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Mushroom and leek spaghetti recipe

Mushroom and leek spaghetti recipe

157 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


  • 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

  • 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


  1. 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.
  2. 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.
  3. 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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