The ultimate vegan dish, Moni’s creamy mushroom  pasta is a wonder of tofu, coconut milk, mushrooms and our own mix of spices and herbs. Serve with your favorite pasta.

Serves 4 | Prep time: 10 minutes | Cooking time: 20 minutes |


•2 tbsp olive oil
•1 large onion sliced
•1 garlic glove chopped
•400g shitake mushroom
•1 handful basil chopped
•340g (1 pack) firm tofu drained
•2 tbsp tamari sauce
•2 tbsp lemon juice
•½ tsp salt
•1 tsp garlic powder
•Pinch of white pepper
•3 tbsp nutritional yeast
•1 tsp turmeric
•1 cup plant base milk (I used coconut milk)
•Coriander chopped to serve

Place the oil in a pan and heat, than add the onion and cook until slight brown and soft. Add the garlic and cook for another minute. Then add the mushrooms, tamari and cook for 5 minutes. Set aside.

In a blender add the tofu and the remaining ingredients and blend until creamy. Add the creamy tofu to the mushroom mixture and cook for another 2 minutes, taste for seasoning. Add some chopped coriander.

Cook the pasta as per package instructions, than add to the creamy mushroom sauce. Garnish with nutritional yeast.