Creamy Miso Mushroom Pasta


  • 1 block tofu
  • 1 pound mushrooms -  we used blue and white oyster mushrooms from our friends at Rich Life Farms 
  • 2 onions
  • 6 cloves garlic
  • 2 tbsp miso paste
  • 1 pound pasta of your choice
  • 1 tsp chili flakes 
  • 1 tbsp nutritional yeast
  • 1 tsp apple cider vinegar
  • 1 tsp Italian herbs 
  • 1 tsp garlic powder
  • 1 tsp onion powder


  1. Thinly slice onion and garlic. Sauté until tender. Remove from pan and set aside.
  2. Add the following ingredients to your blender - drained CinSoy Tofu, half of the onion mixture, nutritional yeast, garlic and onion powder, apple cider vinegar and Italian herbs. Blend until smooth and creamy. Set aside.
  3. Cook the pasta of your choice to the package directions.
  4. Tear or slice mushrooms and sauté (in batches if needed) until golden brown.
  5. Mix miso with a splash of water and stir until smooth. 
  6. Add the miso paste to the mushrooms and cook for 1-2 minutes on low heat.
  7. Add in the tofu cream sauce and stir in your pasta. Add a splash of pasta water to pull everything together. 

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