In this fabulous take on pasta carbonara, smokey, roasted mushrooms, velvety sauce and pasta all come together to create a filling and delicious main dish meal.
The super creamy sauce comes from silken tofu, blended with caramelized onions and garlic, lemon juice and nutritional yeast — and not one drop of dairy. The tofu not only adds to the silky texture but packs a great deal of protein, too. You can use a protein pasta for an even higher protein content, but really almost any pasta would be fine.
Pair it with my Curried Fall Salad to round out the meal. Enjoy!
Creamy Roasted Mushroom Pasta
In this fabulous take on pasta carbonara, smokey, roasted mushrooms, velvety sauce and pasta all come together to create a filling and delicious main dish meal.
Servings 4
Ingredients
- 16 oz sliced mushrooms- your choice- bella, cremini, portobella, shitake
- 1/4 cup olive oil
- 1 tsp maple syrup
- 3/4 tsp smoked paprika
- 2 tsp salt, Himalayan or Kosher- divided
- 1/2 tsp ground black pepper
- 10 oz pasta (6 cups)
- 2 tbsp vegan butter (recommend Country Crock Plant Butter)
- 1 large onion, chopped
- 4 cloves garlic
- 1 block Silken Tofu
- 1/2 cup veggie stock (recommend Kitchen Basics)
- 2 tbsp nutritional yeast
- 1/2 lemon, juiced
- 1/4 cup fresh parsley, chopped
Instructions
- Preheat the oven to 375 degrees F. Toss the mushrooms with 1/4 cup olive oil, smoke paprika, maple syrup, 1 tsp salt and 1/2 tsp black pepper. Line a baking sheet with silicone matt or parchment paper and spread mushrooms out on pan. Let stand for 10 minutes while oven is preheating.
- Bake the mushrooms until golden glazed brown and slightly crispy, about 30 minutes.
- Meanwhile, cook pasta according to package directions. Drain and set aside.
- While pasta is cooking, heat 2 tbsp vegan butter in a skillet over medium heat. Add onions and reduce heat to med-low, stirring occasionally, until golden and caramelized, about 10-15 minutes. Add garlic and saute with onions for about 3 more minutes.
- In a blender, combine the carmelized onion/garlic mixture, silken tofu, lemon juice, veggie stock, nutritional yeast and remaining 1 tsp salt. Blend until smooth and creamy, about 2 minutes.
- Add pasta to skillet with creamy sauce, stir to combine and heat thru on low heat. Add in roasted mushrooms and parsley and stir through. Optional: sprinkle with vegan parmesan or nutritional yeast. Enjoy!