Creamy Mushroom, Leek & Spinach Tagliatelle
Super speedy vegan pasta dish with earthy leeks, garlicky chestnut mushrooms, fresh spinach, white wine, dairy-free cheese and finished with a crack of black pepper
Ingredients
- 2 Leeks
- 1 Bunch of Fresh Spinach
- 2 Handfuls of Chestnut Mushrooms
- 1 Tbsp Olive Oil
- 4 Garlic Cloves
- 4 Tsp Herbs de Provence (or Italian Mixed Herbs)
- 2 Tsp Fennel Seeds
- Black Pepper
- Sea Salt
- ½ Bottle of Vegan White Wine
- 1 Vegetable Stock Cube
- 1 Small Pot of Herby Cashew Spread (or Vegan Soft Cheese)
- 180g of Wholewheat Tagliatelle
Method
- Wash and slice the leeks, adding to a large pan on a low heat with a drizzle of olive oil to cook for a few minutes until soft
- Peel and crush the garlic, halve the chestnut mushrooms, grind the fennel seeds in a pestle and mortar to add to the softened leeks along with the dried herbs and 25 turns of freshly milled black pepper
- Put the tagliatelle on to boil in another pan for 10 minutes
- Once the mushrooms have started to colour, slowly add the white wine and stock cube to deglaze the pan before stirring through the herby cashew spread and a little of the pasta water to make a glossy non-dairy cream sauce
- Finally wash and chop the fresh spinach, combining in the sauce until wilted with a generous pinch of sea salt
- Drain the tagliatelle and serve across 2 bowls with the garlicky mushroom and leek sauce on top finished with a crack of black pepper