This is an easy to cook and clean one-pot pasta dish; good for when I’m feeling cold and craving creamy mushroom flavours.
Adapted and veganised from dontgobaconmyheart_.

ingredients

seasoning

• 1 tsp salt
• 3/4 tsp paprika
• 1/2 tsp dried oregano
• 1/2 tsp freshly ground black pepper
• 1/4 tsp chilli flakes
• 1/4 tsp dried thyme
• 1 tbsp nooch

pasta

• 1 brown onion, diced
• 3 cloves of garlic, grated
• 1 kg tofu, crumbled into chunks
• 2 tbsp tomato paste
• 1L mushroom stock
• 700 mL Tomato passata
• 250 mL plant cream
• 1 tsp Worcestershire sauce
• 300 g conchiglie pasta
• finely diced fresh parsley (optional)
• olive oil, as needed

method

1. Add a generous amount of oil to a large pot over medium heat. Add tofu and fry until lightly browned. Stir occasionally while frying.
2. Add onion and fry until soft.
3. Add garlic and fry until fragrant.
4. Stir in the seasoning ingredients and tomato paste, and fry for a minute or so.
5. Stir in the passata, mushroom stock, plant cream, and Worcestershire sauce, then stir in the uncooked pasta.
6. Bring to a boil, then simmer until the sauce has thickened and the pasta is al dente, stirring frequently.
7. Enjoy with salt, pepper, nooch and parsley to taste.

notes

• Add some chopped mushrooms in with the onion for extra texture and mushroom flavour.
• Halve the amount of tofu for more sauce.
• I like using Flora Thickened Plant Cream, but I’m sure there are others that will work the same.

macros

energy	2900 kJ
protein	40.6 g
fat	50.2 g
carbohydrates	43.8 g
fibre	14.8 g