Cozy, comforting vegan mushroom pasta (with leeks) in around 25 minutes – perfect for a hearty yet healthy lunch or dinner. This pasta recipe is dairy-free, plant-based, and can be made gluten-free, too!
25-Minute Vegan Leek and Mushroom Pasta
Mushroom is a star of comfort food and vegan recipes, thanks to their meaty texture and earthy, savory, umami-rich flavor. Add them to soups, stews, risotto, and any quick, cozy, and comforting pasta dishes like this 25-minute vegan mushroom pasta.
I’ve already shared a creamy mushroom sauce, my favorite vegan mushroom stroganoff, and several other healthy mushroom recipes. However, this garlic mushroom pasta is not only quicker and simpler to prepare, but you can enjoy it with or without cream (for a light and healthy or rich and hearty mushroom pasta sauce). Best of all, though, is the addition of leek with its subtle sweetness and mild onion-like flavor.
The resulting leek and mushroom pasta is savory, earthy, slightly sweet, and packed with umami flavor. It’s also a good source of plant-based protein, extremely pantry friendly, and meal preps well.
If you have mushrooms to spare, you might also enjoy my vegan mushroom recipes for mushroom bourguignon, mushroom baked ziti, or a simple mushroom pasta bake!
While the ingredient list may look daunting, this healthy leek and mushroom pasta recipe requires just simple ingredients, most of which are likely already in your pantry!
- Mushrooms: I used white button mushrooms, but cremini mushrooms or chestnut mushrooms will also work. You can also experiment with more robust mushroom varieties (i.e., shiitake, oyster, portobello, enoki, etc.) for different depths of umami flavor.
- Leek: Use one large stalk of leek. If you’re unable to find leek, a regular yellow or white onion (finely diced) will work in its place, but the flavor will differ.
- Garlic cloves: Or use garlic powder in a pinch.
- Tamari: Or coconut aminos (or soy sauce if you aren’t gluten-free).
- Vegetable broth OR vegan white wine: Wine will add more depth and richness, but can be substituted with broth (regular or reduced-sodium) if preferred (or use mostly broth with a splash of white wine to deglaze the pan beforehand).
- Vegan cream: (Optional) If you want a creamy vegan mushroom pasta sauce, use dairy-free cream like cashew cream, oat cream, or full-fat canned coconut milk.
- Seasonings: All you need to season this healthy mushroom pasta recipe is salt, black pepper, and red pepper flakes (adjust the amount to taste or omit).
- Lemon juice: Will help brighten the healthy mushroom pasta recipe. You can even add some lemon zest if preferred.
- Fresh tarragon: Perfect for garnishing the mushroom and leek pasta. Other fresh herbs like parsley, thyme, or chives will work too.
- Olive oil: Or another neutral cooking oil like avocado oil.
- Vegan Parmesan: Use vegan Parmesan or nutritional yeast, to garnish the garlic mushroom pasta.
- Pasta: Whichever you’d like, I used Pappardelle. Regular, whole wheat, gluten-free pasta, etc. Gnocchi/ polenta also pair well with this recipe.
There are several simple ingredients you could add to the garlic mushroom pasta, both to add depth of flavor and extra nutrients.
- Vegan butter: Add a small amount to the leek and mushroom pasta before serving it for a richer flavor and silkier mouthfeel. You could also substitute the oil for vegan butter if preferred.
- Nutmeg: A tiny dash of nutmeg will add a subtle yet impressive depth to the lemon mushroom pasta.
- Dijon mustard: Just a tiny amount of mustard adds excellent depth to the recipe.
- Spinach: Stir spinach into the dish at the same time as the pasta, allowing the residual heat to wilt it.
- More veggies: Boost the nutritional value of this vegan mushroom pasta dish further by stirring in extra veggies, like peas, sweetcorn, sautéed zucchini, or cooked broccoli florets. Roasted cherry tomatoes would also taste amazing over this pasta with mushrooms and leeks.
- Pine Nuts: Toasted pine nuts are a buttery and delicious garnish.
You could also add more proteins like vegan sausage, marinated tofu, white beans, etc.
For the full ingredients list, measurements, complete recipe method, and nutritional information, read the recipe card below.
How to Make Vegan Mushroom Pasta with Leeks?
Follow four simple, low-fuss steps to prepare this healthy mushroom pasta recipe.
- First, cook the pasta in salted water according to the package instructions, reserving ¼ cup of the pasta water when draining it.
- Meanwhile, slice the mushrooms and leek. Then heat the olive oil in a large skillet over medium heat and add both ingredients, stirring well. Cook for 8-10 minutes, stirring occasionally. Then add the garlic and cook for a further 1-2 minutes.
To chop the leek, remove the root end and the tough dark green steams (which you can use to make veg stock), leaving just the lighter green and white parts to slice thinly (in rounds or cut in half lengthwise first then cut into half-moons).
- Next, add the seasonings, tamari, reserved pasta water, and wine (or vegetable broth), and stir well. If you want a creamy mushroom sauce, add the plant-based cream now too.
- Finally, add the cooked pasta and toss it to combine. Serve the leek and mushroom pasta drizzled with lemon juice and sprinkle it with vegan Parmesan cheese—enjoy!
How to Store?
Store: Store it in airtight containers, in the refrigerator for 4-5 days. You can also freeze the mushroom and leek mixture (without the pasta).
Reheat: You can reheat the dish in a saucepan or microwave until warm. You will probably need an extra splash of veg broth, water, or vegan cream to bring it back to the correct consistency.
What To Serve With Vegan Mushroom Pasta?
Enjoy this comforting vegan mushroom pasta in a big bowl as a complete meal, or serve it alongside one (or more) of the following side dishes.
- Garlic bread (or garlic naan)
- A simple side salad
- More veggies like roasted, grilled, or sautéed broccoli, asparagus, cauliflower, etc.
A glass of wine would also pair very well with this comforting mushroom pasta dish.
Recipe Notes and Tips
- Clean the leek well: Dirt likes to hide between the layers, so give the sliced leeks a good rinse, agitating them as you do.
- Adjust the creaminess: Simply by adjusting the amount of vegan cream you add to the garlic mushroom pasta, you can enjoy a light or hearty meal.
- Allow the mushrooms to brown: For the most developed flavor, let the mushrooms release their excess liquid and start to brown before moving to the following recipe step.
More Vegan Pasta Recipes
- Creamy lemon pasta
- Healthy hidden veggie pasta sauce
- One-pot veggie pasta
- Green spinach pasta sauce
- Garlic butter pasta
- Baked gnocchi with tomato sauce
- Roasted red pepper pasta
- Garlic noodles (pasta Aglio e olio)
Or browse through my list of 27 vegan pasta recipes you’ll love!
If you try this easy vegan mushroom pasta recipe, I’d love a comment and ★★★★★ recipe rating below. Also, please don’t forget to tag me in re-creations on Instagram or Facebook with @elavegan and #elavegan—I love seeing them.
Vegan Leek and Mushroom Pasta
- 8 oz (227 g) pasta of choice (reserve 1/4 cup of the pasta water)
- 1 1/2 Tbsp olive oil
- 1 large stalk (130 g) leek chopped
- 8 oz (227 g) white button mushrooms sliced
- 3-4 garlic cloves minced
- Salt, black pepper, and chili flakes to taste
- 2 1/2 Tbsp chopped fresh tarragon or parsley
- 1/4 cup (60 ml) dry white wine or vegetable broth
- 1 tsp tamari or coconut aminos
- Dairy-free cream to taste (optional for a creamy sauce)
- Fresh lemon juice
- Vegan Parmesan cheese to sprinkle
- You can watch the short video in the post for visual instructions.Cook your favorite pasta (I used Pappardelle) in salted boiling water according to its package directions. Reserve 1/4 cup of the pasta water before draining.
- Meanwhile, heat the olive oil in a large skillet over medium heat. Add the leeks and mushrooms, and cook for about 8-10 minutes, stirring occasionally. Add the garlic and cook for a further 1-2 minutes.
- Stir in salt, black pepper, chili flakes (if using), and fresh tarragon (or parsley). Also, pour in the wine (or vegetable broth), tamari, and reserved pasta water. You can also add some dairy-free cream if you prefer a creamy mushroom sauce.
- Then add the cooked pasta and toss to combine. Serve in bowls, drizzle with fresh lemon juice and sprinkle with vegan Parmesan cheese. Enjoy!
- Allow the mushrooms to brown: For the most developed flavor, let the mushrooms release their excess liquid and start to brown before moving to the next recipe step.
Nutrition information is an estimate and has been calculated automatically
Made this last night with a little vegan bechamel sauce added. Sooooo wonderful. My husband asked if we could incorporate this dish into our “rotation” Thanks for sharing your gifts with us!
That’s so good to hear, Kerry! Thanks for your amazing feedback. 🙂
This sounds delicious! Could I add some chickpeas or lentils for protein? Thanks!
Of course, that’s totally fine. 🙂
Enjoyed this recipe very much. Thank you for all you do for us.
Awesome! Happy you liked it, Gerry. Thanks for your kind comment. 🙂
Made this tonight–was absolutely fantastic! My son said this one was “for the books” which was in reference to the family recipe book we compile of our favorites only. Absolutely delicious! Thank you so much. We made your strawberry Gelato with frozen raspberries swirled throughout . Looking forward to trying it tomorrow. 🙂
That’s wonderful, Anastasia. I am so glad you and your son liked it. Thanks so much for your great feedback. 🙂