Creamy Mushroom Pasta Bake - Vegan Recipe
Enjoy a creamy mushroom pasta bake with thyme and rosemary, topped with crispy breadcrumbs and baked to perfection. Perfect comfort food!
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Cooking tools:
- Pot
- Stove
- Measuring cup
- Measuring spoon
- Colander
- Blender
- Skillet
- Wooden spoon
- Baking dish
- Oven
- Chef's knife
- Cutting board
- Microplane
- Mixing bowl
- Spatula
- Oven mitt
- Serving platter
Ingredients
- 400g spiral (fusilli) pasta (gluten-free if required)
- 1/2 teaspoon salt
- 3 tablespoons olive oil (plus extra for drizzling)
- 300g Portobello mushrooms, sliced
- 2 cloves garlic, minced
- 1 sprig thyme
- 1 sprig rosemary
- Zest of a lemon
- Pepper, to taste
- [For the sauce:]
- 300g silken tofu
- 1/4 cup nutritional yeast
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1/2 cup almond milk (or any unsweetened plant milk)
- 1/2 cup water
- 20g raw cashews (approx 20 kernels)
- 1 teaspoon apple cider vinegar
- [Toasted bread crumbs:]
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 1/2 cup (80g) bread crumbs (gluten-free if required)
- 2 tablespoons nutritional yeast
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