Dairy-Free Me home

Chicken, Leek and Mushroom Pasta


I should probably think of a better name for this dish, it's not very imaginative.! I wanted to show that its possible to make a creamy-ish pasta sauce using dairy-free ingredients.

Some fresh pasta contains egg so make sure you check the packaging, I used standard dry spaghetti.


Chicken, Leek and Mushrooms
  • 200g chicken
  • chestnut mushrooms
  • large leek
  • 4 tsp plain flour
  • 2 tsp dairy-free margerine
  • 20 ml soya milk
  • dried spaghetti


Step 1

Fry the leek

Start off by frying the leek in some oil. Cook the pasta according to packet instructions.

Step 2

Add the mushrooms

Add the mushrooms to the leeks and leave to cook until the liquid has come out

Step 3

Fry the chicken

Meanwhile, chop the chicken into small pieces and fry until browned in a seperate pan.

Step 4

Make a paste

Mix the flour and dairy-free margerine together in a bowl to form a paste.

Step 5

Add the paste

Add the paste to the leeks and mushrooms and stir.

Step 6

Add soya milk

Now add a splash of soya milk. Be careful not to let it boil as the soya milk will seperate - it can be heated gently.

To Serve...

Mix with spaghetti

Add the chicken pieces to the pan and then the cooked pasta. Mix well so that all the spaghetti is coated with the sauce. Pile into a bowl and season with black pepper.

Dairy-Free Me - Recipes | Features