Ah – this Creamy Mushroom and Leek Pasta 🥰. There is so much to tell about this dish… but where do I start? First off, it is an amazing bowl of comfort food, which literally comes together in under 30 minutes (I was tempted to call it “30 Minute Pasta”). I have made this dish countless times in the past, especially when pressed for time, and it always is a speedy, super easy, delicious meal.
Why am I adding leeks to this dish? Because someone (🙋🏼♀️) was constantly getting leeks in their farmer’s box and was simply at a loss as to what to do with them… and so I decided to become a bit creative and try a pasta dish. Why adding mushrooms into the mix? Because more veggies (albeit mushrooms are technically not a veggie…) have never hurt anyone and I like the combination in taste. Do not worry, there are also other ingredients included 😉.
Want to know the most difficult part of making this post? The photoshoot. It seriously gave me a real headache because pasta sauce, especially this sauce – albeit super delicious – simply does not look super appealing when being photographed. The solution? Adding loads of different textures and layers to the pictures. That way, it distracts the eye just a tiny bit from the messiness of the dish. Albeit to be real, who has ever eaten pasta because it looks pretty? It is meant to be a messy, delicious affair. I certainly do not sit in front of my dish and wonder: “Is it plated pretty enough?” 🤣.
Why is this Creamy Mushroom and Leek Pasta good for you?
Leeks
I have found that leeks are not something that is super liked in the kitchen. I, too, was unsure what to do with them in the beginning. But there is so much goodness in leeks that they should not be ignored. Leeks belong to the Allium family along with onions, garlic, and spring onions. They actually also look like a giant spring onion. Leeks are rich in manganese, copper, folate, iron, vitamin C, vitamin K1, and vitamin B6. They are also a great source of antioxidants. They contain polyphenols, in particular, a polyphenol called “kaempferol”. Kaempferol may protect against heart disease, as well as certain types of cancer.
They are also high in allicin. For those of you who do not know, allicin is a sulfur compound also found in garlic that provides anti-microbial, anti-inflammatory, and anti-cancerous benefits. Despite all of these amazing benefits, I have noticed that there is a big challenge to cleaning leeks. Why? Because farmers tend to fill the trenches with dirt whilst leeks grow, meaning that a lot of earth tends to be between the “leaves”. One of the easiest ways to get rid of this dirt is by cutting the leek finely and then drenching it in a large bowl of water. Gently rub the leeks against each other, the dirt will fall to the bottom of the bowl. You may want to discard the water and repeat it for a second time.
How can I adjust this Creamy Leek and Mushroom Pasta to my Dietary Requirements?
This recipe is vegetarian, gluten-free, and vegan. If you would like to make it paleo, simply swap the gluten-free pasta (which usually contains grains) with a paleo-approved pasta (such as spiralized courgette or sweet potatoes). Due to the cashews used in this dish, it is sadly, not nut-free.
Other Delicious Pasta (and Comfort Food) Recipes on the Blog
I surprised myself here… I definitely thought I had more pasta recipes on the blog!! But it appears not. There is, however, a whole load of comfort dishes and I will give you the round-up below
- Creamy Beetroot Pasta – one of my favorite sacues heading into fall. Super delicious, easy, and so yum!! Also an awesome one to make ahead of time…
- One of my go-to recipes and an absolute favorite of mine: My Vegetarian Spaghetti Carbonara (with a vegan bacon) – this one is so, so good. If you miss Spaghetti Carbonara as a vegetarian – give this one a try it is so delicious!
- An absolute favorite in our household – Kohlrabi Casserole with Tomatoes and Sage
- Not the pretties of pictures but ultimate “comfort” – Chinese Sweet and Sour (Sauce)
And there you have it for this week 🤗. I hope you enjoy this delicious addition to your rotation of comfort meals and/or quick and speedy lunches. Do let me know how you like the recipe – by either leaving me a comment below or rating the recipe. I love hearing what you think!!
Creamy Mushroom and Leek Pasta
Course: MainCuisine: Gluten-free pasta, comfort foodDifficulty: Easy4
servings15
minutes15
minutesThis Creamy Mushroom and Leek Pasta comes together in less than 30 minutes and is perfect comfort food whilst still being super nutritious!
Ingredients
- For the sauce
2 2 garlic cloves
1 1 leek
2 tsp 2 cooking oil of choice (e.g. olive oil or coconut oil)
250 gr. 250 mushrooms
30 gr. 30 sun-dried tomatoes
3/4 cup 3/4 (120 gr.) cashews
3/4 cup 3/4 water
Salt and pepper to taste
- For the pasta
300 gr. 300 gluten-free pasta of your choice
How to
- For the Pasta Sauce
- Add the sun-dried tomatoes to a bowl with boiling or really hot water in order to soak
- Peel the garlic and either use a garlic press or finely chop the garlic
- Finely cut the leek. Be sure to take off the upper trim. Place in a large bowl and cover with water. Slightly rub the leeks against each other in order to get rid of any dirt. Discard the water and potentially repeat should there still be a lot of dirt
- Add a large pan or skillet to the stove and add your cooking oil of choice. Let heat up to medium-high heat. Add the garlic and stir for ca. 2 -4 minutes until slightly browned. Now add the leek. Stir and cook for a few minutes before adding ca. 1/2 cup of water. This will allow for the leeks to continue to cook whilst at the same time falling a bit in on themselves
- Whilst the leeks are cooking, wash and de-stem the mushrooms. Thinly slice. When the water is almost reduced (you can also add a bit more if you feel the leeks have not fallen enough in on themselves), add the mushrooms and stir. The mushrooms will naturally release water (especially if you already decide to season with pepper and salt now), so continue to stir and let cook for ca. 10 minutes
- Whilst the mushrooms and leeks are cooking, drain the sun-dried tomatoes and roughly cut. Add to the pan and continue to stir
- In a blender, add the cashews and water (no need to soak prior) and blend on high until combined. Add to the pan and stir. Now reduce to low heat, stir and let everything heat through. If you notice your sauce becoming too thick, you can add a little bit of water at the time. Season with salt and pepper to your liking
- For the pasta
- Whilst you are making the sauce, bring a pot with water to a boil. Add the gluten-free pasta and cook to packing instructions
- When the sauce and pasta is done, combine and ENJOY!!
