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!