Prep the mushrooms. Wipe off any dirt patches with a paper towel or clean kitchen towel. Depending on the variety, slice them or tear them with your hands.

Prep the leeks. Slice off the dark green tops and discard or save for making vegetable broth. Cut each leek in half vertically and then slice horizontally, but not too thinly. Wash the leeks in a bowl of cold water to remove dirt.

Heat a large sauté pan over medium-high heat and add 1 ½ to 2 tablespoons of olive oil. Once shimmering, add HALF of the leeks and mushrooms. Cook for 8 to 10 minutes until browned, stirring occasionally.

Reduce heat to medium and add HALF of the garlic, HALF of the thyme, and ¼ teaspoon kosher salt. Cook for 2-4 minutes until browned and crispy. Transfer to a plate and repeat with remaining ingredients.

In a medium bowl, whisk together vegetable broth, tamari, Worcestershire sauce (if using), and flour until no clumps remain.

Pour white wine into the pan with cooked mushrooms and deglaze by scraping up brown bits. Simmer for 3 minutes until alcohol smell dissipates.

Pour the vegetable broth roux into the pan and whisk to combine. Bring to a simmer, then add coconut milk, tahini, nutritional yeast, ½ teaspoon kosher salt, and paprika. Simmer for 10 minutes until thickened.

Meanwhile, cook pasta according to package instructions until al dente. Drain and keep warm.

Stir in Dijon mustard into the stroganoff sauce. Add hot cooked pasta and chopped dill, tossing to coat.

Divide pasta among plates and top with crispy mushrooms and extra dill.