Creamy Vegan Mushroom Pasta

Step 1

Prepare pasta using the directions on the package. Drain and set aside.

Step 2

Heat olive oil in a large skillet over medium heat. Add onions and cook for about 2 minutes. Add the garlic and continue to cook for another 2 minutes, until the onion begins to brown.

Step 3

Remove the skillet from the heat and add onion and garlic mixture, tofu, broth, nutritional yeast, lemon juice, thyme, onion powder, garlic powder, salt, and black pepper to a blender. Blend until mixture is smooth, set aside.

Step 4

Place the same skillet over medium heat and add the water and mushrooms to the skillet. The mushrooms will start to release water, keep cooking and stirring until almost all the water has evaporated. When there is a little water left, continue cooking until the mushrooms start to brown a little, stirring occasionally. Remove the skillet from the heat once all of the water has evaporated.

Step 5

Pour the tofu mixture into the skillet with the mushrooms, turn the heat down to low and return the pan to the heat. Heat and stir until the sauce is warm and slightly thickened. Remove from heat. Taste and adjust salt as needed.

Step 6

Add cooked pasta to the skillet and gently toss using tongs until all noodles are coated with the sauce. Garnish with chopped parsley (optional), and serve immediately.