Creamy Lemon and Mushroom Pasta

A super satisfying Lemon and Mushroom Pasta cooked in a creamy and flavourful sauce! Made with a dairy-free and also nut-free sauce! I used silken tofu (yes, tofu!) for the sauce base and of course lemon juice with a few other basic ingredients. Check out the video below for more pasta recipe ideas!

📝 Ingredients

• 225 g dry linguine pasta ((1/2 lb) or other pasta of choice)
• Olive oil and salt (for boiling pasta)
• 1 tbsp olive oil
• 3 cloves garlic (minced)
• 1 small onion (diced)
• 200 g mushroom of choice (, I used a mix of button and shiitake mushrooms)
• 1 tsp soy sauce
• 250 g silken tofu (, I used silken tofu in a tube)
• 3 tbsp lemon juice
• 2 tbsp nutritional yeast
• 1/4 cup water
• 2 tsp salt (or to taste)
• Ground pepper (to taste)
• Salt (to taste)
• More lemon juice (if desired)
• Chopped basil (for garnishing)

👨‍🍳 Instructions

1. 1Heat a pan. Add in 1 tbsp olive oil. Once hot, sauté the garlic and onions until tender. Set aside.
2. 2Sauté the mushrooms of choice and then season with some soy sauce. Set aside as well.
3. 3Drain excess liquid from the silken tofu. Place the tofu and remaining sauce ingredients including the sautéed garlic and onion into a blender and blend until smooth.
4. 4Heat pot of water and add some salt and olive oil (just so pasta doesn’t stick together when cooking).
5. 5While pasta is cooking, place the sauce in a pan and leave to simmer over medium heat. Add in the cooked pasta and mix well into the sace. I like to add the pasta directly from the pot right after it cooks while it’s still hot. This way the pasta continues to cook and will absorb the flavours of the sauce.
6. 6Leave the pasta to cook in the sauce for 2-3 minutes until the sauce thickens and is absorbed by the pasta. Season with salt and pepper, to taste, if needed. Plus more lemon juice, if you'd like.
7. 7Garnish pasta with some basil, if desired. Best enjoyed when hot!