This silken tofu pasta with mushrooms is my number one lifesaver recipe! It's rich, creamy and delicious; packed with protein and comes together in less than 30 minutes.
Hello, friends! Welcome to another recipe on my blog! I am super excited to share my new favourite life (and time) saver recipe with you! I can not believe how delicious this pasta it was! But it's not only that! It is quick and easy to make; the whole dish comes together in less than 30 minutes.
If you know me, you know how much I love pasta! I could eat pasta all day and every day! And if they're easy to make, that's it. I'm sold! And this recipe, trust me, doesn't need too much fuss in the kitchen. I mean, who wants that on a busy day, right?
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Before I go into this recipe more deeply, let me tell you that a star for this recipe is silken tofu. Yes, you heard that right. Silken tofu is a great way to make creamy dishes, but it also works well in desserts, salad dressings, sauces and dips.
I also loved using silken tofu for my Vegan Pasta Bake recipe! If you haven't seen it yet, I recommend checking it out now!
why you will love this recipe
- incredibly delicious, but seriously…chef's kiss
- easy and quick to make
- only a few ingredients are needed to make
- packed with protein
- super creamy
- perfect lunch or dinner idea on a busy days
what you will need to make this silken tofu pasta with mushroom recipe
- yellow onion - The base of all my recipes is onion and garlic.
- garlic - Yes, there is no recipe without garlic.
- vegetable oil - To fry the onion and garlic. Optional. You can use any other oil that you want to use.
- mushrooms - I have used a mix of white and chestnut mushrooms.
- pasta of your choice - I love this recipe with tagliatelle, but you can choose any pasta you like.
- silken tofu - The star of the show.
- lemon - Lemon juice works perfectly well with this recipe. It is optional, but I think skipping it would be a big mistake because it's a great combination with this creamy dish.
- nutritional yeast - It gives you an extra cheesy taste. I just love it!
- Italian mixed herbs seasoning - I love these mixed herbs. But if you don't have this specific one, use oregano, marjoram and basil instead.
- red pepper flakes - Optional. Do you like it spicy? If yes, add this to the sauce.
- pasta water - To thin out the sauce.
See recipe card for quantities.
how to make this silken tofu pasta with mushroom recipe
- Cook the pasta of your choice according to the package and reserve some cooking water.
- Meanwhile, heat the oil in a large skillet, saute the onion and garlic with a pinch of salt until they are translucent and then set aside.
- Now, time to cook the chopped mushrooms. Heat some more oil in the same skillet, add the mushrooms and fry over high-medium heat until softened and caramelised and set aside.
- Let's make the silken tofu sauce. Open the package, drain any excess water, and add the tofu to the blender, including the onion, garlic, nutritional yeast, Italian mixed herbs, lemon juice, cooking water and a pinch of salt and blend until nice and smooth. If you like it a bit spicy, add red pepper flakes too.
- Pour the tofu sauce back into the frying pan to warm it up. Then add mushrooms and the cooked pasta and toss everything together. Add pasta cooking water to thin out the sauce.
- Season with salt if needed and serve it immediately. Garnish with fresh basil and red pepper flakes if desired. Enjoy!
Top tip
- When cooking the mushrooms, ensure you leave the salt off until the last minute; otherwise, your mushrooms will be rubbery. Adding salt would draw out all the moisture from the mushrooms, and you'd be steaming them.
- The sauce will thicken as it cools, so it would be best to serve it when it's still hot. You can always thin it up by adding water to it.
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more easy pasta recipes:
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Silken Tofu Pasta with Mushroom
- Total Time: 25 minutes
- Diet: Vegan
Description
This silken tofu pasta sauce will be your new favourite weeknight recipe! It is super easy and quick to make. It's creamy, delicious, and packed with protein and the whole dish comes together in less than 30 minutes!
Ingredients
- 300 g mushrooms ( I have used a mix of white and chestnut mushrooms )
- 250g tagliatelle or a pasta of your choice
Silken tofu pasta sauce:
- 1 yellow onion
- 3 cloves garlic
- vegetable oil
- 1 block of silken tofu
- 2 tbsp nutritional yeast
- 2 tbsp lemon juice
- salt
- 1 + ½ tsp Italian mixed herbs
- red pepper flakes
- 100 ml pasta cooking water
Instructions
- Cook the pasta of your choice according to the package and reserve some cooking water.
- Meanwhile, heat 2tbsp oil in a large skillet, sauté the onion and garlic with a pinch of salt until they are translucent and then set aside.
- Now, time to cook the chopped mushrooms. Heat 2 tablespoon oil in the same skillet, add the mushrooms and fry over high-medium heat until softened and caramelised and set aside.
- Let's make the silken tofu sauce. Open the package, drain any excess water, and add the tofu to the blender, including the onion, garlic, nutritional yeast, Italian mixed herbs, lemon juice, cooking water and a pinch of salt and blend until nice and smooth. If you like it a bit spicy, add red pepper flakes too.
- Pour the tofu sauce back into the frying pan to warm it up. Then add mushrooms and the cooked pasta and toss everything together. Add pasta cooking water to thin out the sauce.
- Season with salt if needed and serve it immediately. Garnish with fresh basil and red pepper flakes if desired. Enjoy!
Notes
- When cooking the mushrooms, ensure you leave the salt off until the last minute; otherwise, your mushrooms will be rubbery. Adding salt would draw out all the moisture from the mushrooms, and you'd be steaming them.
- The sauce will thicken as it cools, so it would be best to serve it when it's still hot. You can always thin it up by adding water to it.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: 2-3
Suzanne says
Really tasty! I sautéed in vegan butter some king oyster mushroom medallions for this dish. Definitely bump up all of the spices for the best flavor. Thanks for the recipe!
Kristy @ Plant N' Spice says
Hi Suzanne, Thank you for your lovely comment! I am so pleased that you liked the recipe. Oh, using vegan butter to sautee oyster mushroom is definitely a great idea; I'm sure it made it even more creamy as well 🙂
Nikita says
This is delicious!! Loved the creamy texture and feels much less bloating than a cheese-based sauce. A few notes:
- double yeast
- lots of red pepper flakes
- add black pepper
- consider chopped parsley to garnish
Will certainly be adding this to our recipe rotation!
Kristy @ Plant N' Spice says
Hi Nikita, Thank you so much! I'm so glad you liked the recipe! 🙂 There's never enough nutritional yeast, right? :))) I love it, too!
Megan says
I liked this !
Hanna Rice says
I appreciate your creativity and the effort you put into every post. Keep up the great work!
URaj says
This is fantastic!! May we pls know the nutrition from this? Would love to know how much protein/carb/fats/calories it has per serving. Thanks!
Kristy @ Plant N' Spice says
Thank you so much! Unfortunately, I'm not sure about the nutrition facts, but I'm sure you can easily check it with some apps 🙂
Pat Mongini says
5 stars; I loved this much healthier pasta that substitutes silken tofu for cream! The added pepper and basil with abundant mushrooms really enhanced the dish.
Kristy @ Plant N' Spice says
Dear Pat! Thank you so much for your lovely comment! I'm so happy that you liked the recipe💜
Alexis S. says
Five stars! Super delicious. I cleaned out my whole bowl and I’m so happy. I have plenty of leftovers for the next day or two. As somebody with chronic illness, ADHD and depression, it gets really difficult for me to make meals, especially ones that require tons of ingredients and endless directions. This was a super easy recipe for me to make on this cold January day. Aunt Flo also paid me a visit unexpectedly today and I was craving something 100% vegan, something with carbs, but on the healthier side. This gave me just the fix I needed! I did end up, throwing in just a tablespoon or so of vegan butter as well as a splash of vegan heavy cream to give the sauce a tad more thickness. I also added black pepper and towards the end of putting it all together I decided to throw in some mixed baby greens (kale, spinach and chard) since I didn’t hace fresh basil. It ended up tasting so delicious! I sprinkled some extra red pepper flakes and nutritional yeast on top at the end. And for a kick of extra vinegar and spice, I had some Louisiana Crystal Hot Sauce nearby. DEEE-LICIOUS! I definitely will be making this again in the near future, and I can’t wait to try different combinations. (One last thing, I sadly didn’t have fettuccine or tagliatelle, and I went with angel hair pasta instead. It was amazing! No complaints. I just didn’t water down the pasta as much and the thickening over time helped the angel hair hold it’s weight. Idk if that makes sense.)
Thank you for this recipe! So glad I found it. I wish I could add a picture here, but I did tag you on instagram! <3
Kristy @ Plant N' Spice says
Dear Alexis, your comment truly made my day; thank you! I'm so glad you liked the recipe, and with your additional changes, it sounds super delicious too! Sending lots of love. 🙂 <3
Lydia says
This recipe sounds very good!
Before making it for the first time, just some questions:
1.) can you give a specific measurement of how much onion to use?
2.) would vinegar be a good substitute for the lemon juice?
3.) is the recipe based on the smaller package of Mori-Nu or the larger refrigerated silken?
Thank you!!
Kristy @ Plant N' Spice says
Hi Lydia, I've been using one medium-sized onion for the recipe. I'll be honest with you: I never really use vinegar for my recipes. I am just not too familiar with it, so I'm not sure if it would work well with this recipe. I'm sorry. 🙂 The silken tofu was a normal-sized 300 grams. I hope this helps 🙂
Liz Cordoba says
This recipe is going into my rotation. Thank you! I love the creaminess and how much protein it packs. I like the idea of getting more salt into the dish by sautéing the mushrooms in a vegan butter.
Kelly says
I recently tried this vegan dish that was as comforting as it was flavorful: silken tofu nestled in a savory mushroom medley. The combination was simple yet sophisticated — soft, custardy tofu paired with earthy, umami-rich mushrooms, sautéed with olive oil.
The silken tofu was the real star here — incredibly smooth and creamy, absorbing all the savory flavors like a sponge. The mushrooms provided a lovely contrast in texture and a deep flavor that gave the dish substance. A sprinkling of basil and a few crushed red pepper flakes and black pepper added just enough brightness and heat to balance everything out.
Clark Alan says
I am not a vegan, but I might be on my way. In an effort to eat healthier, I brought home some tofu. And I googled a recipe on what to do with it. This sounded tasty. And it was great. And so healthy, met all my dietary goals for the day. I used shiitake mushrooms (my favorite). It seems like a great base to modify with my other favorites. Will definitely be making this again. Thank you.