Season with salt and pepper.
- To serve, top with ricotta, red-pepper flakes (to taste) and more chopped parsley.
Tips:
- Use high-quality ingredients: This will make a big difference in the flavor of your dish.
- Don't overcook the leeks: They should be tender but still have a bit of a bite.
- Use a good quality vegan cream: This will help to make the sauce rich and creamy.
- Add some fresh herbs to the dish: This will brighten up the flavors.
- Serve the pasta immediately: This is when it will be at its best.
Conclusion:
This vegan creamy leek pasta is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is packed with flavor and is sure to please everyone at the table. So next time you are looking for a vegan pasta dish to try, give this one a go. You won't be disappointed!
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