Creamy mushroom pasta with wedge salad

To Prep – Bring a large pot of salted water to the boil. Preheat the oven to 180 degrees Celsius.

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.

Dice the tofu.

Add to a blender with onion, garlic and pasta spice mix, plant milk and blend until smooth.

Add pasta to a pot of boiling water and cook for approx 13 minutes.

Quarter mushrooms, season with salt and pepper and a drizzle of oil and roast for 10 minutes.

Finley chop parsley, dice tomato and cut cos lettuce in half.

Whilst pasta and mushrooms are cooking, heat pasta sauce over a low heat, do not allow to boil.

Add drained pasta and mushrooms to pasta sauce and and combine together.

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.