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This recipe is legit! It’s the creamiest sauce that requires lots of licking your lips (or napkin usage) with a mild cheesy mushroom flavour. ⠀

It so happens to be fully plant based (vegan) but that’s not why I enjoy this dish. It’s super simple to make and provides a great source of energy (carbohydrates) good protein and low in saturated fat. Perfect for a post workout meal, or if you just want to enjoy a big bowl of delicious pasta! ⠀

🥕 INGREDIENTS (4 servings)🥕⠀

340g silken tofu⠀

400g wholewheat pasta ⠀

35g nutritional yeast⠀

2 tablespoons olive oil ⠀

300g mushrooms ⠀

200g spinach ⠀

4g paprika⠀

120g soya milk ⠀

3g onion powder or 1/2 fresh onion⠀

3G garlic powder or 1 garlic clove ⠀

1 teaspoon Dijon mustard⠀

1 tablespoon white wine vinegar ⠀

Salt & pepper to taste ⠀


1. Cook pasta and reserve some water ⠀

2. Put all ingredients in a blender and blitz till smooth. Add some reserved water if too thick. ⠀

3. Hear oil and sauté mushrooms till golden brown, add spinach and cook till wilted and a lot of moisture released⠀

4. Add pasta to the mushroom and spinach, then pour the sauce over and mix well. ⠀

5. Serve with a drizzle of lemon ⠀



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