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Creamy Vegan Mushroom Pasta
Ingredients
Units
Scale
- 1/2 pounds pasta (I used a long noodle but short works as well)
- 1–2 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
- 1/2–3/4 container silken tofu
- 2–3 tablespoons fresh parsley, chopped
- fresh cracked black pepper
- optional – vegan or regular parmesan cheese to top
Instructions
- Bring a large pot of water up to a boil, salt heavily, and drop the pasta to cook – checking every 2 minutes to stir.
- While the pasta cooks, add the oil, mushrooms, pinch salt, pepper, and thyme to a saute pan over medium heat, stirring frequently.
- 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.
- Once all the vegetables have caramelized and softened, pour in the wine and cook until evaporated.
- Squeeze half of a lemon of juice into the mushrooms and turn off the heat.
- Start with a 1/4 cup of pasta water and add it to a blender with the tofu. Blend until smooth and creamy.
- Turn on the sautee pan over low heat, drain the pasta and add it into the pan then pour in the sauce.
- Plate, top with parsley, and enjoy!
