Linguine with Oyster Mushrooms and Leeks

I want to make a resolution to get more creative with my pasta over the next year. I actually eat pasta surprisingly little for a guy who loves to eat, say maybe once every 3-4 weeks, and even then I’m not overly creative with it. Pasta has become a rather lazy choice for me when, after a 10-hour work day, I don’t really want to cook anything. Bolognaise features all too often, as does pesto, and sometimes I just take a jar of tomato sauce from the cupboard if I’m feeling particularly nonchalant. It’s always the same pasta shapes too: spinach Trottole, with spaghetti sometimes for variety.

If you enjoy the recipes here, please show your support for this blog by clicking on the ads to help keep the free content coming!

So here begin my efforts to break out of my self-imposed pasta prison with an impulse purchase of Linguine from the supermarket shelf, together with some fresh oyster mushrooms and a subtle yet elegant pairing with leek. This is not a dish of intense flavours, rather of delicate infusion. The cream is rich, of course, but vegan cream is rather less so that its dairy counterpart and so does not overpower the other, more gentle tastes. 

I use vine-ripened tomatoes, bought at my local store, and I hope you will too. Salad tomatoes bought at the supermarket taste of nothing and will not enhance your meal in any way. They are hard, never ripe and will grow mould long before they develop and real flavour.

Oyster mushrooms tear easily by hand into attractive strips, but you can slice them if you’d prefer. Do remember to wash the leek after you have sliced it. Grit gets in all the layers, especially when you get closer to the leaves, so spend a moment or two separating them and running them under water.

Linguine with Oyster Mushrooms and Leeks

Prep time: 10 minutes. Cooking time: about 25 minutes

Serves 2-3


250g dried linguine

3 tbsp olive oil

1 large leek, sliced and washed

1 yellow pepper, halved, deseeded and thinly sliced

200g fresh oyster mushrooms, torn into strips with your hands

3 medium vine-ripened tomatoes, cut into thin wedges

2 tsp garlic puree

1 vegan stock cube

3 tbsp nutritional yeast

¼ tsp ground nutmeg

500ml vegan cream

A good handful of fresh, chopped parsley


First bring a pan of water to the boil for the pasta.

While it is coming to temperature, heat the olive oil in a large frying pan or wok and cook the leek and peppers for 8-10 minutes, until they are soft and starting to brown. Add the torn mushrooms and cook for another 8-10 minutes, stirring often. If the water has come to the boil by this point, then add the linguine to the pan and simmer for 9 minutes or so, depending on packet instructions. Remember to stir the pasta at the beginning, when it had just softened in the water. This prevents the strands from sticking together. Drain the linguine when ready and keep warm.

Add the tomato wedges to the mushroom pan and cook for 3 more minutes, then add the garlic puree and give it a minute or so more. 

Stir in the stock cube, nutritional yeast and nutmeg, then slowly pour in the cream, mixing as you do so. Allow the cream to come to a simmer, then stir in the parsley and cook for another 2 minutes.

Mix in the strained linguine and serve immediately with some vegan parmesan.

Linguine with Oyster Mushrooms and Leek


Asparagus, Mushroom and Leek Pastries

April 23rd marks the start of asparagus season and we are now starting to see British asparagus appear on the shelves. Young asparagus is a thin and tender vegetable that is perfect for cooking a variety of dishes. It cooks quickly, so you must keep an eye on it. The more mature plant is thicker…

Vegan Meatballs in Tomato Sauce

What is it about a plate of plump vegan meatballs in a rich tomato sauce, nestled comfortably on a soft pillow of spaghetti that is so satisfying even before a single mouthful is taken? It is a dish where even the sight and smell of it has its own umami. It creates thrilling anticipation from…

Vegan Enchiladas

To veganise something like Enchiladas now is incredibly easy with the variety of ingredients available in most supermarkets. For this one I have used fresh vegan mince, along with mushrooms and onions for the chilli base. Don’t worry if you don’t like eating vegan mince, you can always substitute this chilli for my Sweet Potato,…

Spanish Lentils with Vegan Chorizo and Black Pudding

I first tried this dish about 25 years ago, when my Spanish girlfriend made it for me in a bedsit we shared in North London back in the mid-nineties. It was cooked on one of those old Baby Belling stoves that you would often see in bedsits back in those days (they might still have…

Vegan Fudge Cookies

We’ve been enjoying packets of vegan fudge in our house for quite a while now and a recent conversation with my wife got me thinking about how great it would be to have the fudge in a cookie, just like it was chocolate chip. This recipe is the product of that discussion: a very simple…

Please follow and like us:
Tweet 20

Leave a Reply

Wordpress Social Share Plugin powered by Ultimatelysocial
Scroll to Top
%d bloggers like this: