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Creamy Lemon and Mushroom Pasta

Name: Creamy Lemon and Mushroom Pasta
Ingredients: 1/2lb dry linguine pasta; 1 tbsp olive oil; 3 cloves garlic; 1 onion, diced; 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; pepper; 1 tbsp olive oil; chopped basil, for garnishing

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Vegan Recipes | Plant Based

548 recipes

Ingredients

1/2lb dry linguine pasta
1 tbsp olive oil
3 cloves garlic
1 onion, diced
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
pepper
1 tbsp olive oil
chopped basil, for garnishing

Preparation

Heat a pan
Add in 1 tbsp olive oil
Once hot, sauté the garlic and onions until tender
Set aside
Sauté the mushrooms of choice and then season with some soy sauce
Set aside as well
Drain excess liquid from the silken tofu
Place the tofu and remaining sauce ingredients including the sautéed garlic and onion into a blender and blend until smooth
Heat pot of water and add some salt and olive oil (just so pasta doesn’t stick together when cooking)
While pasta is cooking, place the sauce in a pan
Add in the cooked pasta and mix well
I like to add the pasta directly from the pot right after it cooks while it’s still hot
This way the pasta continues to cook and will absorb the flavours of the sauce
Leave the pasta to cook in the sauce for 2-3 minutes until the sauce thickens and is absorbed by the pasta
Garnish pasta with some basil, if desired