Creamy Mushroom Pasta

This is a work in progress. I am on a mission to make a great creamy mushroom pasta recipe, I will put my latest iteration here until I am happy with it.

The asparagus is optional, and could also be replaced with peas or broad beans.

Ingredients

300 grams Silken tofu (Or any soft tofu)
1 Leek (Finely sliced)
400 grams Mushrooms (Sliced. Button, chestnut, even portobello at a punch)
1 bunch Asparagus (Optional - 3 or 4 centimetre pieces. Could swap for peas or broad beans)
1 Brown onion (Large. Finely sliced)
4 cloves Garlic (Diced reasonably fine)
3 tablespoons Nutritional yeast, or grated soy cheese
300 grams spaghetti (Our any long pasta. I use wholemeal.)
1 tablespoon italian herbs (Basil, Oregano, Parsley, Thyme etc.)
1 tablespoon Lemon juice
1 tablespoon Tamari, Braggs or Soy sauce
1 teaspoon Black Pepper (I'd put 2 though)
1 package alt protein (Optional - Pre cooked deli style slices etc)

Info

Yield
6 Servings
Preparation time
10 minutes
Cooking time
15 minutes
Total time
25 minutes

Instructions

  1. Add boiling water to pasta and start cooking
  2. Season asparagus, put on an oven tray and pop in the oven
  3. Add finely sliced onion to pan and dry fry for a minute or two
  4. Add finely sliced leek and fry for another 2 minutes
  5. Add sliced mushrooms
  6. While they cook down, blend well the nutritional yeast, garlic, tofu, lemon juice and pepper. Add some mylk if you want to make it thinner
  7. Stir through herbs
  8. Stir through blended mixture
  9. Keep on low heat until pasta and asparagus are cooked
  10. Poorly drain pasta (leave a little bit of the water)
  11. Combine spaghetti, sauce and asparagus, along with alt-protein if using.