Silken Tofoo Creamy Mushroom Pasta
A comforting midweek dinner that comes together in one pan and 25 minutes. Silken Tofoo whisks straight into a creamy sauce with soya milk, cream cheese, and nutritional yeast, thickened with a simple cornflour paste until glossy and smooth. Golden fried mushrooms fold through the penne, finished with a scatter of fresh parsley and thinly sliced mushroom for a bowl that tastes like it took a lot more effort than it did.
- Serves: 4 people
- Prep: 15 mins
- Cooking: 25 mins
Ingredients
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
Get started
- In a saucepan of salted boiling water, cook the penne pasta according to the packet instructions.
- 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.
- Add the cream cheese, nutritional yeast, salt and pepper, combine well. Reduce the heat to a simmer.
- Add 2 tbsp of olive oil to a frying pan and fry the mushrooms for a few minutes or until golden brown.
- 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.
- Serve into pasta bowls and garnish with the fresh thinly sliced mushrooms and chopped flat leaf parsley.
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