Creamy Vegan Mushroom Penne
Ingredients
- 400 grams of mushrooms
- 200 grams of silken tofu
- 3 tablespoons of olive oil
- 3 tablespoons of nutritional yeast
- 1 tablespoon of Italian herbs
- 1 tablespoon of tamari
- 4 cloves garlic
- 1 teaspoon of garlic powder
- salt and pepper
- 1/2 lemon
- 2 servings of cooked pasta
Preparation
Add halved mushrooms to the baking dish along with crushed garlic.
Sprinkle Italian herbs over, drizzle with 1 tablespoon of olive oil and tamari, and roast in a preheated 180 degrees oven for 20-25 minutes.
Drain the silken tofu and add it to a blender or food processor along with garlic powder, nutritional yeast, 2 tablespoons of olive oil, zest from 1/4 lemon (optional), and lemon juice.
Peel the cooked garlic cloves and add them to the blender as well, season with salt and pepper, and process until completely smooth.
Taste and adjust seasonings if needed or add more lemon juice if desired.
Reserve some mushrooms for topping.
Add cooked and drained pasta to the baking dish with the rest of the mushrooms.
Pour the creamy sauce over and stir to combine.
Enjoy straight away or reheat everything together so the sauce gets warm.
Serve topped with reserved mushrooms and a sprinkle of fresh herbs if desired.
