Creamy Silken Tofu Pasta with Mushrooms and Salad
Ingredients
Pasta and sauce
- 1 box whole wheat bowtie pasta
- 10 oz silken tofu
- 1/3 cup plant milk
- 1 tsp dried basil
- 1 tsp dried parsley
- 1 tsp garlic powder
- 1/2 tsp chipotle powder (optional)
- 1 tsp sea salt
- Fresh thyme or lemon thyme leaves
Crispy shiitake mushrooms
- 5-6 medium shiitake mushrooms
- 1/2 tbsp avocado oil
- Sea salt
- 1/4 tsp liquid smoke
Citrus salad
- Watercress
- Microgreens
- Orange slices
- Purple daikon radish wedges
- Almonds
Preparation
Cook pasta according to package instructions.
In a blender, combine silken tofu, plant milk, dried basil, dried parsley, garlic powder, chipotle powder, and sea salt; pulse until smooth.
Transfer sauce to a saucepan and heat on low heat, whisking until warmed through, ensuring it does not boil to avoid curdling.
Add the cooked pasta to the sauce and stir for 1 minute until evenly distributed.
Remove from heat and serve topped with fresh thyme leaves and crispy shiitake mushrooms.
Crispy shiitake mushrooms
Slice 5-6 medium shiitake mushrooms.
Heat 1/2 tablespoon avocado oil in a skillet over medium heat.
Add mushrooms and cook for 5 minutes, stirring occasionally, until crispy on both sides.
Sprinkle with sea salt and 1/4 teaspoon liquid smoke, then cook for 1 more minute.
Remove from heat.
Citrus watercress salad
Combine watercress, microgreens, orange slices, wedges of purple daikon radish, and almonds in a bowl.
