Roasted Mushroom Pasta with Tofu Crumbles
Earthy Roasted Mushroom Pasta Tossed with Savory Tofu Crumbles
Ingredients:
12 oz whole wheat spaghetti or linguine
2 tablespoons olive oil
10 oz cremini mushrooms, sliced
8 oz firm tofu, drained and crumbled
1 small onion, finely chopped
3 cloves garlic, minced
1 teaspoon smoked paprika
1 teaspoon dried oregano
¼ teaspoon black pepper
Salt to taste
½ cup unsweetened plant milk (almond or soy)
2 tablespoons nutritional yeast
2 tablespoons fresh parsley, chopped
Optional: chili flakes for heat
Directions:
Preheat oven to 400°F (200°C). Toss mushrooms with 1 tablespoon olive oil, a pinch of salt and pepper. Spread on a baking sheet and roast for 20–25 minutes, stirring halfway through, until golden and tender.
While mushrooms roast, bring a large pot of salted water to a boil. Cook pasta according to package instructions. Drain and set aside.
In a skillet over medium heat, warm 1 tablespoon olive oil. Add onion and cook until softened, about 5 minutes. Add garlic and stir for 1 minute.
Stir in crumbled tofu, smoked paprika, oregano, black pepper, and salt. Cook for 7–10 minutes, stirring occasionally, until golden and crispy in parts.
Pour in the plant milk and stir in the nutritional yeast. Let it simmer gently for 3–4 minutes until slightly thickened.
Add roasted mushrooms to the tofu mixture and toss to combine. Fold in cooked pasta and sprinkle with chopped parsley.
Serve warm with extra parsley or chili flakes if desired.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
Kcal: 460 kcal | Servings: 4 servings