Description
A rich, creamy, and spicy weeknight dinner that combines firm tofu and oat cream for a luxurious sauce, tossed with sautéed mushrooms and penne pasta in just 20 minutes.
Ingredients
Scale
- 14 oz (400g) firm tofu, pressed and drained
- 1/2 cup (120ml) oat cream
- 4 cloves garlic, minced
- 2 tablespoons Cajun seasoning
- 12 oz (340g) penne or rigatoni pasta
- 1 pound (450g) cremini or baby bella mushrooms, sliced
- 1 medium yellow onion, diced
- 1/2 cup (120ml) low-sodium vegetable broth
- 1 teaspoon smoked paprika
- 1 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- Salt to taste
- Optional: 1 red bell pepper, diced
- Optional: 2 green onions, sliced
- Optional: 1/4 teaspoon cayenne pepper
Instructions
- Press the tofu for 10 minutes to remove excess water, then break into chunks.
- Blend the pressed tofu with oat cream, minced garlic, Cajun seasoning, smoked paprika, and black pepper until completely smooth. Taste and adjust seasoning if needed.
- Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1/2 cup of pasta water before draining.
- While pasta cooks, heat olive oil in a large skillet over medium-high heat. Add diced onion and sliced mushrooms.
- Sauté vegetables for 5-7 minutes until mushrooms release water, evaporate, and begin to brown. Add red bell pepper if using and cook for 1 more minute.
- Reduce heat to medium-low. Pour in vegetable broth to deglaze the pan, scraping up browned bits.
- Add the blended tofu mixture to the skillet and stir to combine. Simmer gently for 2-3 minutes until the sauce thickens slightly. Adjust consistency with reserved pasta water if needed.
- Add the drained pasta to the skillet and toss to coat evenly with the sauce.
- Serve immediately, topped with green onions, fresh black pepper, and a drizzle of olive oil.
Notes
Pressing the tofu is crucial for a thick sauce. Do not crowd the mushrooms in the pan to ensure they brown rather than steam. Use low-sodium broth to control salt levels, as Cajun seasoning can be salty. This recipe does not freeze well due to the tofu and oat cream texture changes.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: Cajun
Nutrition
- Serving Size: 1 plate
- Calories: 380
- Sugar: 4
- Sodium: 450
- Fat: 12
- Saturated Fat: 2
- Carbohydrates: 52
- Fiber: 4
- Protein: 12
Keywords: vegan pasta, creamy mushroom pasta, cajun recipe, weeknight dinner, tofu recipes, gluten-free option, quick meals