This rustic vegan pasta dish is loaded with hearty flavor from wine-braised leeks, wild mushrooms, and crumbled vegan sausage. Yum!
I grew these mushrooms!
After reading about Back to the Roots mushroom growing kits on several blogs, I decided to try them out for myself. Having had so little luck in my recent backyard gardening efforts, I figured that I'd try my hand at growing mushrooms.
Mushrooms grow on trees! They grow on our lawn after rain! Mushrooms are everywhere! You can't not grow mushrooms! Right?
Well, yes and no. I managed to get two crops out of my mushroom kit, but they were a little bit stunted because the first crop came when the air conditioning was on and the second was when we started turning on the heat.
Mushrooms need dampness and even with my obsessive misting, the mushrooms kind of dried out (as you can see in the picture below). Bummer.
But still, I got some oyster mushrooms out of the deal, and I can say that I grew them myself, so that was awesome.
Wild Mushrooms + Field Roast Apple Sage Sausage
So naturally, I had to create a new recipe to show off my home grow mushrooms. I thought the earthy flavor of the mushrooms would be a perfect match for one of my other favorite vegan products - Field Roast's Smoked Apple Sage Sausage. Obviously, not sausage, since it's vegan.
And this recipe did not disappoint! It's a simple dish of fettucine pasta tossed with wine braised leeks, sweet and savory vegan sausage, and my own wild mushrooms. Yum!
Oh, and if you're experimenting with vegan sausage, be sure to try my Sweet Corn, Vegan Sausage, and Thyme Pizza too.
Tips & Variations
Of course, if you don't plan on growing your own mushrooms, you can use any type of mushroom you like in this pasta dish. I would opt for oyster mushrooms, baby portobellas, or a mix of both.
And if you can't find the Field Roast sausage near you, you can substitute your own favorite vegan sausage brand. Or if you're feeling really ambitious, you can make your own homemade vegan sausage.
Feel free to experiment with other veggies as well. I bet this would be delicious with some wilted spinach or even roasted butternut squash.
More Vegan Recipes
If you love this Wild Mushroom Fettucine, be sure to check out these other delicious plant based ideas:
- 17 Vegan Recipes that Replace Meat with Mushrooms
- Spicy Vegan Mushroom Pasta
- 30+ Easy Vegan Weeknight Dinner Recipes
- 1 tbsp olive oil
- 2 large leeks halved lengthwise, cut into 1 inch pieces and rinsed thoroughly to remove grit (use the light green and white parts only!)
- ½ cup white wine
- 4 oz oyster mushrooms coarsely chopped
- 8 oz button mushrooms sliced
- 2 Smoked Apple Sage Field Roast sausages crumbled
- 8 oz whole wheat fettucine cooked according to package directions
- salt and pepper to taste
- Heat oil in a large skillet over medium-high heat. Add leeks and ¼ c. wine. Cover and cook 7-8 minutes.
- Add mushrooms and remaining wine. Cook about 8 minutes more, stirring frequently, until mushrooms are just beginning to brown. Add crumbled sausage to pan and cook 2-3 more minutes.
- Add fettucine to pan and toss. Season with salt and pepper.