Leek, mushroom, wholewheat spaghetti

This is a wholesome recipe made with 100% seasonal British vegetables (Feb-March) for 2-3 people that will cost you under £5 and takes 18 minutes in total including preparation!


  • 250g wholewheat spaghetti (Waitrose and Sainsbury's have their own brands) or gluten free alternative is brown rice spaghetti
  • 300g mushrooms (any kind you like - cup, portobello, oyster)
  • 2 big leeks
  • 1 can of cannellini beans drained (approx. 400g)
  • 1 vegetable stock cube
  • 1 tbsp olive oil
  • single cream or if you want to avoid animal produce all together go for a light and low fat single soya cream (typical brand for this is Alpro)

First, boil water in a kettle for the pasta as this will consume less energy than boiling a whole pot of water on the stove. In the meantime, chop your leeks into round slices, then chop the mushrooms in half or in quarters depending on how big your mushrooms are.

Put the wholewheat spaghetti into the pot of boiling water, whilst you sizzle your olive oil in a separate pan (my favourite thing to use is a non-stick Teflan pot as it is hollow but will still act like a pan). Put in the chopped leeks once the oil is hot. Once the leeks have browned slightly, add in the mushrooms and stir regularly. 

As your mushrooms are softening in the pan with the leeks put in a vegetable stock cube of your choice (you can use chicken stock but in the animal-free product spirit we shall use veg stock) along with a dash of water (roughly 15ml) and add the drained cannellini beans. 

After a few minutes add some of your single soya (as much as you want - I put a quarter of the 250 ml container). A couple more minutes on low heat to let the flavours mix and your spaghetti sauce is ready! Drain the spaghetti after 8-10 mins of boiling (however al dente you want it) and mix it all together! Add a few basil leaves for deco and amazing smell.

Dig in and enjoooooooyyyyy :) 

xx Your Food-y Ecotarian