Creamy Vegan Mushroom and Leek Tagliatelle (GF) - The Pesky Vegan

Ingredients

• 150 g dried tagliatelle or other pasta ((use gluten-free if you want the dish to be GF))
• 1 tablespoon olive oil
• 1 medium leek, washed, trimmed, cut lengthways, and sliced
• 200 g mushrooms, sliced
• 3 cloves garlic, finely chopped
• 100 ml plant-based crème fraiche or cream ((see notes to make this 100% gluten-free))
• 2 tablespoons nutritional yeast
• 1 teaspoon dried tarragon
• Zest and juice of half a lemon
• 100 g frozen peas ((optional))
• Salt and pepper to taste
• Small bunch fresh parsley, chopped