Ingredients
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12 oz pasta of choice (penne or fettuccine; gluten-free if desired) pasta12 oz pasta of choice (penne or fettuccine; gluten-free if desired)
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2 large leeks (white and light green parts only), halved and sliced leeks2 large leeks (white and light green parts only), halved and sliced
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2 cups cremini mushrooms, sliced cremini mushrooms2 cups cremini mushrooms, sliced
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3 cloves garlic, minced garlic3 cloves garlic, minced
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1 cup raw cashews (soaked if not using high-speed blender) raw cashews1 cup raw cashews (soaked if not using high-speed blender)
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1 cup unsweetened plant milk (almond, oat, or soy) unsweetened plant milk1 cup unsweetened plant milk (almond, oat, or soy)
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1/2 cup dry white wine (vegan-friendly) dry white wine1/2 cup dry white wine (vegan-friendly)
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2 tbsp nutritional yeast nutritional yeast2 tbsp nutritional yeast
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2 tbsp fresh tarragon, chopped (plus extra for garnish) fresh tarragon2 tbsp fresh tarragon, chopped (plus extra for garnish)
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1 tbsp fresh lemon juice lemon juice1 tbsp fresh lemon juice
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1 tbsp olive oil (optional, can sub broth for oil-free) olive oil1 tbsp olive oil (optional, can sub broth for oil-free)
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Salt and freshly ground black pepper, to taste black pepperSalt and freshly ground black pepper, to taste
Directions
Prepare the pasta and creamy sauce simultaneously to save time. Sauté the leeks and mushrooms until deeply aromatic, then deglaze with white wine for French flair. The silken cashew cream sauce, enriched with tarragon and lemon, brings it all together for a sophisticated yet comforting vegan meal. For a nut-free version, substitute soaked sunflower seeds for cashews. For a gluten-free meal, choose gluten-free pasta. White wine can be omitted or replaced with more broth for an alcohol-free version.
Steps
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1
Done
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Bring a large pot of salted water to a boil and cook the pasta according to package instructions. Reserve 1/2 cup of pasta water before draining. |
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2
Done
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While pasta cooks, heat olive oil (or splash of broth) in a large skillet over medium heat. Add sliced leeks and sauté for 3-4 minutes until softened. |
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3
Done
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Add sliced mushrooms and a pinch of salt. Cook for 5-6 minutes, stirring occasionally, until mushrooms release their juices and begin to brown. |
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4
Done
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Stir in the garlic and cook for 1 minute until fragrant. |
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5
Done
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Pour in the white wine, scraping up any browned bits, and let simmer for 2-3 minutes to reduce slightly. |
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6
Done
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Meanwhile, blend soaked cashews, plant milk, nutritional yeast, lemon juice, Dijon mustard, lemon zest, and a big pinch of salt and pepper until very smooth. |
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7
Done
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Pour cashew cream into the skillet with leeks and mushrooms. Stir well and bring to a gentle simmer. Add chopped tarragon. |
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8
Done
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Add cooked pasta to the sauce and toss to coat. If sauce is too thick, add reserved pasta water as needed. |
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9
Done
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Taste and adjust seasoning with more salt, pepper, or lemon as desired. Garnish with extra tarragon and lemon zest. |
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10
Done
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Serve hot, optionally with a sprinkle of nutritional yeast or vegan parmesan. |
