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Vegan Mushroom Pasta
INGREDIENTS
- 520 g Firm Tofu
- 6 tbsp Raw Cashews
- 4 clove Garlic
- ¼ cup Lemon Juice
- ½ cup Water
- 1 tbsp Wholemeal Flour
- 1 tbsp Coconut Oil
- 2 medium Zucchini
- 3 cup Sliced Mushrooms
- 1 cup Green Peas
- 1 medium Onion
- 720 g Cooked Wholemeal Pasta
METHOD
Step 1
Cook the pasta according to packet instructions, then set to the side.
Step 2
Meanwhile, slice the tofu, zucchinis, mushrooms, and onion.
Step 3
Add the cashews, garlic, lemon juice, flour, coconut oil, and hot water to a food processor. Process until smooth and creamy. Add extra water if needed to create a smooth, creamy sauce.
Step 4
Place a large non-stick wok or saucepan over a medium heat.
Step 5
Throw in the onion, allow to cook until translucent, then add the rest of the vegetables and the tofu.
Step 6
Cook for 4-5 minutes, until the vegetables are softened and the tofu is slightly browned, then add in the cashew sauce.
Step 7
Stir, adding a little water if needed to help the ingredients combine.
Step 8
Finally, add in the cooked pasta. Stir and leave on the heat until heated through.
Step 9
Divide into 4 serves, then dig in!
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