1. Cook pasta according to package instructions until perfectly al dente. Drain and set aside—don’t rinse it.
2. Heat olive oil in your largest skillet over medium heat. Take your time building these gorgeous flavors.
3. Add sliced leeks and sauté until incredibly soft and sweet, about 5 minutes. They should smell absolutely heavenly.
4. Toss in mushrooms and garlic. Let those mushrooms get golden and release their moisture, about 8 minutes. Don’t stir too much at first—they need space to work their magic.
5. Pour in vegetable broth and plant-based milk. Watch everything transform into this beautiful, creamy base. Simmer for 5 minutes until slightly reduced.
6. Stir in nutritional yeast, salt, and pepper. Taste and adjust—this is where you make it perfect for your palate.
7. Add the cooked pasta and toss until every strand is coated in that silky, gorgeous sauce (if you can resist diving in immediately).
8. Serve hot, garnished with fresh parsley and maybe a crack of black pepper.

Notes:

• Don’t crowd the mushrooms—they need space to get properly golden
• Good vegetable broth makes all the difference in the final sauce
• This tastes incredible fresh, but leftovers reheat beautifully with a splash of plant milk

Storage Tips:

Refrigerate for up to 3 days in an airtight container. Reheat gently on the stovetop with a splash of plant-based milk to restore creaminess. The pasta absorbs the sauce over time, so don’t be surprised if you need to add a bit more liquid when reheating.

Serving Suggestions:

Perfect with a simple arugula salad and crusty bread for sopping up that gorgeous sauce. A glass of white wine doesn’t hurt either (if that’s your thing).

Mix It Up:

• Protein boost: Add white beans or chickpeas during the last few minutes
• Herb heaven: Fresh thyme, rosemary, or sage with the garlic
• Veggie-packed: Roasted butternut squash or fresh spinach stirred in at the end
• Nutty twist: Toasted pine nuts or hemp seeds for garnish