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
- Thinly slice onion and garlic. Sauté until tender. Remove from pan and set aside.
- 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.
- Cook the pasta of your choice to the package directions.
- Tear or slice mushrooms and sauté (in batches if needed) until golden brown.
- Mix miso with a splash of water and stir until smooth.
- Add the miso paste to the mushrooms and cook for 1-2 minutes on low heat.
- Add in the tofu cream sauce and stir in your pasta. Add a splash of pasta water to pull everything together.