Growing up as a vegetarian, we typically consumed a lot of dairy food. Cheese, yoghurt, milk, cream you name it!

Since becoming a vegan, however, I’ve wanted to recreate some dishes that would always call for dairy but now isn’t an option for me. One of my favourite ways to enjoy pasta was with a leek and mushroom white sauce.

I must say though, since creating this vegan version, I much prefer this! It tastes amazing, and you don’t even realise that there’s no dairy in it.

Sometimes it’s okay to indulge in comfort food

I don’t eat pasta often as it’s very much a “sometimes food” in our house but when I do, I enjoy it wholeheartedly. I used to always feel guilty for eating things that aren’t “technically” good for you but having a balanced diet is more important than stressing about it.

Stress does more damage to your body than eating things that aren’t the healthiest. Sometimes you just need to let it go and enjoy.

I find that as soon as I let go of this stress, my digestion also works better. We’re not meant to be eating when our bodies are in a stressed state of being.

Vegan Leek and Mushroom Fettuccine With a White Sauce

Our stomachs close up, and the food doesn’t get digested well. You are only meant to be stressed for a short period and shouldn’t be consuming food when you are.

Think about it. When we were cavemen, we were only stressed when we were running from a bear or a lion. Your body isn’t meant to sustain that feeling for more than let’s say 10 minutes. And you certainly aren’t eating when you’re running for your life!

So, put things into perspective and give yourself that food that sometimes you feel guilty about 🙂

Vegan Leek and Mushroom Fettuccine With a White Sauce

This vegan leek and mushroom fettuccine is a quick and easy recipe you can prepare when you are time poor or just really hungry! No-fuss and super delicious.

Other recipes you’ll love:

  1. 3-Ingredient Cabbage Pasta
  2. Vegan Bruschetta Toppings Done Four Ways
  3. Simple Creamy Vegan White Sauce
  4. Creamy Vegan Cauliflower Bake (7 Ingredients)
  5. Smokey Vegan Baked Mac and Cheese

If you try this recipe, let me know! Would love for you to leave a comment and rating below. If you want to go that extra mile, tag us on Instagram or share your photo of the recipe on Pinterest

Vegan Leek and Mushroom Fettuccine With a White Sauce

Vegan Leek and Mushroom Fettuccine With a White Sauce

Yield: 3
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

Enjoy this vegan leek and mushroom fettuccine with a white sauce recipe, which is packed with flavour and ready to serve in 20 minutes.


  • 400g fettuccine pasta (egg-free)
  • 1/3 cup grapeseed or brown rice bran oil
  • 1 small leek, washed and diced
  • 6-7 medium mushrooms, diced


  • 1 cup cashews (soaked for 2 hrs if you don't have a high-speed blender)
  • 1/3 cup nutritional yeast flakes
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1.5 cups water


  1. Cook the pasta as instructed on the packet. Once cooked, set aside.
  2. In a medium saucepan on low-medium heat, add the oil and leek and cook until leek begins to soften for around 5 minutes.
  3. Add in the mushrooms and cook for a further 5 minutes, stirring occasionally.
  4. Add all the sauce ingredients into a blender and blend until smooth.
  5. Add the sauce to the leek and mushrooms and stir till well combined.
  6. Simmer on low heat for about 3-5 minutes until the sauce thickens.
  7. Add in the cooked pasta and stir well to combine the pasta and sauce together well.
  8. Serve immediately.
Nutrition Information:
Yield: 3 Serving Size: 1
Amount Per Serving: Calories: 931Total Fat: 53gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 43gCholesterol: 0mgSodium: 706mgCarbohydrates: 99gFiber: 17gSugar: 6gProtein: 28g

Nutrition information is a rough estimate calculated automatically. The accuracy of this information is not guaranteed.

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Vegan Leek and Mushroom Fettuccine With a White Sauce


  1. I love it. This pasta is amazing and it tasted like carbonara pasta. Easy and quick recipe.
    Thanks for sharing!

  2. Hello,

    This is indeed a great recipe! Thank you for sharing! Delicious and simple!

    With metta,

  3. This recipe is amazing! Thank you! It is a one that is definitely better than the ‘real thing’ (aka dairy cream). And less sickening to the stomach than a traditional creamy pasta. My non vegan and non friends LOVED it! I am actually about to make it again tonight.
    This time I am soaking the cashews for a few hours before blending for a creamier and quick assemble 🙂 (I blended on and off for 20 mins so it wasn’t ‘grainy’)
    Thanks again and kind regards xx

    1. Hi Kirra,

      LOVE to hear when non vegans love a traditional meal that has been adapted 🙂

      Thanks for the feedback. I sometimes forget that not everyone has a high speed blender like me that turns everything into a super creamy, smooth consistency. I will add that to the steps to let people know! 🙂

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