Mushroom and leek spaghetti recipe
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- Serves 4
- 3 mins to prepare and 17 mins to cook
- 378 calories / serving
- Dairy-free
- Vegan
- Vegetarian
- Healthy
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
Each serving contains
- Energy
- 1600kJ 378.0kcal
- Fat
- 9g
- Saturates
- 1g
- Salt
- 0.7g
- Sugars
- 5g
of the Reference intake
Carbohydrate 65.7gProtein 13.1gFibre 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.
- See more Vegan recipes
