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Creamy Lemon and Mushroom Pasta by @thefoodietakesflight
Serves 2-3 people
225g dry linguine pasta (1/2 lb)
1 tbsp olive oil
3 cloves garlic
1 onion, diced
200 g mushroom of choice (I used a mix of button and shiitake mushrooms)
1 tsp soy sauce
250g 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
Dash of pepper
1 tbsp olive oil Chopped basil, for garnishing
Heat a pan. Add in 1 tbsp olive oil. Once hot, sauté the garlic and onions until tender. Set aside.
Sauté the mushrooms of choice and then season with some soy sauce. Set aside as well.
Drain 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.
Heat pot of water and add some salt and olive oil (just so pasta doesn’t stick together when cooking). While pasta is cooking, place the sauce in a pan. Add in the cooked pasta and mix well. 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.
Leave the pasta to cook in the sauce for 2-3 minutes until the sauce thickens and is absorbed by the pasta.
Garnish pasta with some basil, if desired. Best enjoyed when hot!
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