Silken Tofoo Creamy Mushroom Pasta

Serves 4 • Prep 15 min • Cooking 25 min
Vegans
Get this stuff

250g penne

1 pot Silken Tofoo, drained

40g cornflour 

2 tbsp nutritional yeast

1 tsp salt

1/2 tsp black pepper

50g vegan cream cheese

150ml unsweetened soya milk

100g mixed mushrooms 

2 mushrooms, very thinly sliced to garnish

2 tbsp flat leaf parsley, chopped 

Do this stuff
  1. In a saucepan of salted boiling water, cook the penne pasta according to the packet instructions.
  2. In another saucepan, add the drained Silken Tofoo give it a whisk to break the Tofoo up. Add the soya milk, reserving a little to mix with the cornflour into a paste. Add the paste to the pan and continue to whisk.
  3. Add the cream cheese, nutritional yeast, salt and pepper, combine well. Reduce the heat to a simmer.
  4. Add 2 tbsp of olive oil to a frying pan and fry the mushrooms for a few minutes or until golden brown.
  5. Drain the penne, allowing a little of the cooking water to stay with the pasta. Add the pasta to the silken cheese sauce, followed by the mushrooms.
  6. Serve into pasta bowls and garnish with the fresh thinly sliced mushrooms and chopped flat leaf parsley.
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