Creamy high protein vegan pasta with mushrooms

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).

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Creamy high protein vegan pasta with mushrooms
Print Recipe
Servings Prep Time
2 servings 10 minutes
Servings Prep Time
2 servings 10 minutes
Creamy high protein vegan pasta with mushrooms
Print Recipe
Servings Prep Time
2 servings 10 minutes
Servings Prep Time
2 servings 10 minutes
Ingredients
Servings: servings
Instructions
  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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