Creamy Pasta w/ Mushroom, Spinach and Tofu

This pasta is quick, easy and delicious – what more could you want!? It’s a great week night dinner with plant protein from smoked tofu, green goodness from spinach, meaty texture from the mushrooms, carbs to keep you going in the pasta and lots of flavour and healthy fats in the creamy sauce. Feel free to change it up as well by swapping the spinach for chard or kale. You could go for another veggie instead of mushrooms, I think broccoli or bell pepper would be yum. Also there are so many different types of pasta these days so don’t be afraid to try something new! If you wanted to get a little extra protein in you could always go for a pasta made from legumes like chickpea or lentils. The combos are endless but I hope you’ll try and enjoy this original too!

Malin x

Creamy Pasta w/ Mushroom, Spinach and Tofu

Makes 2 large servings.

INGREDIENTS:

2 servings of pasta, such as fusilli or penne

1 tbsp rapeseed oil

1 onion

2 garlic cloves

250 g Mushrooms

200 g Smoked tofu

2 tsp dried basil

0,5 tsp garlic powder, optional

A pinch of chili flakes

1 tbsp tomato puré

250 ml vegan cream

1 tsp vegetable stock powder

100 g baby spinach

Salt and black pepper, to taste

METHOD:

Cook the pasta in generous amounts of water until al dente, follow package instructions for exact cooking time.

Slice the onion into half moons and the garlic into thin slivers. Gently heat the oil in a large frying pan (that handles acid so avoid cast iron or carbon steel). Once warm sprinkle in the sliced onion and sauté for a few minutes, until softened. In the meantime clean and slice your mushrooms.

Add the garlic to the pan once the onion has softened and sauté another minute. Then add the sliced mushrooms, season with salt and black pepper and sauté for 5-7 minutes or until the mushrooms have released their liquid and most of it has cooked off in the pan. In the meantime cube the tofu into bite sized pieces and once the mushrooms are looking good add the tofu cubes and sauté for a couple of minutes.

Sprinkle in the chili flakes and dried basil as well as garlic powder if using it. Then stir it through the veggies. Add the tomato pure to the pan and stir that through as well. Cook it off for a minute before adding the cream, this mellows the tomato pure a little. Also add the vegetable stock powder and mix well. Then simmer for 2-3 minutes to allow the flavours to marry.

Stir the spinach through the sauce until wilted, this should only take a minute. Combine the cooked pasta with the sauce and serve. Sprinkle with a little extra chili flakes if you’re feeling spicy.

Cider Poached Pears with Ginger Sauce and Caramelised Nuts

  • 2 pears (firm )
  • 2 Cups  cups dry pear cider ( (I used one with  0,5 per cent alcohol))
  • 0,5 tsp ginger powder (or 3 half centimeter slices of fresh ginger)
  • 1 tsp corn starch (or arrowroot starch)
  • 1 tbsp water
  • 2 tbsp sesame seeds
  • 1 handful pecan and walnut halves
  • 1 tbsp maple syrup

  1. Preheat the oven to 175 degrees celsius fan assisted.

  2. Peel your pears and cut them into halves. Use a pairing knife to remove the butt end and the core. You could also use a teaspoon to remove the core. Set aside.

  3. Bring the cider to a boil along with the ginger in a sauce pan just large enough to fit the pear halves side by side with no overlap. Once boiling place the pears cut side down into the pot and cover with a lid. Simmer the pear halves for 20-30 minutes, flipping them over halfway through. When a tooth pick goes through the pear easily they are done.

  4. While the pears cook break the pecans and walnuts into small pieces and mix them with the sesame seed and maple syrup. Place the mixture on a lined baking sheet and spread it out into a single layer. Place in the middle of the oven and toast for 10 minutes, giving them a mix halfway through. Once toasted let them cool and then break the caramelised nut and seed mixture into small pieces.

  5. Once the pears are soft remove them from the pot and set aside. Also remove the ginger pieces if you used fresh ginger. Mix the corn or arrowroot starch with the water until smooth and pour into the simmering cider while stirring continuously. Simmer for another 3-4 minutes or until it thickens into a glaze like sauce.

  6. Serve the pears in bowls with the ginger cider sauce and I suggest some vegan whipped cream, top with a sprinkling of the caramelised nuts and seeds.

  7. Serve with:

    Vegan whipped cream, vanilla cashew cream, vegan custard or

    vegan vanilla ice cream

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