NEW Vegan Recipe! Cheezy Pasta & Tofu w/Avocado Basil Cream

Flat lay photo of pasta, mushrooms, tofu and avocado basil sauce - vegan recipe
Okay this is going to be your new go to dinner for the rest of the month I swear, it’s easy to make, perfect for a cold night, and just so delicious!
For those of you who love pasta, mushrooms and tofu… boy have I got a surprise for you 😉 This easy vegan recipe is perfect for a cold cosy winter night! It’s warm, filling and just delicious. To top it all of I created this cheezy delicious avocado, basil, red pepper delicious sauce. If you don’t love nutritional yeast, or the flavor of a cheezy pasta, you might not be all about this but that is okay because this recipe is totally adaptable. Just leave out the nutritional yeast and it will still be absolutely scrumptioussss!The best way to use basil (my favourite herb) is to blend it with avocado and garlic. I swear. I tell no lies when I say that it is the best dang thing you’ll ever taste!Rigatoni pasta noodles, with tofu, mushrooms and avocado basil sauce - vegan recipe

I also have another savory curry recipe that you are GOING to loveeee if you love warm comforting meals on a cold night! It’s my Chickpea & Mushroom Red Curry that can be eaten with any of your favourite carbs! Made with my favourite red curry paste and creamy rich coconut milk! It’s a must try!

Chickpea and Mushroom red curry over noodles with veggies - vegan recipe

Anyways back to the recipe… One thing I regret not adding to this delicious bowl is sundried tomatoes. I have a whooooole bag of them just chilling in my pantry and I always forget about them. Poor things!

Pasta with avocado basil cream, tofu and mushrooms - vegan recipe

Good news though, is that everything in this recipe you likely already have hanging around your kitchen, so let’s get into it shall we? 😀

If you decide to recreate this recipe and take a photo, please tag me on Instagram @platedbykay + #PlatedByKay! I love to see your recreations!

Cheezy Pasta, Tofu & Mushrooms w/Avocado & Basil Cream

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 3 servings
Author Kristin Bainbridge


  • 1/2 block firm tofu
  • 1 dry cup rigatoni pasta (can use any type of pasta you like)
  • 5 tbsp nutritional yeast
  • juice of 1 lemon
  • 1/2 red bell pepper
  • 1 handful fresh basil leaves
  • 1 avocado
  • 2 cloves garlic minced
  • 1/4 cup unsweetened almond milk/plant milk of choice
  • 1/4 cup frozen corn
  • 1/4 cup frozen peas
  • 1/2 cup mushrooms sliced


  1. Cut tofu into small cubes and place into a bowl

  2. Add in 2 tbsp nutritional yeast, and the juice of 1 lemon and coat tofu - being careful not to break it into smaller chunks

  3. Place onto a non stick baking mat or a sheet of parchment paper on top of a cookie sheet and place in the oven at 400F for about 25 minutes or until desired tenderness

  4. While the tofu is cooking, add mushrooms, corn, peas and a splash of water to keep from any sticking to a pan and sauté until the moisture has been released (about 5 minutes on low medium heat)

  5. Add pasta to a pot and cook as instructed on packaging

  6. To finish up, add avocado, basil, garlic, 2 tbsp nutritional yeast, red pepper & plant milk to a blender and blend until creamy

  7. Remove tofu from the oven when it has reached desired consistency, and mix everything together in a large bowl. Combine with creamy dressing & serve! Enjoy!