Creamy Vegan Mushroom and Leek Tagliatelle (GF)

Name: Creamy Vegan Mushroom and Leek Tagliatelle (GF)
Total time: 20 min
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; pepper; Small bunch fresh parsley, chopped

thepeskyvegan.com

This creamy vegan mushroom and leek tagliatelle is a quick, simple, and delicious pasta dish. Dairy-free and gluten-free, it's ready in under 20 minutes.

View full recipe on thepeskyvegan.com

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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
pepper
Small bunch fresh parsley, chopped