Vegan Garlic Shiitake Cream Pasta
Prep time
Cook time
Total time
Recipe by Chef Jason Wyrick of The Vegan Taste. Serve it with a glass of light white wine and a brothy veggie soup.
Recipe type: Entree
Cuisine: Italian
Serves: 2 servings
  • 4 ounces whole wheat pasta (can sub gluten-free pasta or regular pasta)
  • 12 ounces soft silken tofu
  • 2 cloves garlic
  • 1 teaspoon onion powder
  • ½ teaspoon salt
  • ½ teaspoon freshly ground pepper
  • 12 to 15 fresh shiitake mushrooms, sliced
  • 1 tablespoon minced fresh parsley or basil
  1. Bring a large pot of water to boil. Add the noodles and stir for about 1 minute. Continue cooking until al dente.
  2. Put the tofu, galirc, onion powder, salt, and pepper in your blender and puree until smooth.
  3. Add the sauce and shiitakes to a pan and simmer them over medium heat for about 5 minutes.
  4. Once the noodles are done, drain them and plate them. Top with the sauce and shiitakes, and sprinkle with the fresh parsley or basil.
Soy-Free Variation: You can make the sauce using cashew cream instead of tofu. Once you’ve got that done, lightly salt the shiitakes and then place a weight over them. Let them sit for about 20 minutes, then add them to the sauce.
Recipe by Go Dairy Free at