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    Home » Dinner

    Creamy Tofu Garlic Mushroom Pasta

    Oct 2, 2023 · by Kate Kasbee · Modified: Aug 6, 2024

    This post may contain affiliate links.

    Jump to Recipe· 4.1 from 14 reviews

    The following is a sponsored post from Mori-Nu Silken Tofu.

    I’m in the honeymoon phase with mushrooms. I couldn’t stand the taste and texture of mushrooms for most of my life, but I’m happy to report that I'm definitely in love as of this blog post. I know I’m not the only one who's had a rollercoaster relationship with fungi. If you’re a mushroom lover, which I hope you are, you’re going to love this easy, decadent weeknight dinner: creamy mushroom pasta. 

    The sauce is made with Mori-Nu Silken Tofu, which provides a creamy base for all of the delicious flavors happening in this dish.

    Creamy Tofu Garlic Mushroom Pasta in a large bowl. this recipe

    One of my favorite parts of summer turning to fall is the return of hearty noodle dishes. I’ve made tons of creamy vegan desserts with Mori-Nu Silken Tofu in the past (like the Mini Key Lime Pies in our cookbook) so I had a feeling it would work really well as a pasta sauce. Of course, it did! I love how versatile silken tofu can be. Using tofu also adds a ton of protein to this creamy sauce. 

    A box of Mori-Nu Silken Tofu.

    Many creamy vegan pasta dishes rely on soaked and blended cashew cream for that coveted silky texture. While I love cashews, I also know myself and hardly ever remember to soak them overnight.

    Luckily, you don’t need cashews for this creamy tofu garlic mushroom pasta. In fact, the entire dish is nut-free.

    Creamy Tofu Garlic Mushroom Pasta sauce in a skillet.

    When it comes to making a dairy-free cream sauce, Mori-Nu Silken Tofu offers the same smooth consistency as cashews with zero prep effort, loads of protein, and a fraction of the fat and calories.

    Plus, Mori-Nu Silken Tofu has a long shelf life and doesn’t need to be refrigerated, making it a great pantry staple. I have another package waiting in my cabinet for the next impromptu pasta night.

    Creamy Tofu Garlic Mushroom Pasta with a folk in it.

    If you can believe it, this creamy vegan mushroom pasta recipe comes together in about 30 minutes. But, don’t let the simplicity fool you into believing this is just another pasta dish.

    The combination of garlic, white wine, shallots, and fresh thyme in this mushroom sauce will make your kitchen smell like heaven. I call this “date night pasta” because it’s approachable, yet romantic.

    Finish off that bottle of wine between bites and cap off the evening with a Netflix binge. This creamy tofu garlic mushroom pasta is the perfect meal for a cozy Friday night at home with your favorite person.

    Optional add-ins:

    • Chopped baby spinach
    • Frozen peas
    • Red pepper flakes
    • Top with chopped parsley, instead of thyme
    • For a more earthy flavor try a mushroom mixture: in addition to the baby bellas add some cremini mushrooms, button mushrooms, or shiitake mushrooms

    Frequently asked questions about this creamy mushroom pasta

    How can I make this recipe gluten-free?

    Yes! Just swap traditional pasta for your favorite gluten-free variety and you're set. All of the other ingredients are gluten-free.

    What shape of pasta is best for this recipe?

    We prefer a hearty pasta shape to hold this rich, creamy sauce. These penne noodles are great. Linguine would also be a solid choice.

    What are baby bella mushrooms?

    Baby bella mushrooms, sometimes referred to as cremini mushrooms, belong to the same mushroom variety as white button mushrooms. The only difference is that they are harvested when they reach a more mature stage, which imparts a richer and more developed flavor.

    Baby bella mushrooms are also of the same variety as Italian portobello (or portabella) mushrooms but are harvested at a slightly earlier stage of growth.

    What I can use instead of baby bellas?

    You can use any mushroom you like. You can even use a mixture of your favorites or whatever you have in your refrigerator.

    Finished Creamy Tofu Garlic Mushroom Pasta.
    Print
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    Creamy Tofu Garlic Mushroom Pasta

    Creamy Tofu Garlic Mushroom Pasta

    5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 14 reviews
    • Author: Kate Kasbee
    • Prep Time: 5 mins
    • Cook Time: 25 mins
    • Total Time: 30 minutes
    • Yield: 4 servings 1x
    • Category: Dinner
    • Method: Stovetop
    • Cuisine: American
    • Diet: Vegan
    Print Recipe
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    Description

    What’s cozy and comforting and perfectly suited for a fall dinner at home? Our new recipe for Creamy Garlic Mushroom Pasta! If you know us, you know we’re big on pasta and finding new ways to make our friends and family say, “Wait, this isn’t dairy?” Instead of cashews, we used tofu to achieve a silky smooth texture for the cream sauce, which is blended with lots of sautéed garlic and white wine (yum). Top it all off with tender mushrooms cooked with fresh thyme for a dish that smells as heavenly as it tastes. 


    Ingredients

    Scale
    • 2 teaspoons of olive oil, divided
    • 6 garlic cloves, minced
    • 1 ¼ cups dry white wine (I used sauvignon blanc), divided
    • 1 package Mori-Nu Silken Tofu Lite Firm
    • ¼ cup nutritional yeast
    • 1 teaspoon salt
    • 1 large shallot, minced
    • 1 pound of crimini/baby bella mushrooms, stems removed, sliced into thick ½-inch pieces
    • Fat pinch of salt and black pepper
    • 1 tablespoon fresh thyme leaves (plus more for garnish)
    • 1 pound of dry pasta

    Instructions

    1. Warm 1 teaspoon of olive oil in a large skillet over low heat. Add the minced cloves of 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.  
    2. 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. 
    3. Meanwhile, bring a large pot of water to boil over medium-high heat 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, until al dente. 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.
    4. 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 chopped 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 until golden brown. Sprinkle in the fresh thyme and cook for 1 minute more. Remove from heat. 
    5. Pour the drained cooked pasta into the skillet to join the sauce. Toss to coat the noodles in the sauce. 
    6. Use a slotted spoon to transfer the cooked mushrooms to the pasta, leaving behind any liquid the mushrooms released in the cast iron skillet. 
    7. Divide the creamy garlic mushroom pasta between four bowls and garnish with fresh thyme. Enjoy warm.

    Equipment

    caraway fry pan

    Caraway Fry Pan

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    Image of collapsable colander

    collapsable colander

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    Image of lite firm silken tofu

    lite firm silken tofu

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    Notes

    Set aside a little pasta water to thin the sauce, as needed. 

    Nutrition

    • Serving Size:
    • Calories: 580
    • Sugar: 5.6 g
    • Sodium: 383.1 mg
    • Fat: 4.9 g
    • Saturated Fat: 0.8 g
    • Trans Fat: 0 g
    • Carbohydrates: 95.3 g
    • Fiber: 5.3 g
    • Protein: 25.3 g
    • Cholesterol: 0 mg

    Looking for more creamy vegan pasta recipes? Grab a fork and get ready to dive into some creamy, comforting pasta dishes that just happen to be 100% vegan.

    Our Favorite Creamy Vegan Pasta Recipes 🍝

    Looking for more mushroom recipes? Check out our 20 Easy Vegan Portobello Mushroom Recipes

    Reader Interactions

    Comments

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    1. Renee

      June 30, 2022 at 11:38 am

      This is GOOD! I only had extra firm tofu and needed to thin the sauce a little with the pasta water. I used green onion instead of shallots. Shallots or regular onion probably would have been better. Husband and I are not vegetarian nor vegan but daughter is super picky eater. It was a hit for the entire house.

      Reply
    2. adbackpage Team

      December 23, 2021 at 10:01 pm

      Your writing is very good.I like it a lot. please vist this post (AdBackpage) thank you dear

      Reply
    3. Judy

      May 26, 2021 at 10:46 am

      Perfect! I will definitely make this for my non vegan friends to show them how good vegan food can taste. Delicious and easy. A keeper.

      Reply
    4. Ave

      April 01, 2021 at 10:10 am

      I'm wondering where all the calories come from? I haven't made it yet (am planning on using refrigerated tofu since that's what I have), but if I add up calories in all my ingredients, it doesn't come close to 580/serving. Is that accurate?

      Also - I'm not vegan, can I substitute parmesan cheese for the yeast? Will it change the flavor or texture for the better/worse?

      Reply
    5. Averie

      March 31, 2021 at 7:12 pm

      I'm not a vegan, is it OK to use parmesan cheese instead of yeast?

      Reply
      • Kate Kasbee

        March 31, 2021 at 8:43 pm

        Yes absolutely!

        Reply
    6. Kim

      March 05, 2021 at 5:29 am

      I just made this and it's lush! I'm trying to eat more plant based foods and bought the tofu with no idea on what to do with it, but a little googling later led me to this recipe and it was so easy to make, will definitely make it again, and it's not only delicious but free from dairy and I couldn't tell the difference. Fantastic!

      Reply
    7. Erin

      February 24, 2021 at 8:59 pm

      Loved this recipe! I used veggie stock instead of wine and it still tuned out wonderful. This is my new favorite dairy free white sauce!

      Reply
    8. Laura

      February 17, 2021 at 10:22 am

      wondering if sherry vinegar can be substituted for the wine?

      Reply
    9. Jocelyn C Chambers

      February 01, 2021 at 12:07 am

      I truly think I've just hit a gold mine. This recipe is *perfect* for my macro targets and it uses up the extra silken tofu I have in my fridge. Thank you thank you thank you for this! Definitely sending to all my vegan friends.

      Reply
    10. Kathy McD

      January 26, 2021 at 3:45 pm

      I’ve already sent this recipe to family and friends. So delish and hearty enough for even the biggest appetite. I did add some kale in with the mushrooms. Only because I had it left over it needed to be used. It was a nice addition. Another time I might throw in some green peas or just have it exactly the way it’s written. This recipe is for sure getting printed and saved!

      Reply
    11. Roma

      December 04, 2020 at 2:49 pm

      Can silken tofu that needs to be refrigerated also be used? I have Nasayo organic tofu silken

      Reply
      • Katie Koteen

        December 04, 2020 at 4:13 pm

        Yep! Any silken tofu will work.

        Reply
    12. Dawson

      November 02, 2020 at 10:25 pm

      Didn't know that you can't use firm tofu for this, so the sauce was quite thick. The nutritional yeast also tasted a little too strong for me so it didn't taste good.

      Reply
    13. Tammy

      October 24, 2020 at 12:58 am

      This was easy and delicious. I combined bella, portobello, and shitaki mushrooms and it worked well. I do have leftovers, I am hoping they are as good as the fresh version!

      Reply
    14. Aviwe

      September 02, 2020 at 3:26 am

      I just made this for lunch..it's to die for

      Reply
    15. Lulu

      August 03, 2020 at 11:03 pm

      Made this tonight - soo good!! I only used 8 oz pasta and liked the veggie-to-pasta ratio better. My first time cooking with silken tofu, totally a game-changer when it comes to making creamy vegan dishes!

      Reply
    16. Nicola

      June 29, 2020 at 12:01 pm

      I used veg stock and a bit of apple cider vinegar instead of wine, also added peas and porcini mushrooms. It was lovely. Thank you!

      Reply
    17. Katherine Palmer-Collins

      June 25, 2020 at 7:44 pm

      Yum! Comfort food at its finest.

      Reply
    18. Hazel

      June 17, 2020 at 11:02 am

      This sauce was incredible! I accidentally bought silken tofu and didn’t know what to do with it, this was the perfect choice!

      Reply
    19. Tanya

      June 16, 2020 at 10:19 am

      I will blame the wine, but it tasted bitter and acidic.

      Reply
    20. sara

      May 29, 2020 at 2:12 pm

      sbustited the wine for ACV.. curdled too much 🙁

      Reply
    21. Natasha

      May 21, 2020 at 3:30 pm

      Could you also substitute firm or extra firm tofu for this recipe?

      Reply
      • Katie Koteen

        May 21, 2020 at 4:48 pm

        It definitely needs to be a silken tofu (boxed, shelf-stable), but any variety silken tofu would work! You may just need to add a little extra water to the mix if the sauce is too thick.

        Reply
    22. Veron

      May 14, 2020 at 6:50 am

      Delicious! Although I added too much nutritional yeast and it became slightly bitter/ salty.

      Reply
    23. Honor

      May 12, 2020 at 5:18 pm

      This is delicious! I have one question, though - How do you get the sauce to remain so smooth and creamy? I have made it twice, and it initially is beautifully creamy, but ultimately curdles. I think it must be the acidity of the wine?

      Reply
      • Katie Koteen

        May 13, 2020 at 8:42 am

        It could be the wine! I would make sure you cook off the alcohol in steps 1 and 2. Or maybe try with a different wine? Hope that helps! And so glad you like the recipe. 🙂

        Reply
    24. Steph

      May 04, 2020 at 2:41 am

      I don't have nutritional yeast. Can I skip that or is there a substitute?

      Reply
      • Katie Koteen

        May 04, 2020 at 8:48 am

        Yeah, you can skip it. Maybe add a little soy sauce in place. It's just for flavor.:)

        Reply
    25. Maya

      April 08, 2020 at 10:30 pm

      It looked so promising... I had a good wine and a good tofu but once mixed it tasted really disgusting 🙁 so disappointed

      Reply
    26. Janelle

      March 06, 2020 at 6:05 pm

      Can this be frozen?

      Reply
      • Katie Koteen

        March 09, 2020 at 11:13 am

        I probably wouldn't freeze this. I think the sauce might separate a bit when it's thawed.

        Reply
    27. Gemini Xettigar

      February 13, 2020 at 12:16 am

      Any substitute for wine for teetotalers?

      Reply
      • Katie Koteen

        February 14, 2020 at 4:49 pm

        You can substitute vegetable broth for the wine. 🙂

        Reply
    28. Kat

      January 28, 2020 at 11:37 am

      This is delicious, soooo creamy and yummy, honestly best pasta sauce ever... ti added some spinach to it and it worked really well. Thank you

      Reply
    29. Varun Sharma

      September 29, 2019 at 10:09 pm

      I'm loving this recipe. It looks so delicious. I can not wait to make it.

      Reply

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