Creamy high protein vegan pasta with mushrooms
Servings Prep Time
2servings 10minutes
Servings Prep Time
2servings 10minutes
  1. Add halved mushrooms to the baking dish along with crushed garlic
  2. Sprinkle Italian herbs over, drizzle with 1 tbsp of olive oil and tamari and roast in preheated to 180 degrees oven for 20-25 minutes
  3. Drain the silken tofu and add to the blender or a food processor along with garlic powder, nutritional yeast, 2 tbsp of olive oil. zest from 1/4 a lemon(optional) and lemon juice.
  4. Peel cooked garlic cloves and add to the blender as well, season with salt and pepper and process till completely smooth
  5. Taste and adjust seasonings if needed or add more lemon juice if desired.
  6. Reserve some mushrooms for topping
  7. Add cooked drained pasta to the baking dish with the rest of the mushrooms
  8. Poured creamy sauce over and stir to combine
  9. Enjoy straight away or reheat everything together so the sauce gets warm
  10. Serve topped with reserved mushrooms and sprinkle of fresh herbs if desired.
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