Unbelievably creamy vegan, dairy-free, gluten-free leek and oyster mushroom pasta. Simple to make, rich in flavour, and so good you’ll find yourself coming back to it again and again 🥣
Ingredients
Oyster mushrooms
2 Leeks
Oil
Salt
3 cloves garlic
150g Sunflower seeds
1.5 tbsp miso paste
Lemon juice
2 tbsp nutritional yeast
80 - 100 mL water
Pasta
Preparation
Step 1
Heat the oven to 200. Roughly chop the leeks and mushrooms. Cover the mushrooms with oil and salt and roast for 15 minutes or until crispy.
Step 2
Soak the sunflower seeds in boiling water and set aside. Caramelize the leeks in the oil with a pinch of salt.
Step 3
Blend the sunflower seeds, garlic, miso paste, lemon juice, water and nutritional yeast into a creamy sauce (add more water if needed).
Step 4
Add the cooked pasta to the leeks, including some pasta water. Toss in the mushrooms and stir in the sauce. Cook for 5 minutes on a low heat until everything is incorporated). Serve hot.