Gluten-free, vegan, serves 6

• 4 Tbsp Olive oil, divided
• 2 large leeks
• 20 oz mushrooms
• 1/2 white onion minced
• 6 cloves garlic minced
• 1 Tbsp fresh thyme (or 1 tsp dried)
• 2 Tbsp coconut amino
• 1 Tbsp vegan Worcestershire sauce
• 1/4 c oat flour
• 1/2 c white wine
• 1 can full-fat coconut milk
• 2 Tbsp tahini
• 1 tsp paprika
• 2 Tbsp nutritional yeast
• 1/2 tsp Dijon mustard
• 12 oz gluten-free pasta of choice
• 1/4 c fresh dill chopped
• Freshly cracked black pepper to taste

Directions:

Clean and prep the mushrooms and leeks. Cut the leeks in half vertically then slice horizontally (you want them to be a little on the thin side). Set aside the darker green portion of the leek (keep it for veggie stock in the future). Once the leeks have been chopped give them a second rinse (trust me leeks are dirty and no one wants dirt grains in their food) and pat dry. Heat a large saute pan with deep side on medium-high heat with 2 Tbsp of oil. Once the oil starts to heat add half of the leeks and mushrooms. Cook for 8-10 minutes and reduce the heat to medium. Add in half of the garlic, onion, thyme, and 1/4 tsp sea salt. 

Cook for another 2-4 minutes and transfer to a bowl. Repeat with remaining mushrooms, leeks, grail, thyme, and onion. In a medium bowl, whisk vegetable broth, coconut amino, Worcestershire, and flour until smooth. Combine both groups of mushrooms back into the pan and add in the white wine to help deglaze the pan. Reduce the heat to a simmer and cook for 3 minutes making sure to scrape the bottom when stirring. 

Once the wine has almost evaporated pour the vegetable broth roux into the pan. Make sure to mix well and bring it back up to a simmer. Pour in the coconut milk, yeast, tahini, paprika, and 1/2 tsp sea salt. Bring back up to a simmer and cook for 10 minutes or until sauce is thick and creamy. Cook pasta as directed on box drain and keep warm. Stir in the mustard, pasta, and dill. Toss pasta in sauce making sure to evenly coat. Top with vegan parmesan and enjoy!