Cream cheese, leek and mushroom fettucine
Today we are making a creamy veggie loaded pasta dish with vegan philadelphia, leeks and mushrooms. This might not be a traditional Italian recipe and certainly not approved by my dad but it is delicious! It comes together in 15 minutes to the perfect quick weeknight dinner. For some extra protein you could add some (mashed) beans to the mix or your favorite mock meat.
Recipe
Serves 4 people
Ingredients
400-500 gr of fettucine pasta
300 gr of mushrooms of choice, sliced
2-3 leeks, washed and sliced into rounds
145 gr of vegan philadelphia cream cheese
200 ml of mushroom stock, make your own by steeping dried porcini mushrooms in veggie stock
vegan butter, a lot
2 tbs of olive oil
2 large garlic cloves, minced
a large handful of fresh flat leaf parsley, minced
salt and pepper to taste
Instructions
bring some salted water to a boil for the pasta and cook al dente.
Heat the olive oil and 1 tablespoon of butter in a frying pan.
Add the mushrooms and fry until crispy and golden.
Season with salt and pepper, add the garlic and parsley and fry for another 30 seconds.
Remove from the pan, in the same pan add 2 more tablespoons of butter.
Once melted and hot add the sliced leeks.
Fry until the leeks are soft. Season with salt and pepper, set aside.
In again the same pan, add the cream cheese and stock.
Leave to melt over low heat until combined.
Add the cooked pasta, mushrooms and leeks.
Toss to evenly coat the each pasta strand and leave on the heat until the sauce thickens up.
Serve with some more fresh parsley on top and black pepper.
Buon appetito!
SHARING IS CARING!
Did you make this? Tag me @lunatrapani on instagram. Love to see your creations.
