This hearty pasta dish is delicious and full of nutrients. Super simple to make and perfect for a nice dinner at home or for weekly meal prep. Personally, I love to caramelize some extra mushrooms and leeks to add on top of each bowl at the end, it adds that extra crunch and flavor that every pasta dish needs. However, just make sure to clean the leeks thoroughly before cutting. Since they have so many layers, it is super easy for dirt to get stuck in between and continue into the pan. I usually cut them in half and face them up in the strainer in the sink. After the initial rinse, I like to go in and wash between each layer just to make sure that all the dirt is out.
Ingredients:
1 small onion, diced
4 cloves garlic, minced
1 zucchini, diced small
1 leek, diced small
20 ounces shiitake mushrooms, thinly sliced & diced
1 can coconut milk
1 ½ cup vegetable broth
½ teaspoon dijon mustard
2 teaspoons vegan Worcestershire sauce
2 tablespoons nutritional yeast
1 teaspoon paprika
1 tablespoon thyme
1 teaspoon Gourmet Collection Pasta Herb Spice Blend
2 teaspoons fresh parsley, minced
2 cups pasta of choice
Salt, to taste
Black pepper, to taste
Bring a large pan to medium heat and saute the onions for 3-5 minutes, add in the garlic and cook for 2-3 more minutes until everything is tender.
In a large pot bring water to a boil for the pasta and cook as instructed on the package. Keep some of the pasta water (about 1/2 cup) and set aside for later.
Add mushrooms to the pan and cook until they begin to soften- about 5-10 minutes. Then add in leeks and zucchini and cook until tender.
Once done, take ¼ of the vegetable mixture and put it in a blender with 1 cup of vegetable broth, and blend until smooth. Once a creamy sauce texture, add back into the pan with remaining vegetables.
Add in the rest of the vegetable broth, dijon mustard, nutritional yeast, paprika, Worcestershire sauce, pasta herb blend, and thyme to the pan. Bring to a light boil and let simmer for 10 minutes.
Add coconut milk and season with salt & pepper. Let simmer for 5-10 minutes. Stir in pasta and parsley and reserved pasta water if you find the sauce too thick. Serve warm or cool to store for later.
Most importantly, enjoy! If you try this recipe, tag me @samanthasplate_ on Instagram! 🤍
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