This creamy mushroom vegan pasta sauce is made using a secret high protein ingredient! It’s a delicious, healthy and hurty weeknight meal. That happened to be vegan and gluten-free as well.
There is nothing more comforting than a creamy warm bowl of pasta on a cold rainy day. And when it is packed with protein and made only with healthy feel-good ingredients, I consider it a double win! You can enjoy perfect vegan comfort food and do right by your body, nourishing every cell of it:)
This sauce is so creamy without using double cream or cashews! The secret healthy ingredient that we are using here is silken tofu which allows us to make this sauce smooth and adds plant-based protein.
Silken tofu has a natural and very subtle flavour, so it works perfectly as a base to lots of sweet and savoury recipes. Here I added roasted garlic and garlic powder and nutritional yeast to bring up that delicious cheesy taste and olive oil to add the silkiness to the sauce. Then I mixed the sauce with mushrooms in the same pan where the mushrooms were roasting to get the extra flavour from the bottom of the pan where all the mushroom juices always are! And it just brought everything together and made one very delicious plant-based dinner dish (and maybe even better leftover lunch the next day).