Perfect for people who like a filling, yet healthy, meal that’s traditionally full of
saturated fat and cholesterol. This is the kind of meal you should prepare and eat at
least once a week!
8 ounces uncooked pasta (rotini, etc.) + 1 teaspoon salt
1 package (12 ounces) silken tofu
1/4 cup olive oil
1/4 cup fresh parsley and/or basil
5 large cloves garlic, chopped
1/2 large or 1 small white onion, chopped
5 ounces white, Crimini, baby Bella or Portobello mushrooms, chopped (about 2 cups
1 teaspoon sea salt
1/4 teaspoon black pepper
9 ounces vegan meat crumbles
2 tablespoons fresh herbs, chopped, for garnish
Salt, pepper and vegan Parmesan for garnish
Cook the pasta. Add one teaspoon salt to the cooking water. Drain the water when the
pasta is cooked, saving 1/3 cup of the cooking water.
Puree the tofu in a food processor or blender until creamy. Add the 1/4 cup fresh
herbs and pulse until the herbs are mostly pureed. Set aside.
Sauté the garlic and onion in a large sauté pan on medium-high heat until the onion is
translucent but the garlic is not brown.
Add the mushrooms, salt and pepper, stir and cook another 3-4 minutes.
Add the crumbles and cook for about 6 minutes, or until thoroughly cooked.
Lower the heat and stir in the tofu-herb mixture.
Add 1/3 cup of the cooking water to the mixture and stir.
Toss with the pasta.
Garnish with the chopped herbs, salt, pepper and vegan Parmesan.