This creamy mushroom leek pasta recipe in a vegan white wine cream sauce is good for you comfort food. A great recipe to keep in your weekly rotation and a favorite hearty meal to whip up last minute for unexpected guests or simply when a pasta craving hits.
If using a powerful blender such as a Vitamix, simply blend the cashew pieces with the water, onion powder and salt until smooth and creamy. (Otherwise make sure to soak the cashews in hot water for 20 minutes or boil for 10 minutes before blending). Refrigerate until needed.
1 cup raw cashew pieces, 1.25 cups water, 2 tsp onion powder, pinch sea salt
Cook the Leeks + Mushrooms
Preheat a large skillet over medium high heat with a light drizzle of olive oil. Add the cleaned leeks and a pinch of salt. Sautee until softened and they begin to caramelize around the edges, a good 15 to 20 minutes.
1 medium size leek
Stir in the mushrooms with a small pinch of salt and continue cooking until wilted and most of the moisture has evaporated. (At this point reserve some of the leek mushroom mixture for garnish if desired)
1 lb cremini mushrooms
Stir in thyme and sage and pour in the white wine. Bring to a simmer and cook until the wine is reduced by half.
1 Tbsp fresh thyme, 2 Tbsp fresh sage or tarragon, 1/2 cup dry white wine
Add the cashew cream and combine. Simmer for a couple of minutes until thickened. Add some of the reserved pasta cooking water (or veggie stock) to loosen up the sauce to your liking if desired. Adjust seasonings to taste with salt and pepper and stir in the fresh herbs reserving some for garnish.
1/2 cup reserved pasta cooking water (if needed), 1/3 cup fresh chives, dill or Italian parsley
Meanwhile Cook the Pasta
Bring a large pot of water to a rolling boil. Season generously with sea salt, the water should taste like the sea. Boil the pasta until al dente according to directions on the package. Reserve a cup of the pasta water and drain.
3/4 lb lumache rigate or orecchiette pasta
Combine 3/4 of the cooked pasta with the mushroom leek sauce. If you like the sauce to pasta ratio at this point enjoy otherwise add the rest of the pasta. Use a splash of the reserved pasta water to stretch out the sauce if needed. Adjust seasonings and serve with freshly cracked black pepper, crispy panko bread crumbs and extra fresh herbs.
1/2 cup crispy panko bread crumbs, 1 pinch red chili flakes
Crispy Bread Crumb Topping
Preheat the oil in a heavy bottom skillet over medium heat. Add the fresh thyme and let it sizzle for a minute or so. Stir in the bread crumbs and give them a good toss. Keeping a close eye on them allow to toast until golden brown to your liking, stirring often and taking care not to burn them. Remove from heat and season with a pinch of sea salt flakes. Serve sprinkled over the pasta or in a bowl on the side.
The Pasta - Use any short pasta with ridges that you love. I used Lumache but orecchiette, cavatappi, rigatoni and even gnocchi works here. Don't use too much pasta, it's best to add it little by little until the perfect sauce coverage is achieved.
Do you use the green part of the leeks? - Please do! The entire leek is edible and brimming with flavor. Only discard the little roots and any wilted leaves.
Make it Gluten-Free - The mushroom cream sauce is naturally gluten free, just make sure to choose a gluten free pasta for your dish and you are good to go.
Toppings - You want a crispy salty topping to balance the creaminess of the dish. I used the same herbed crispy panko I like to sprinkle over our vegan mac and cheese, It comes together in a couple of minutes and is guaranteed to elevate and creamy dish. I highly suggest you don't skip it.
Make Ahead - If preparing this in advance just make sure to store the main components separately. Don't toss the sauce with the pasta until ready to serve, at which point you can simply reheat and combine. Freezing is not recommended.