Easy Creamy Vegan Mushroom Leek Pasta
Believe it or not, there was a time that I gravitated away from pasta. While those days are long gone, I’m all about the staple pasta dishes…
and this is one of them!
I actually didn’t explore the glory of leeks until I created this recipe a few years ago. However, I was always intrigued by their look and I found them so much fun to work with given their mild onion flavor profile.
The traditional version of this recipe calls for heavy cream, but I found that you can switch it up and simply opt for coconut milk without compromising the flavor of this dish. Based on its appearance this dish comes across as being on the underwhelming side. (truth) Looks are very deceiving though, as behind these drab colors of leeks and mushrooms is a dish that just won’t quit!
I love this recipe for countless reasons! It’s quick, easy, timeless, you can make in pot, involves around 10 ingredients, its perf as a side dish or main dish, you can pair with a protein, you can add white wine to boost the flavor, good for any season, is veggie packed, flavor packed, has notes of coconut, notes of lemon and is just such a staple!
If you’re searching for staple vegan pasta dishes, you have to try my recipe for vegan Creamy Mushroom Leek Pasta!
Why this recipe is great:
Quick
Easy
Minimal ingredients
Perf for any season!
Veggie packed!
Flavor packed!
Can be made in 1 pot
[tasty-recipe id=”57271″]
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