Creamy Mushroom Linguine

Creamy Mushroom Linguine
This recipe is very popular. It’s comforting, warming and utterly delicious. I used silken tofu and olive oil to create a rich, silky sauce that clings beautifully to the linguine.
Icon_cookingtime_grey Created with Sketch. 20 mins
Icon_apron_grey Created with Sketch. Easy
Icon_cloche_grey Created with Sketch. Serves 2
Creamy Mushroom Linguine


For the sauce:

  • 1 350g (12oz) pack silken tofu (I use this brand). US equivalent.
  • 2 tbsp extra-virgin olive oil
  • 1½ tbsp soy sauce

For the mushrooms:

  • 400g (=12oz) chestnut mushrooms, thickly sliced. (Button mushrooms will work too).
  • 2 tbsp olive oil
  • 2 cloves garlic, finely chopped
  • 180g (=1½ cups) frozen peas
  • ½ a lemon, juice of

For the pasta:

  • 1 tbsp fine sea salt or table salt
  • 320g dried linguine (spaghetti will work too)

How to make

  1. To make the sauce, put the tofu, soy sauce and extra-virgin olive oil into a blender and blitz until smooth. Set aside.

  2. In a large saucepan or casserole dish saute the mushrooms over a medium/med-high heat for 10 minutes.

  3. Meanwhile, for the pasta, bring 2 litres of water to the boil with the salt. Add the pasta to the boiling water, reduce to a low simmer, and cook until just below al dente (around 8-10 minutes). Drain and rinse with cold water to stop it cooking.

  4. Add the garlic to the mushrooms and saute for another 5 minutes. Then add the peas and cook for 1-2 minutes.

  5. Add the pasta to the mushrooms and peas and stir through until everything is hot. Pour the sauce all over and stir through thoroughly.

  6. Add the lemon juice and season with pepper to taste.

  7. Serve in warm bowls and enjoy.

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