This creamy porcini pasta is high in protein and healthy fats to keep you satisfied and energized longer.
Add a big green salad or fresh steamed veggies and you have a complete meal!
What are some of your favorite Meatless Monday dishes?
Creamy Porcini Pasta
Serves 6
For the tofu “cream” sauce:
1 package (8 ounces) extra-firm tofu
1 tablespoon olive oil
5 teaspoons freshly squeezed lemon juice
2 teaspoons white wine vinegar
1 teaspoon agave nectar or honey
1/4 teaspoon salt
1 teaspoon chopped fresh dill
1 teaspoon smoked paprika
For the porcini pasta:
1 box (16 ounces) parpardelle or large rigatoni pasta
1 ounce dried porcini mushrooms
1 onion, thinly sliced
8 ounces button mushrooms, sliced
1 tablespoon olive oil
1 tablespoon Dijon mustard
1 cup low-sodium vegetable broth
1/4 teaspoon ume plum vinegar or red wine vinegar
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/4 cup nutritional yeast (lends a cheesy smokey flavor to the dish & is full of B12!)
Salt and freshly ground pepper to taste
To make the tofu “cream” sauce:
In a blender or food processor, combine the tofu, olive oil, lemon juice, white wine vinegar, agave or honey, salt, dill and smoked paprika. Process until smooth.
To complete the Creamy Porcini Pasta:
Bring a large pot of salted water to a boil over medium-high heat. Cook the pasta according to package directions.
Meanwhile, soak the dried porcini mushrooms in a bowl of hot water to cover for 20 minutes. Drain.
Heat the olive oil in a large skillet over medium heat. Add the onions and cook 7-10 minutes, stirring occasionally, or until the onions have softened.
Add the sliced button mushrooms and cook 5-7 minutes, stirring occasionally, or until the mushrooms are softened.
Stir in the Dijon mustard, vegetable broth and soaked porcini mushrooms. Stir in the tofu “cream” sauce and cook 1 minute, or until heated through.
Season with vinegar, garlic powder, cayenne pepper and nutritional yeast, if using. Taste for seasoning and season with salt and pepper if desired.
Drain the pasta and add to the sauce, stirring to coat well.
In a blender or food processor, combine the tofu, olive oil, lemon juice, white wine vinegar, agave or honey, salt, dill and smoked paprika. Process until smooth.
To complete the Creamy Porcini Pasta:
Bring a large pot of salted water to a boil over medium-high heat. Cook the pasta according to package directions.
Meanwhile, soak the dried porcini mushrooms in a bowl of hot water to cover for 20 minutes. Drain.
Heat the olive oil in a large skillet over medium heat. Add the onions and cook 7-10 minutes, stirring occasionally, or until the onions have softened.
Add the sliced button mushrooms and cook 5-7 minutes, stirring occasionally, or until the mushrooms are softened.
Stir in the Dijon mustard, vegetable broth and soaked porcini mushrooms. Stir in the tofu “cream” sauce and cook 1 minute, or until heated through.
Season with vinegar, garlic powder, cayenne pepper and nutritional yeast, if using. Taste for seasoning and season with salt and pepper if desired.
Drain the pasta and add to the sauce, stirring to coat well.
Bon Appetit!
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