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Mushroom and leek spaghetti recipe
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175 ratings
Created by The Tesco Recipes team
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
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
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Energy
1600kj
378kcal
19%
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Fat
9g
13%
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Saturates
1g
17%
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Sugars
5g
6%
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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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