Creamy Vegan Mushroom Pasta

Creamy Mushroom Protein Pasta

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Creamy Vegan Mushroom Pasta


Units Scale
  • 1/2 pounds pasta (I used a long noodle but short works as well)
  • 12 tablespoons olive oil
  • 1/2 pound mushrooms, sliced
  • 1 small shallot, thinly sliced
  • 2 teaspoons fresh thyme
  • 1 garlic clove, minced
  • 1/3 cup wine, white or red works
  • 1 small lemon, halved
  • 1/23/4 container silken tofu
  • 23 tablespoons fresh parsley, chopped
  • fresh cracked black pepper
  • optional – vegan or regular parmesan cheese to top


  1. Bring a large pot of water up to a boil, salt heavily, and drop the pasta to cook – checking every 2 minutes to stir.
  2. While the pasta cooks, add the oil, mushrooms, pinch salt, pepper, and thyme to a saute pan over medium heat, stirring frequently.
  3. Once a bit of color has developed on the mushrooms and they’ve begun to soften, add in the garlic and shallot and a bit more oil if it needs it.
  4. Once all the vegetables have caramelized and softened, pour in the wine and cook until evaporated.
  5. Squeeze half of a lemon of juice into the mushrooms and turn off the heat.
  6. Start with a 1/4 cup of pasta water and add it to a blender with the tofu. Blend until smooth and creamy.
  7. Turn on the sautee pan over low heat, drain the pasta and add it into the pan then pour in the sauce.
  8. Plate, top with parsley, and enjoy!

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