Wipe off any dirt from the mushrooms with a paper towel or clean kitchen towel. Slice or tear the mushrooms as needed.

Prepare the leeks by slicing off the dark green tops and cutting each leek in half vertically, then slicing horizontally. Wash the leeks in cold water to remove dirt and pat dry.

Heat a large sauté pan or Dutch oven over medium-high heat and add 1 1/2 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 the heat to medium, add half of the garlic, half of the thyme, and 1/4 teaspoon kosher salt. Cook for 2 to 4 minutes until mushroom mixture is browned and crispy. Transfer to a plate or bowl.

Repeat the process with the remaining olive oil, mushrooms, leeks, garlic, thyme, and salt.

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 the cooked mushrooms and deglaze by scraping up any brown bits. Simmer for 3 minutes until the 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. Cook for 10 minutes until thickened and creamy.

Meanwhile, cook pasta in salted boiling water 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.

Serve the pasta in bowls, topped with the crispy mushrooms and extra dill for garnish.