Creamy Leek & Pasta Sauce

When you are looking for comfort food as the temperatures drop, this sauce served with pasta is a beautiful hug in a bowl. It lifts you and puts a smile on your face. Mushrooms are so good for you. Mushrooms are low in calories and fat, and by exposing your humble mushrooms to sunlight you can boost their levels of vitamin D. So don’t hide them away when you get them home, stick them on the window sill or something similar.

This dish does not contain much protein. So I find ways to add that. I do this by serving it with some stir-fried smoked tofu. I also sprinkle nuts and seeds over the top. Alternatively, I like to serve it with quinoa pasta that has a higher protein content.

The whole dish is

• Rich
• Tangy
• Creamy
• Delicious
• Comforting

This creamy pasta sauce is quick and ready to serve in under 30 minutes. It is loaded with earthy, healthy mushrooms and soft buttery leeks.

The recipe is budget friendly which matters so much this year. It is both vegan and gluten-free, you could also serve this to any non-vegans and trust me they would not be able to tell.

Ingredients needed

Mushrooms

Ideally a mixture of mushrooms such as shitake, chanterelles and chestnut mushrooms are preferable. I have made this sauce with just chestnut mushrooms and it was equally delicious for an evening meal. Use whatever you can find or what your budget allows

Do not wash your mushrooms, just wipe them with kitchen paper or a soft brush.

Leeks

Choose leeks that are firm with good colour. Because leeks are grown in sandy soil, they often contain some in the layers so they do need to be washed. Cut off a small slice on the root end and then slice down the middle and rinse under a cold running tap. I have used leeks instead of onions as they are milder in flavour. You could if you wish substitute them for shallots or a medium size brown onion.

Dijon Mustard

This beautiful French mustard is a must-have ingredient in my larder. I use it in a lot of savoury dishes and in my cheese scones too. In a creamy sauce, it adds a tang that cuts through the richness of the sauce. It adds a gorgeous umami flavour to Bechamel sauce, very much like miso.

Dried Mushrooms

I have put this down as optional but to me having dried mushrooms like shitake or porcini is like having a perfect weapon in your arsenal. They do not have to be the most expensive. They just add an enormous boost of intensified mushroom flavour. If you do not use this, use a good vegetable stock.

Dairy- free Single Cream

There are so many good dairy-free creams around now, including some that are also gluten-free. You could also boost your protein intake by making a quick cashew cream.

You do this by soaking 150 g of unsalted cashews in boiling water for 10-15 minutes. Rinse them well and then add to a high-speed blender along with 300 ml of cold water and blitz. If you want your cream to be a little thicker, then add a little less water.

Nutmeg

The spice nutmeg, like mushrooms, provides such an honest earthy flavour. It is a slightly woody, warm and nutty-flavoured spice. This works so wonderfully in mushroom recipes. You can use it either in its ground form or freshly grated.

Can I freeze this sauce?

Yes you can freeze it. Make sure it is completely cool and pour into airtight freezer bags or containers. When you defrost your sauce, do it slowly at room temperature.

How long does the sauce keep in the fridge?

Ideally this sauce will keep for up to 3 days in the fridge

Creamy Mushroom & Leek Pasta Sauce

A delicious creamy sauce loaded with mushrooms and leeks. Served with your favourite pasta to give you that hug in a bowl.

Recipe

Instructions

1. In a wide, deep pan, add the summer and on medium heat let it melt. Once it is bubbling and hot, add the thinly sliced leeks. Cook on a medium heat for around 10 minutes until they are buttery soft and slightly opaque. Remove with a slotted spoon onto a plate and put to one side.
2. While they are cooking, add 180 ml of boiling water to your dried mushrooms or your stock cube if you are not using them and let that steep.
3. Add the sliced mushrooms and garlic to the pan with salt and black pepper, and on a high heat but not full heat, cook the mushrooms until they release their water. Turn down the heat and cook for another few minutes.
4. Put the cooked leeks back into the pan, add your Dijon mustard and stir through. Next, add the flour and stir in and cook on low heat until the flour is cooked out.
5. Make sure the pan is on a medium heat and add the dried mushroom or veggie stock and stir as it begins to thicken, then add the dairy-free single cream and mix it in, turn the heat to low and add the chopped up dill or thyme and the freshly grated or ground nutmeg. Save a few sprigs of herbs to sprinkle on top. Gently simmer for 10 minutes, do not boil. Squeeze in a little lemon juice to lighten the sauce and stir.
6. Taste and adjust the seasoning you need to. If you are serving this whole sauce straight away, place a pan of salted water on to boil while the sauce is simmering. Once boiling add the amount of pasta you need and cook as packet instructions tells you. Drain the pasta and add the sauce to the pasta pot and stir through. Plate