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Quick leek, mushroom and broccoli pasta

This tasty week day dish is packed full of powerful nutrients and tastes delicious.
Cook Time 20 mins
Total Time 20 mins
Course Main Course


  • 2 medium leeks washed, trimmed and shredded
  • 1/2 medium head of broccoli chopped into small pieces
  • 150 grams mushrooms chopped
  • 1 fat clove of garlic grated
  • 150 grams silken tofu
  • 1 teaspoon Dijon mustard optional but good
  • 2 tbsp nutritional yeast
  • salt and pepper to taste
  • 150 grams pasta of choice
  • glug extra virgin olive oil or flaxseed oil to serve optional


  • First bring a large pan of water to the boil and add the pasta. Cook according to the packet instructions. When the pasta is nearly cooked, add the broccoli to the pan and simmer for 2 minutes. Drain the water from the pan, retaining a little in a small jug.
  • Whilst the pasta is cooking, make the sauce. Heat a couple of tablespoons of water in the base of a large pan. Add the leeks with a pinch of salt and sauté for 5 minutes until soften. Add the, mushrooms and garlic and simmer for a couple of minutes until the mushrooms just start to release some fluid.
  • Make the sauce whilst the veggies are cooking. Pop the silken tofu, mustard, nutritional yeast, salt and pepper into a small blender or Nutribullet jug and blend to smooth.
  • Once the leeks and mushrooms are ready, pour in the sauce and simmer gently for a few minutes (probably just while the pasta finishes cooking).
  • Tip the cooked pasta and broccoli into the pan and stir well to combine. If the sauce is a little thick or dry, add a little of the retained pasta cooking water.
  • Serve in bowls with a little extra nutritional yeast and swirl of extra virgin olive oil or flaxseed oil if desired.
Keyword easy recipe, gluten free, OMS friendly, pasta, plant based