Creamy Leek & Mushroom Pasta with Peas - Vegan Recipe Club

Ingredients

• 60ml/4tbsp olive oil
• 3 leeks, sliced into rounds (or ready-prepped leeks)
• 2 garlic cloves, chopped (or 1 tsp garlic paste)
• 225g/8oz/3 cups chestnut or portobella mushrooms – or any type you like – sliced
• 110g/4 oz frozen peas, lightly steamed or microwaved
• 1tsp dried oregano
• ½ tsp chilli flakes
• 1/8 tsp nutmeg or allspice
• 375g/13oz/3 cups pasta of choice – noodles or spirali are good. Use rice or other g/f pasta/noodles for a gluten-free option
• 75ml/5 tbsp vegan cream cheese, eg Sainsbury’s, Sheese, Tesco or Tofutti
• 30ml/2 tbsp chopped fresh tarragon or parsley, to garnish
• Salt and lots of freshly ground black pepper
• Serving options These also provide extra protein and other nutrients
• Lentil & tomato salad with walnuts and vinaigrette – use whole lentils, eg green, brown or puy, and rinse and drain well first
• Fresh soya beans (edamame) or baby broad beans, steamed until tender and served with a hint of garlic, lime juice and salt