*denotes a staple ingredient, not provided by Green Dinner Table.
Creamy mushroom pasta with wedge salad
Cook time: 35 minutes
couple, family
Ingredients
Ingredient
Couple
Family
Pasta
Couple
300 gFamily
500 gTofu
Couple
1 packFamily
2 packsPlant milk*
Couple
120 mlFamily
240 mlOnion
Couple
1Family
2Garlic
Couple
5Family
8Mushrooms
Couple
1 bagFamily
1 bagPasta spice mix
Couple
1 packetFamily
1 packetParsley
Couple
1 packFamily
1 packSeed mix
Couple
1 packFamily
1 packCos lettuce
Couple
1 headFamily
2 headsTomatoes
Couple
2Family
4Vinaigrette
Couple
1 pottleFamily
1 pottleInstructions
To Prep – Bring a large pot of salted water to the boil. Preheat the oven to 180 degrees Celsius.
1
Slice onion and finely chop garlic, heat a drizzle of oil in a fry pan over a medium heat and saute onion and garlic for approx 5 mins until translucent.
2
Dice the tofu.
Add to a blender with onion, garlic and pasta spice mix, plant milk and blend until smooth.
3
Add pasta to a pot of boiling water and cook for approx 13 minutes.
4
Quarter mushrooms, season with salt and pepper and a drizzle of oil and roast for 10 minutes.
5
Finley chop parsley, dice tomato and cut cos lettuce in half.
6
Whilst pasta and mushrooms are cooking, heat pasta sauce over a low heat, do not allow to boil.
7
Add drained pasta and mushrooms to pasta sauce and and combine together.
8
To serve – Plate up pasta and finish with parsley and a drizzle of extra virgin olive oil. Lay out lettuce wedge and top with tomato and seed mix before dressing with vinaigrette.
