Creamy Mushroom Penne with Tofu
Velvety Mushroom Penne with Herb-Marinated Tofu
Recipe
Ingredients:
12 oz penne pasta
1 tablespoon olive oil
1 small onion, finely chopped
3 cloves garlic, minced
12 oz mushrooms, sliced (cremini or button)
1/2 teaspoon dried thyme
1/2 teaspoon smoked paprika
1/4 teaspoon ground black pepper
1 teaspoon sea salt (adjust to taste)
1 cup unsweetened plant-based milk (oat or almond works best)
1/2 cup vegetable broth
2 tablespoons cornstarch mixed with 2 tablespoons cold water
1 tablespoon nutritional yeast (optional, for extra umami)
1 block (14 oz) firm tofu, pressed and cubed
1 tablespoon soy sauce (or tamari for gluten-free)
1 tablespoon lemon juice
Fresh parsley, chopped (for garnish)
Directions:
Cook the penne pasta in salted water according to package instructions. Drain and set aside.
While pasta cooks, heat olive oil in a large skillet over medium heat. Add chopped onions and sauté for 3-4 minutes until translucent.
Add garlic and cook for 1 minute. Toss in mushrooms, thyme, paprika, salt, and pepper. Sauté for 6-8 minutes, stirring occasionally, until mushrooms are golden and tender.
In a separate pan, lightly pan-fry tofu cubes with soy sauce until golden on all sides. Add a splash of lemon juice for brightness. Set aside.
Pour the plant milk and vegetable broth into the mushroom pan. Stir well, bring to a simmer, then add the cornstarch slurry to thicken. Simmer for another 2-3 minutes until the sauce is creamy.
Stir in the nutritional yeast if using. Add the cooked penne and tofu to the skillet, tossing to coat everything evenly.
Garnish with freshly chopped parsley and serve warm.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 390 kcal | Servings: 4 servings