Mushroom and Leek Courgette Linguine

This quick and easy spaghetti recipe uses courgette in place of pasta for a simple low carb, gluten and grain-free dinner option. The creamy cashew nut cheese sauce is a delicious alternative to dairy-based pasta sauces, wonderful for all but especially those who may be at the beginning of their vegan journey.
Prep Time8 minutes
Cook Time8 minutes
Total Time16 minutes
Servings: 2 people


For the cashew cheese sauce

  • 1.5 tbsp nutritional yeast flakes
  • 1 tsp lemon juice
  • 1 tsp lemon zest
  • 1 clove of garlic
  • 1/2 cup raw cashews, soaked in water overnight
  • 1/2 cup of cashew milk
  • Sea salt and black pepper to taste
  • A pinch of ground nutmeg

For the linguine

  • 5 medium chestnut mushrooms, thinly sliced
  • 1 small leek, thinly sliced
  • 1 tbsp fresh parsley, roughly chopped
  • 1 large courgette, outer skin peeled and ends chopped and discarded. Flesh peeled into wide ribbons
  • 1 tbsp coconut oil
  • Sea salt and black pepper to taste


  • Firstly prepare the sauce. Drain the cashew nuts, discarding the soaking liquid. Add to a food processor along with the remaining sauce ingredients and blend until smooth and creamy.
  • Taste and adjust seasonings if required.
  • Next prepare the pasts. Melt the coconut oil in a large saucepan over a medium heat. Add the leek and mushrooms and sweat gently for 3-4 minutes or until tender.
  • Add the courgette ribbons and stir well to combine, allowing to soften for a minute.
  • Add the cashew cheese sauce and stir well to coat everything. Cook for a further minute or two until everything is hot through and the courgette is tender.
  • Scatter with chopped fresh parsley to serve .


If you overcook the courgette it will release too much water and make the recipe too wet.