Max La Manna Easy Vegan Mushroom Pasta | Plant-based Recipe
In this exclusive recipe for The Happy Foodie, Max La Manna creates an extra creamy vegan mushroom pasta using silken tofu in place of dairy.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at thehappyfoodie.co.uk.
Ingredients
- 50g cashews
- 1 block silken tofu
- 3 tbsp oat milk
- 1 tsp Dijon mustard
- 2 tbsp nutritional yeast
- 400g mushrooms, roughly chopped
- 2 tbsp olive oil
- 2 cloves garlic
- 2 sprigs thyme
- 75ml white wine
- 350g dried Fettuccine
- Handful tarragon, finely chopped
- vegan parmesan, to serve
- Pinch turmeric
- 1 tbsp miso paste
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