Creamy Mushroom Pasta
This creamy mushroom pasta is everything you want in a comfort meal — rich, cozy, and high in protein. Perfect after a long day or for a macro-friendly date night in!
Prep:
5 min
Cook:
15 min
Chill Time:
Total:
20 min
Ingredients
Servings:
2
BASE + AROMATICS
- 6 oz high-protein pasta
- ½ tbsp olive oil
- 1 medium yellow onion, diced
- 8 oz mushrooms, sliced
- 3 cloves garlic, minced
- ½ tsp dried thyme
SPICES
- 1 box extra-firm silken tofu
- 2 tbsp nutritional yeast
- 2 tsp white miso paste
- 2 tsp Dijon mustard
- 1 tbsp white wine vinegar
- ¼ cup plain soy milk or water
- ½ tsp sea salt, plus more to taste
- Black pepper to taste
OPTIONAL GARNISHES
- Vegan parmesan cheese
- Parsley
- Black pepper
BASE + AROMATICS
- 6 oz high-protein pasta
- ½ tbsp olive oil
- 1 medium yellow onion, diced
- 8 oz mushrooms, sliced
- 3 cloves garlic, minced
- ½ tsp dried thyme
SPICES
- 1 box extra-firm silken tofu
- 2 tbsp nutritional yeast
- 2 tsp white miso paste
- 2 tsp Dijon mustard
- 1 tbsp white wine vinegar
- ¼ cup plain soy milk or water
- ½ tsp sea salt, plus more to taste
- Black pepper to taste
OPTIONAL GARNISHES
- Vegan parmesan cheese
- Parsley
- Black pepper
BASE + AROMATICS
- 170 g high-protein pasta
- 7.5 mL olive oil
- 1 medium yellow onion, diced
- 225 g mushrooms, sliced
- 3 cloves garlic, minced
- ½ tsp dried thyme
SPICES
- 308 g extra-firm silken tofu
- 10 g nutritional yeast
- 12 g white miso paste
- 10 g Dijon mustard
- 15 mL white wine vinegar
- 60 mL plain soy milk or water
- ½ tsp sea salt, plus more to taste
- Black pepper to taste
OPTIONAL GARNISHES
- Vegan parmesan cheese
- Parsley
- Black pepper
BASE + AROMATICS
- 170 g high-protein pasta
- 7.5 mL olive oil
- 1 medium yellow onion, diced
- 225 g mushrooms, sliced
- 3 cloves garlic, minced
- ½ tsp dried thyme
SPICES
- 308 g extra-firm silken tofu
- 10 g nutritional yeast
- 12 g white miso paste
- 10 g Dijon mustard
- 15 mL white wine vinegar
- 60 mL plain soy milk or water
- ½ tsp sea salt, plus more to taste
- Black pepper to taste
OPTIONAL GARNISHES
- Vegan parmesan cheese
- Parsley
- Black pepper
Instructions
1
Bring a pot of salted water to a boil. Cook protein pasta according to package directions. Reserve a cup of pasta water, then drain and set aside.
2
While pasta cooks, combine silken tofu, nutritional yeast, miso, Dijon, vinegar, soy milk, and salt + pepper in a blender. Blend until smooth. Set aside.
3
In a large pan, heat olive oil over medium. Add onion and cook 3-4 minutes until soft.
4
Stir in mushrooms and a pinch of salt. Cook 5-7 minutes until mushrooms are golden and their moisture has evaporated. Add garlic and thyme and cook 1 more minute.
5
Reduce heat to low. Add the blended sauce and a splash of pasta water to loosen it up. Stir in cooked pasta and toss to coat everything evenly. Add more pasta water as needed to reach your preferred creaminess.
6
Taste and adjust salt and pepper. Serve hot with extra black pepper, fresh parsley, or vegan parmesan.
7
8
9
10
Storage
Fridge: 4-5 days
Notes
- High-protein pasta: Barilla Protein+, chickpea, lentil, etc
- Go-to silken tofu brand: Mori-Nu silken tofu by Morinaga
- We love this with cremini mushrooms, but shiitake are great, too
Ingredients
Servings:
2
BASE + AROMATICS
- 6 oz high-protein pasta
- ½ tbsp olive oil
- 1 medium yellow onion, diced
- 8 oz mushrooms, sliced
- 3 cloves garlic, minced
- ½ tsp dried thyme
SPICES
- 1 box extra-firm silken tofu
- 2 tbsp nutritional yeast
- 2 tsp white miso paste
- 2 tsp Dijon mustard
- 1 tbsp white wine vinegar
- ¼ cup plain soy milk or water
- ½ tsp sea salt, plus more to taste
- Black pepper to taste
OPTIONAL GARNISHES
- Vegan parmesan cheese
- Parsley
- Black pepper
BASE + AROMATICS
- 6 oz high-protein pasta
- ½ tbsp olive oil
- 1 medium yellow onion, diced
- 8 oz mushrooms, sliced
- 3 cloves garlic, minced
- ½ tsp dried thyme
SPICES
- 1 box extra-firm silken tofu
- 2 tbsp nutritional yeast
- 2 tsp white miso paste
- 2 tsp Dijon mustard
- 1 tbsp white wine vinegar
- ¼ cup plain soy milk or water
- ½ tsp sea salt, plus more to taste
- Black pepper to taste
OPTIONAL GARNISHES
- Vegan parmesan cheese
- Parsley
- Black pepper
BASE + AROMATICS
- 170 g high-protein pasta
- 7.5 mL olive oil
- 1 medium yellow onion, diced
- 225 g mushrooms, sliced
- 3 cloves garlic, minced
- ½ tsp dried thyme
SPICES
- 308 g extra-firm silken tofu
- 10 g nutritional yeast
- 12 g white miso paste
- 10 g Dijon mustard
- 15 mL white wine vinegar
- 60 mL plain soy milk or water
- ½ tsp sea salt, plus more to taste
- Black pepper to taste
OPTIONAL GARNISHES
- Vegan parmesan cheese
- Parsley
- Black pepper
BASE + AROMATICS
- 170 g high-protein pasta
- 7.5 mL olive oil
- 1 medium yellow onion, diced
- 225 g mushrooms, sliced
- 3 cloves garlic, minced
- ½ tsp dried thyme
SPICES
- 308 g extra-firm silken tofu
- 10 g nutritional yeast
- 12 g white miso paste
- 10 g Dijon mustard
- 15 mL white wine vinegar
- 60 mL plain soy milk or water
- ½ tsp sea salt, plus more to taste
- Black pepper to taste
OPTIONAL GARNISHES
- Vegan parmesan cheese
- Parsley
- Black pepper
Instructions
1
Bring a pot of salted water to a boil. Cook protein pasta according to package directions. Reserve a cup of pasta water, then drain and set aside.
2
While pasta cooks, combine silken tofu, nutritional yeast, miso, Dijon, vinegar, soy milk, and salt + pepper in a blender. Blend until smooth. Set aside.
3
In a large pan, heat olive oil over medium. Add onion and cook 3-4 minutes until soft.
4
Stir in mushrooms and a pinch of salt. Cook 5-7 minutes until mushrooms are golden and their moisture has evaporated. Add garlic and thyme and cook 1 more minute.
5
Reduce heat to low. Add the blended sauce and a splash of pasta water to loosen it up. Stir in cooked pasta and toss to coat everything evenly. Add more pasta water as needed to reach your preferred creaminess.
6
Taste and adjust salt and pepper. Serve hot with extra black pepper, fresh parsley, or vegan parmesan.
7
8
9
10
Storage
Fridge: 4-5 days
Notes
- High-protein pasta: Barilla Protein+, chickpea, lentil, etc
- Go-to silken tofu brand: Mori-Nu silken tofu by Morinaga
- We love this with cremini mushrooms, but shiitake are great, too
Macros
Calories: 535
Protein: 37 g
Carbs: 75 g
Fat: 10 g
Macros
Calories: 535
Protein: 37 g
Carbs: 75 g
Fat: 10 g
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