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!