Creamy Lemon and Mushroom Pasta
Ingredients
- 225g dry linguine pasta (or 1/2 lb)
- 1 tablespoon olive oil
- 3 cloves garlic
- 1 onion, diced
- 200g mushrooms of choice
- 1 teaspoon soy sauce
- 250g silken tofu
- 3 tablespoons lemon juice
- 2 tablespoons nutritional yeast
- 1/4 cup water
- 2 teaspoons salt, or to taste
- Dash of pepper
- 1 tablespoon olive oil
Garnishes
- Chopped basil
Preparation
Heat a pan and add 1 tablespoon olive oil.
Once hot, sauté garlic and onions until tender, then set aside.
Sauté mushrooms and season with soy sauce, then set aside.
Drain excess liquid from silken tofu.
Blend tofu with remaining sauce ingredients, including sautéed garlic and onion, until smooth.
Heat a pot of water, add salt and olive oil, and cook the pasta.
While pasta is cooking, place the sauce in a pan.
Add cooked pasta to the sauce and mix well.
Cook for 2-3 minutes until sauce thickens and is absorbed by the pasta.
Garnish with basil, if desired.
Tips
Best enjoyed when hot.
