Creamy Leek and Mushroom Tagliatelle
I used this recipe loads when I was at Uni. Particularly as I wwent to Aberystwyth which had several really good health food shops to find good dairy free cream cheese. I use Tofutti as it has the best taste however these days there are several really good options in supermarkets.
Dairy free, egg free, nut free, optional- gluten free (choose gluten free pasta if allergic)
2 tbsp Olive oil
3 leeks sliced into rounds
2 garlic cloves
8oz chesnut mushrooms
1 tsp oregano
1/2 tsp chilli flakes
5 tbsp vegan cream cheese
2 tbsp chopped fresh parsley
salt and pepper
1. Heat the oil and saute the leeks and garlic until soft. Add mushrooms, oregano, and chilli and cook for 5 minutes.
2. Cook the pasta and drain, reserving about 4 tbsp of the cooking liquid.
3. Stir the reserved liquid into the mushroom mixture and add the cream cheese> Season to taste. Add Parsely and serve.