Slice the mushrooms and leek. Heat the olive oil in a large skillet and add both ingredients, stirring well. Cook for 8-10 minutes. Add the garlic and cook for a further 1-2 minutes.
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!
This leek and mushroom pasta is savory, earthy, slightly sweet, and packed with umami flavor. The dish is pantry-friendly, and also great for meal prepping.