Photo of One pot leek, mushroom & pea pasta by WW

One pot leek, mushroom & pea pasta

Points® value
Total Time
30 min
10 min
20 min
Leeks are a member of the allium family but are a bit more special than an ordinary onion and pack a flavoursome punch. There's a lot you can do with this versatile veg. We’ve taken this leek dish and given it a vegan twist


Calorie controlled cooking spray

4 spray(s)


2 medium, trimmed and sliced


2 clove(s), thinly sliced

Wholewheat Pasta, dry

300 g, spaghetti


200 g, chestnut, sliced

Dried Mixed Herbs

1 teaspoon(s)

Chilli flakes

¼ teaspoon(s), level

Lemon Juice, Fresh

2 tablespoon(s)


1 zest(s) of 1

Unsweetened Soya Milk

150 ml

Vegetable stock cube

1 cube(s), to make 650ml stock

Peas, fresh or frozen

100 g, frozen

Parsley, fresh

4 sprig(s), fresh, to serve


  1. Mist a large, deep, lidded pan with cooking spray and set over a medium heat. Add the leeks and garlic, stir and cook for 3-5 minutes,or until the leeks are tender. Add the wholewheat spaghetti, sliced mushrooms, dried mixed herbs, chilli flakes and the lemon juice and zest, followed by the unsweetened almond milk and vegetable stock. Bring to a boil, then reduce to a simmer. Cook, covered, for 4-5 minutes, then remove the lid and continue cooking for 4-5 minutes until the pasta is cooked and the liquid reduced and thickened to a loose sauce.
  2. Add the frozen garden peas to the pan and cook for a further 2-3 minutes. Season to taste and serve topped with fresh flat-leaf parsley leaves.