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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. ⠀
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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! ⠀
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🥕 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 ⠀
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🥄 PREPARATION 🥄 ⠀
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 ⠀