Creamy Vegan Pasta
-
Prep Time
10 MINS
-
Cook Time
10 MINS
- KCals 457
- Carbs 77G
Ingredients
- 400 g penne pasta
- low-calorie cooking spray
- 3 cloves garlic, peeled and crushed
- 150 g oyster mushrooms, sliced into bitesize pieces
- 125 g chestnut mushrooms, sliced
- 340 g silken tofu
- 100 g frozen edamame beans, out of the pods
- salt, to taste
- 1 tsp black pepper
- 1 tsp fresh tarragon, finely chopped
Instructions
-
Cook the pasta according to the packet instructions.
-
While the pasta is cooking, spray a large frying pan with low-calorie cooking spray. Add the garlic and mushrooms, then fry for 3-4 minutes — until tender.
-
In a food processor, whizz up the silken tofu until it resembles thick cream.
-
Once the mushrooms are tender, add the edamame beans, salt and pepper, and mix. Leave to cook for 2 minutes, and then add the blended tofu and tarragon. Stir well and leave to simmer until the pasta is cooked.
-
Once the pasta is cooked, drain — keeping back about 150ml of the water that the pasta was cooked in. Add the pasta to the mushroom sauce, along with the pasta water, and mix until all the pasta is coated.
-
Serve with a little sprinkle of extra tarragon if desired!