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Warm 1 teaspoon of olive oil in a large skillet over low heat. Add the minced garlic and sauté until fragrant and light golden, about 4 minutes. Pour in 1 cup of white wine and increase the heat slightly. Bring the wine to a gentle simmer and cook for 10 minutes, stirring occasionally.
Drain the liquid from the carton of Mori-Nu Silken Tofu. Place the tofu in a blender along with the nutritional yeast and salt. Pour the reduced wine/garlic mixture into the blender and pureé. This shouldn’t take long, as the tofu is very soft and silky. Pour the sauce back into the skillet and warm over low heat. Stir in the remaining ¼ cup of white wine and continue to cook for 3 to 4 minutes, until the sauce is thick.
Meanwhile, bring a pot of water to boil to cook the pasta. When the water has reached a boil, add a lot of salt (a tablespoon should do it), then pour in the pasta. Cook the pasta according to the package directions. Drain, but don’t rinse the pasta with cold water. Rinsing will wash away all of the starch that allows the sauce to cling to the noodles.
While the pasta is cooking, prepare the mushrooms. Heat the remaining teaspoon of olive oil in a large cast iron skillet over medium-low heat. Add the shallots to the skillet and sauté for 3 minutes. Transfer the mushrooms to the skillet and season with a pinch of salt and a few twists of black pepper. Continue to cook the mushrooms, stirring occasionally, for 8 minutes. Sprinkle in the fresh thyme and cook for 1 minute more. Remove from heat.
Pour the drained pasta into the skillet to join the sauce. Toss to coat the noodles in the sauce.
Use a slotted spoon to transfer the cooked mushrooms to the pasta, leaving behind any liquid the mushrooms released in the cast iron skillet.
Divide the creamy garlic mushroom pasta between four bowls and garnish with fresh thyme. Enjoy warm.