Step 1

You can watch the short video in the post for visual instructions.Cook your favorite pasta (I used Pappardelle) in salted boiling water according to its package directions. Reserve 1/4 cup of the pasta water before draining.

Step 2

Meanwhile, heat the olive oil in a large skillet over medium heat. Add the leeks and mushrooms, and cook for about 8-10 minutes, stirring occasionally. Add the garlic and cook for a further 1-2 minutes.

Step 3

Stir in salt, black pepper, chili flakes (if using), and fresh tarragon (or parsley). Also, pour in the wine (or vegetable broth), tamari, and reserved pasta water. You can also add some dairy-free cream if you prefer a creamy mushroom sauce.

Step 4

Then add the cooked pasta and toss to combine. Serve in bowls, drizzle with fresh lemon juice and sprinkle with vegan Parmesan cheese. Enjoy!