Get ready to make the easiest, one-pot VEGAN alfredo pasta ever!
Ingredients (around 3 servings):
- Small amount of vegetable oil
- 5 cloves garlic, chopped
- 1/2 onion, chopped
- 5 white mushrooms, chopped
- 1/2 block tofu, chopped into cubes
- 1 tbsp mirin (or white wine)
- 520ml soy milk
- 4 stalks green onions, chopped
- 1 tbsp soy sauce
- 1 1/2 cups vegetable broth
- 3 servings of dry pasta noodles
- 1 tsp black pepper
- 1 tbsp nutritional yeast
- Handful of arugula or spinach
- Optional: salt to taste
- Optional: red chili pepper flakes for a spicy kick!
Instructions:
- In a bowl, add coconut milk, soy milk, green onions and soy sauce
and mix well. Cover and refrigerate for at least one hour (or overnight)
before cooking. Meanwhile, this is a good time to chop all your
ingredients!
- In a large pot, heat a small amount of oil on
medium-high heat. Add chopped garlic and cook for a couple of minutes
until slightly browned.
- Add in onion, mushrooms, and tofu. Cook for another couple
of minutes, mixing around once in a while.
- Add in mirin and mix well.
- Add the milk, green onion, soy sauce, and vegetable broth. Mix all ingredients together in the pot.
- Turn heat up to a high and add in the dry pasta. Mix well and bring everything to a boil.
- When the mixture comes to a boil, turn the heat to a medium low.
- Cover and cook for about 15 minutes, stirring frequently to make
sure it’s not sticking to the bottom. Add a small amount of soy milk, water or
vegetable broth if you find that there isn’t enough liquid.
- Uncover and cook for another 5 minutes on low-heat to make sure the
pasta is fully cooked and the liquid has thickened into a nice creamy
sauce. You can give it a taste at this point!
- Add black pepper and nutritional yeast, then mix well.
- Turn off the heat and mix in arugula or spinach.
- If desired, add salt and/or red chili pepper flakes.
- Serve while hot!