Vegan Leek and Mushroom Pasta

Cook the pasta in salted water per package directions, reserving 1/4 cup pasta water. 2. Saute the leeks and mushrooms in olive oil 8-10 minutes, then add the garlic for 1-2 minutes. 3. Stir in the salt, pepper, chili flakes, and tarragon, then pour in the wine, tamari, and reserved pasta water; add dairy-free cream if desired. 4. Add the cooked pasta and toss. 5. Serve drizzled with lemon juice and sprinkled with vegan Parmesan.