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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: 






Minimal ingredients 

Perf for any season!

Veggie packed!

Flavor packed!

Can be made in 1 pot























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Vegan Mushroom Leek Pasta

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  • Author: Eat Drink Shrink
  • Total Time: 15 minutes
  • Yield: 2 servings 1x


  • 2 cups sliced bella mushrooms, small package
  • 2 leeks thinly sliced, white/light green parts only
  • 3/4 cup vegetable broth
  • 1/2 box cooked pasta
  • 1 tbs olive oil
  • 1 tbsp vegan butter
  • 3 garlic cloves, minced
  • 3/4 cup coconut milk (thicker portion has more flavor)
  • 1 lemon
  • 2 tbsp tarragon
  • Salt/pepper to taste



  1. Heat a wide, deep 12-inch skillet or Dutch oven over medium-high. When hot, add the olive oil, butter, and leeks, reduce heat to medium and cook, stirring constantly, until softened and lightly golden, 5 minutes.
  2. 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.
  3. Add the broth and bring to a boil. Reduce to a simmer and add the coconut milk, cook for 2 minutes.
  4. Turn off the burner and add the cooked pasta, tossing and coating. Garnish with juice from the other half of lemon, tarragon, and season with salt and pepper.


To make this a 1 pot dish, add an entire box of dry pasta and 4 cups of broth after step 2. 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.) Then follow with adding the coconut milk etc.

  • Prep Time: 15 minutes
  • Category: Pasta
  • Cuisine: Lunch/Dinner


  • Serving Size: 1





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