Vegan Cavatelli Pasta with Mushrooms and Tofu
Ingredients
- 2 cups cooked cavatelli pasta
- 1 pack (270g) brown mini mushrooms, chopped
- 2 tablespoons olive oil
- 1 tablespoon white truffle oil (or flavored white truffle oil)
- 1 tablespoon dried parsley
- 1 tablespoon fresh basil
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1/3 cup coconut cream (or any dairy-free cream)
- 1/2 cup veggie broth
- 2 tablespoons lemon juice
Optional additions
- extra firm tofu, cut into pieces
Preparation
Add 1 tablespoon of olive oil to a pan over medium-high heat and sauté mushrooms for 5 minutes.
Add all remaining ingredients except truffle oil, starting with the liquids.
Stir for 10 minutes on medium-low heat.
Mix in cooked pasta until all is combined.
Turn off the stove and mix in truffle oil.
Optional tofu
Salt extra firm tofu lightly before frying.
Pan-fry tofu pieces until golden brown on each side, about 2-3 minutes per side.
Tips
Add additional salt if desired.
