Creamy mushroom fettuccine

Ingredients

For 6 servings.

Volume measures: 1 cup = 240 ml; 1 tbsp = 15 ml; 1 tsp = 5 ml. Use gram quantities where provided.

• 340 g egg-free fettuccine
• 560 g mixed mushrooms
• 2 large leeks
• 6 garlic cloves
• 3–4 tbsp olive oil
• 1 tbsp fresh thyme
• 360 ml vegan vegetable stock
• 2 tbsp soy sauce
• 30 g plain flour
• 120 ml vegan white wine
• 400 ml coconut milk
• 2 tbsp tahini
• 2 tbsp nutritional yeast
• 1 tsp paprika
• ½ tsp Dijon mustard
• ¼ cup chopped dill or parsley
• Salt and black pepper to taste

Step-by-step method

1. Wash the leeks thoroughly and slice them into half-moons. Clean and slice the mushrooms; chop the garlic.
2. Sauté half the mushrooms and leeks in half the oil for 8–10 minutes. Add half the garlic and thyme, season, and cook for another 2–4 minutes. Set aside and repeat with the remainder.
3. Whisk the stock, soy sauce and flour until smooth. Pour the wine into the pan and reduce for 3 minutes, scraping up the browned bits.
4. Add the stock mixture, coconut milk, tahini, nutritional yeast and paprika. Simmer gently for about 10 minutes, stirring, until thickened.
5. Meanwhile, cook the pasta in salted water according to the packet. Drain, saving a little cooking water.
6. Fold the mustard, pasta and herbs into the sauce. Loosen with reserved water if necessary. Serve with the reserved mushrooms on top.