Creamy Mushroom Pasta


Serves 4:

For the sauce:

  • 1/2 tbsp extra virgin olive oil (optional)
  • 1 medium white onion, diced (approx 150g)
  • 1 cup almond milk
  • 1 packet of firm silken tofu (approx 349g/12.3 oz)
  • 1 tsp garlic powder
  • 1/2 cup nutritional yeast
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper
  • 1 pinch chili flakes (optional)

For the rest:

  • 1/2 tbsp extra virgin olive oil (optional)
  • Approx. 600g mushrooms, sliced
  • 1 tsp salt
  • 1/4 tsp ground black pepper
  • 3 cloves of garlic, minced
  • 1 tsp dried mixed herbs or thyme
  • 3/4 cup white wine
  • 2 cups kale, de-stemmed and thinly sliced (approx 100g)
  • pasta of your choice (use gluten free if desired)


  1. In a medium sized pan, sautee the diced onion in olive oil (or water/vegetable stock if oil free) on medium heat until completely cooked, soft, and transluscent.
  2. Tranfser the cooked onion to a food processor and process with almond milk until liquified. Add the rest of the ingredients for the sauce and process until compltely smooth. Set aside.
  3. In the same pan in which you cooked the onion, sautee the mushrooms on medium heat in olive oil (or water/vegetable stock if oil free) with salt, pepper, garlic, dried herbs, and white wine until fully cooked and the liquid has mostly evaporated.
  4. Stir in the kale until completed wilted.
  5. Cook the pasta according to packet instructions. Drain the pasta and save some of the pasta water in case it is necessary to thin out the sauce.
  6.  Add the pasta and the creamy tofu sauce into the pan with the mushrooms and kale and stir until very well incorporated. If necessary, add some of the conserved pasta water until you reach your desired consistency.
  7. Taste and add more salt or pepper if necessary.
  8. Serve and enjoy!

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