Whole Food, Plant-Based Recipe Creamy Pasta with Mushrooms and Peas
Recipe courtesy of Chef Carole Levy, PPMNY Culinary EducatorThis pasta dish is so creamy and delicious it will keep you coming back for more. The silken tofu is a great base for this sauce and adds a boost of protein.
Ingredients
3 large shallots, peeled and roughly chopped
- 2 cloves garlic, minced
- 8 oz. silken tofu, drained
- 3 T nutritional yeast
- 1 T lemon juice + zest
- ¼ tsp nutmeg
- black pepper to taste
- 2 cups shiitake mushrooms (white button, cremini, or a combination)
- 1½ cups green peas, frozen or fresh*
- 8 ounces of shaped pasta (like fusilli, orecchiette)
- Parsley or chives for topping
Chef's Notes
*If using frozen peas, put in a mesh strainer and run under hot water. Fresh peas can be blanched quickly using boiling water, but be sure not to overcook.
