This creamy mushroom and spinach pasta sauce is made using a secret high protein ingredient! It’s a delicious and filling weeknight meal.
- 1 tbsp olive oil
- 7 cloves garlic, minced
- 1 shallot, sliced thin
- 16 oz silken tofu
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/2 tsp paprika
- 2 tbsp white miso paste
- 1 1/2 tbsp nutritional yeast
- 2 tsp lemon juice
- 1/4 cup vegetable broth
- 5 cups sliced mushrooms
- 6 oz bag fresh baby spinach
- 8 oz box chickpea pasta shells
- 1/2 cup freshly grated parmesan cheese (grated fine)
- Heat olive oil in a large frying pan on medium heat. Add garlic and shallot and a pinch of salt and pepper, and cook for 2-3 minutes.
- Add half the cooked garlic and shallot to a high powered blender, along with tofu, salt, pepper, paprika, miso, nutritional yeast, lemon juice, and vegetable broth. Blend on high for about 30 seconds until smooth and creamy.
- Add a little more oil to the pan with remaining garlic and shallots. Add mushrooms and a pinch of salt and pepper.
- Cook mushrooms, stirring occassionally, for 5-10 minutes until well cooked.
- Add spinach to the pan with mushrooms, plus salt and pepper to taste. Continue to cook until spinach is wilted.
- Cook chickpea pasta according to package instructions.
- Add cooked pasta back to the pot with about 1/2 cup of sauce. Stir to coat pasta, and add more sauce as neccessary.
- Stir in parmesan cheese until melted.
- Add vegetables and stir to combine. Serve with additional parmesan cheese sprinkled on top, if desired.
- This recipe is not vegan because it contains parmesan cheese. I think this could easily be made vegan if you left out the cheese and doubled the nutritional yeast + added 1 tbsp of miso, or replaced the parmesan cheese with shredded vegan cheese.
- Use a pasta shape that holds a creamy sauce well, like shells, fettuccine, or elbows.
Keywords: mushroom and spinach pasta, gluten free, high protein pasta