Silken Tofu Pasta with Mushrooms and Spinach

Mon, 21 September 2026

Silken Tofu Pasta with Mushrooms and Spinach

Ingredients

· 200g dried penne pasta

· 300g silken tofu (soft)

· 2 whole red peppers

· 150g cherry tomatoes or vine tomatoes

· 4 cloves garlic

· 1 onion chopped

· 2 tsp paprika

· 2 tbsp nutritional yeast (or hard vegan cheese)

· 150g spinach

· 100g chestnut mushrooms (or a variety)

· Irish rapeseed oil

· Salt and pepper

· Fresh basil to garnish

Method

Cook the dried pasta in a large pot of boiling salted water following packet instructions until al dente. Keep about 1 cup of pasta water before draining. Pre heat your oven to 200 degrees. Place the tomatoes, garlic and peppers on a tray, drizzle with rapeseed oil and season. Roast in the oven for 20 minutes until charred and cooked.

Add the roasted peppers, tomatoes, garlic and silken tofu to a blender or food processor. Add the nutritional yeast, paprika, salt, and pepper. Blend until completely smooth and silky.

Heat a pan on medium add a splash of oil. Add the chopped onion and cook for 5 minutes until soft, then add the garlic and sliced mushrooms. Season well then pour in the sauce, add the spinach and stir through. Add the cooked pasta and mix together well whilst also adding the pasta water, fold in the nutritional yeast and serve. Garnish with fresh basil and enjoy.