creamy leek and mushroom spelt pasta


Serves 4

  • olive oil for frying
  • 1 leek sliced thinly
  • 4 cloves garlic, crushed
  • 300g button mushrooms sliced
  • ½ cup coconut milk, canned
  • ¼ cup nutritional yeast
  • 250g spelt pasta or buckwheat pasta
  • salt and pepper to taste


  1. In a large pan over high heat, fry off the leek and garlic in some olive oil until soft and fragrant.
  2. Add the sliced mushrooms to the pan and turn the heat down to a medium heat, cook for a few minutes then add the coconut milk and nutritional yeast, stir through and let simmer for 15 minutes.
  3. Cook the pasta according to the instructions on the packet.
  4. Once the pasta is cooked, drain and add to the leek and mushroom, stir over a medium heat to assure the dish is warmed through, add salt and pepper to taste.
  5. Serve as is or with a sprinkle of parmesan and cracked pepper, enjoy!


  1. Love this pasta recipe! The flavours remind me of a carbonara but it is much healthier and vegetarian 😍 it’s become a regular in our rotation of dinners and we love it! We use a rice pasta and it works just as well as a spelt!

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