Creamy Lemon and Mushroom Pasta
Ingredients
- 1/2 lb dry linguine pasta
- 1 tbsp olive oil
- 3 cloves garlic
- 1 onion, diced
- 200g mushroom 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
- pepper
- 1 tbsp olive oil
- Chopped basil, for garnishing
Preparation
Heat a pan and add 1 tbsp olive oil, then once hot, sauté the garlic and onions until tender and set aside.
Sauté the mushrooms and season with soy sauce, then set aside.
Drain excess liquid from the silken tofu, place it along with the remaining sauce ingredients including the sautéed garlic and onion into a blender, and blend until smooth.
Heat a pot of water and add some salt and olive oil to prevent the pasta from sticking
Cook the pasta in the boiling water according to package instructions
While the pasta is cooking, place the sauce in a pan, add the cooked pasta, and mix well so the pasta absorbs the flavors.
Leave the pasta to cook in the sauce for 2-3 minutes until it thickens and is absorbed by the pasta.
Garnish the pasta with basil if desired and enjoy it hot.
