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Home » Recipes » Dinner

Creamy Tofu Garlic Mushroom Pasta

Sep 26, 2019 · by Kate Kasbee · This post may contain affiliate links · 36 Comments · Modified: Jan 30, 2023

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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. Mushrooms are extremely polarizing. If you’re a mushroom lover, which I hope you are, you’re going to love this easy, decadent weeknight dinner: creamy tofu garlic 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 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.

Mori-Nu Silken Tofu
Creamy Tofu Garlic Mushroom Pasta

Many creamy vegan pasta dishes rely on soaked and blended cashews 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. 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 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

If you can believe it, this 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 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.

Creamy Tofu Garlic Mushroom Pasta
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Creamy Tofu Garlic Mushroom Pasta

Creamy Tofu Garlic Mushroom Pasta

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
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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 sauteed 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
  • 1¼ 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 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 pot of water to boil 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. 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 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. Sprinkle in the fresh thyme and cook for 1 minute more. Remove from heat. 
  5. Pour the drained 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

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collapsable colander

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lite firm silken tofu

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caraway fry pan

Caraway Fry Pan

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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

Keywords: creamy vegan pasta recipe, mushroom pasta recipe

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Reader Interactions

Comments

  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.






  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

  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.






  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?

  5. Kate Kasbee

    March 31, 2021 at 8:43 pm

    Yes absolutely!

  6. Averie

    March 31, 2021 at 7:12 pm

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

  7. 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!






  8. 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!

  9. Laura

    February 17, 2021 at 10:22 am

    wondering if sherry vinegar can be substituted for the wine?

  10. 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.

  11. 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!






  12. Katie Koteen

    December 04, 2020 at 4:13 pm

    Yep! Any silken tofu will work.

  13. 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

  14. 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.






  15. 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!






  16. Aviwe

    September 02, 2020 at 3:26 am

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

  17. 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!






  18. 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!






  19. Katherine Palmer-Collins

    June 25, 2020 at 7:44 pm

    Yum! Comfort food at its finest.






  20. 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!

  21. Tanya

    June 16, 2020 at 10:19 am

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






  22. sara

    May 29, 2020 at 2:12 pm

    sbustited the wine for ACV.. curdled too much 🙁

  23. 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.

  24. Natasha

    May 21, 2020 at 3:30 pm

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

  25. Veron

    May 14, 2020 at 6:50 am

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

  26. 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. 🙂

  27. 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?






  28. 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.:)

  29. Steph

    May 04, 2020 at 2:41 am

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

  30. 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






  31. 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.

  32. Janelle

    March 06, 2020 at 6:05 pm

    Can this be frozen?

  33. Katie Koteen

    February 14, 2020 at 4:49 pm

    You can substitute vegetable broth for the wine. 🙂

  34. Gemini Xettigar

    February 13, 2020 at 12:16 am

    Any substitute for wine for teetotalers?






  35. 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






  36. 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.

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