Pasta with Cheesy Mushroom Sauce and Tofu
InternationalMainshigh proteinquickcomfort foodbudget friendly
Nika’s Pick35g protein
Recipe by Nikoleta · @surovadcerka
The mushrooms need to be dry-fried before any oil goes near them. Mushrooms are mostly water, and adding fat at the start traps that water so they stew instead of browning. Cook them in the dry pan until the moisture has gone, then add the oil and give them another three minutes to colour properly. It's an extra step and it's the whole difference.
The tofu is fried separately first, so it stays golden instead of going soft in the sauce.
Nutritional yeast and lemon juice do the cheesy work. Keep a little pasta water back — the sauce thickens fast and a splash loosens it without diluting the flavour. Thirty minutes, two servings, 35 g of protein.
Ingredients
pasta
- 200 g pasta
sauce
- 150 g button mushrooms
pasta
- 100 g zucchini
- 50 g cherry tomatoes
- 1 tbsp olive oil
sauce
- 250 ml soy cooking cream
pasta
- 200 g marinated tofu
sauce
- 2 tbsp nutritional yeast
- 1/2 lemon juice
- 1 tsp salt
- 1 pinch black pepper
Contains: gluten, soy
How to make it
- Bring a pot of water to a boil for the pasta. Salt it well, and once it starts boiling, add the pasta and cook according to the package instructions.
- While the water heats up and the pasta cooks, cut the tofu into small cubes. Heat a little oil (½ tbsp) in a small pan over medium-high heat and fry the tofu until golden on all sides, about 5–7 minutes. In the last 2 minutes, add the zucchini sliced into half-moons. Set aside.
- Add the sliced mushrooms to the same pan and sauté them dry until they release most of their moisture. Only then add the remaining oil and fry them until golden for another 3 minutes.
- Pour in the soy cream, stir well, and add nutritional yeast, lemon juice, salt, and black pepper. Mix thoroughly and bring to a gentle simmer. If the sauce becomes too thick, loosen it with a little pasta cooking water. Taste and adjust the seasoning if needed.
- Add the drained pasta directly to the pan with the sauce and mix well. Finally, add the pan-fried tofu, zucchini, and halved cherry tomatoes.
Nutrition
745Calories
35 gProtein
87 gCarbs
30 gFat
7 gFiber
per serving
