AAAHHHHH… I hate trafic… Since I spend the weekend in Arnhem and I took a day off yesterday I had a longer commute today. Instead of my normal 42 km I had to drive 112 km today. That also meant I was at work at 8:30 so I had to work until 17:00 today. That means… .heavy traffic.. So I wasn’t home until 18:30 (normally it takes max 40 minutes). So by the time I got home I was super hungry and I still needed to to more shopping. So I choose this old favourite of mine to make

A few years ago I got this recipe from one of my best friends (who also happens to be the owner of the cutest webshop EVER!) gave me this recipe. When I gave up dairy I thought I’d have to say goodbye to this recipe as well. But, using a soy based cream I was able to revamp this recipe.

I did spice it up a little by adding 3(!) chillies, but if you just stick to the normal recipe you get a great meal out of this as well 🙂

What do you need (2 servings)Alissaspasta1

  • 300 gr. of leek
  • 125 gr. of mushrooms
  • 1 packet (240 ml) of plant based cream
  • Oregano
  • 1 chilli (or more)
  • Garlic
  • Fresh Basil
  • Pepper/Salt
  • Pasta

This recipe is super easy and takes about 15-20 minutes to make. So I would suggest you start boiling water first before you cut your veggies. I would suggest you don’t cut it to small, leek tends to shrink a lot and you want a bite with this dish. After that, cut you garlic (or use powder) and the chilli’s.


Heat some oil in a pan and fry the garlic and chillies. After that, add the leek and mushrooms. When the leek has softened up a bit, add the cream and spices and let it simmer for a while.


By the time this is done, I’m sure your pasta will be finished as well. I like it better when you add the pasta to the sauce and let the pasta soak up the ‘cream’ a bit. But I served it like this for the picture 😛