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Mushroom and leek spaghetti recipe

160 ratings

Quick, zesty and fresh, this super-healthy vegan spaghetti makes for a super midweek option. Add squeezed lemon juice to the dish to complement the fried mushrooms then finish with a scattering of crispy breadcrumbs for the final flourish. See method

Serves 4
3 mins to prepare and 17 mins to cook
378 calories / serving
Healthy
Vegan
Vegetarian
Dairy-free

Ingredients

2tbsp olive oil
350g frozen leeks
380g mushrooms, sliced
2 garlic cloves, crushed
½ tsp dried oregano
50g (2 slices) crusty white bloomer, blitzed into breadcrumbs
300g spaghetti
½ lemon, zested and juiced
10g fresh basil, leaves picked and roughly chopped

If you don't have any leeks, try using spring or white onions instead

Each serving contains

Energy
1600kj
378kcal 19%
Fat
9g 13%
Saturates
1g 17%
Sugars
5g 6%
Salt
0.7g 11%

of the reference intake
Carbohydrate 65.7g Protein 13.1g Fibre 4.4g

Method

Heat 1 tbsp oil in a large frying pan over a medium heat, add the leeks and fry for 5-6 mins until softened. Add the mushrooms, increase the heat to medium-high and fry for 8-10 mins until golden and tender and any water has evaporated. Stir in the garlic and oregano; season and fry for 1 min more until the garlic is fragrant.
Meanwhile, heat the remaining oil in a separate frying pan and fry the breadcrumbs over a medium heat for 3-4 mins, stirring frequently, until crunchy and golden. Season, transfer to a plate and set aside.
Bring a large pan of salted water to the boil and cook the spaghetti to pack instructions; drain well. Stir into the mushrooms and leeks and toss well. Stir in the lemon zest and juice, then scatter with the basil and crispy breadcrumbs to serve.

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