Okay this delicious & vegan recipe 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!
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!
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!
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? 😀
Cheezy Pasta, Tofu & Mushrooms with Avocado & Basil Cream
- 1/2 block tofu
- 1 cup of dry rigatoni pasta
- 5 tbsp nutritional yeast
- Juice of 1 lemon
- 1/2 red bell pepper
- 1 small bunch of basil
- 1 avocado
- 2 cloves garlic
- 1/4 cup unsweetened almond/plant milk
- 1/4 cup frozen corn
- 1/4 cup frozen peas
- 1/2 cup mushrooms
Cut tofu into cubes and place into a bowl
Add in 2 tbsp nutritional yeast, and the juice of 1 lemon and coat tofu - being careful not to break the tofu
Place a non-stick baking mat on a baking sheet, or use parchment paper so the tofu doesn't stick and place in the oven at 400F for about 25 minutes
While the tofu is cooking, place pasta in a pot of boiling water, and cook as per package instructions
While that is cooking, add mushrooms, corn & peas to a non-stick pan and saute for a few minutes just to release the moisture from the mushrooms and warm up the frozen peas
To finish up, place avocado, basil, 2 tbsp nutritional yeast, garlic, red pepper & almond/plant milk into a blender and blend until creamy
Once everything is done cooking, place it all into a bowl with the remaining nutritional yeast (1 tbsp) and the avocado cream and combine! It is now ready to ENJOY! 🙂