Updated: Apr 26
Calling all pasta-lovers! Sharing here a super satisfying Lemon and Mushroom Pasta cooked in a creamy and flavourful sauce!
Made with a dairy-free and also nut-free sauce! I used silken tofu (yes, tofu!) for the sauce base and of course lemon juice with a few other basic ingredients.
You can find the really easy recipe below! I hope you enjoy!
Are you looking for more delicious, vegan recipes? Check out my Vegan Kitchen eBook, which contains over 95 recipes that are packed with flavour and made with simple and easily accessible ingredients! Two trees (instead of 1!) will be planted for every download of my eBook through non-profit organisation One Tree Planted.🌲
Creamy Lemon and Mushroom Pasta
Serves 2-3 people
225g dry linguine pasta (1/2 lb) 1 tbsp olive oil 3 cloves garlic 1 onion, diced 200 g mushroom of choice (I used a mix of button and shiitake mushrooms) 1 tsp soy sauce 250g silken tofu (I used silken tofu in a tube) 3 tbsp lemon juice 2 tbsp nutritional yeast 1/4 cup water 2 tsp salt, or to taste Dash of pepper 1 tbsp olive oil Chopped basil, for garnishing
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. Best enjoyed when hot!