3 tablespoons olive oil*, divided
1 large leeks
20 ounces of mixed mushrooms (~560g) (see “Ingredient Rundown” section for which variety I used)
6 garlic cloves, cone #1
1 tablespoon fresh thyme leaves, roughly chopped, or 1 teaspoon dried thyme
1 1/2 cups vegetable broth
2 tablespoons tamari or soy sauce
1 tablespoon vegan Worcestershire sauce (optional)
¼ cup (~30g) all-purpose flour** I use gluten free
1 (13.5 ounce) (400 ml) can of full-fat coconut milk or 1 container of sour cream
2 tablespoons tahini
2 tablespoons nutritional yeast
1 teaspoon paprika
½ teaspoon Dijon mustard or coarse-grain mustard
12 ounces (340g) pasta of choice- Gluten free
Freshly cracked black pepper to taste
Prep the mushrooms. Wipe off any dirt patches with a paper towel or clean kitchen towel. Depending on the variety, slice them or tear them with your hands
Prep the leeks. Slice off the dark green tops and discard or save for making vegetable broth. Cut each leek in half vertically and then slice horizontally, but not too thinly, as they’ll cook down with the mushrooms for quite a while.
Pre Heat a 11 “ skillet over medium-high heat and add 1 1/2 to 2 tablespoons of olive oil. Once the oil is shimmering, reduce heat to medium and add HALF of the leeks and mushrooms. Cook for 8 to 10 minutes until mushrooms are nicely browned, stirring occasionally but not too frequently. When done cooking, transfer this batch to a plate or bowl. Repeat the process with the remaining mushrooms, leeks, adding garlic, thyme, and salt.
While the mushrooms are cooking, make the “vegetable broth roux”. In a medium bowl, whisk together the vegetable broth, tamari, Worcestershire sauce (if using), and flour in. Whisk until until no clumps remain.
Add broth roux to the pan with all the veggies. Bring to a simmer, then pour in the coconut milk (or tofu sour cream), tahini, Dijon mustard, nutritional yeast, ½ teaspoon kosher salt, and paprika. Bring to a simmer over medium-low heat. Cook for 10 minutes, until the sauce is thickened and very creamy.
Meanwhile, cook the pasta. Bring a large saucepan of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain and keep warm.
Add the hot cooked pasta and parsley, and toss to coat.
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