Creamy Lemon and Mushroom Pasta
Ingredients
- 225g dry linguine pasta
- 1 tbsp olive oil
- 3 cloves garlic
- 1 onion, diced
- 200g mushrooms of choice
- 1 tsp soy sauce
- 250g silken tofu
- 3 tbsp lemon juice
- 2 tbsp nutritional yeast
- 1/4 cup water
- 2 tsp salt, or to taste
- Dash of pepper
- 1 tbsp olive oil
Garnish
- Chopped basil
Preparation
Heat a pan, add 1 tablespoon olive oil, and sauté the garlic and onions until tender, then set aside.
Sauté the mushrooms and season with soy sauce, then set aside.
Drain excess liquid from the silken tofu, place it with the remaining sauce ingredients including the sautéed garlic and onion into a blender, and blend until smooth.
Heat a pot of water, add salt and olive oil, bring to a boil, and cook the pasta until al dente
While the pasta is cooking, place the sauce in a pan and heat it.
Add the cooked pasta directly to the sauce and mix well to absorb the flavors.
Cook for 2-3 minutes until the sauce thickens and is absorbed by the pasta.
Garnish with chopped basil if desired.
