Friday, January 24, 2020

Mushrooms with Pasta

Here's a riff on Mushroom Alfredo, but, Shhhh! Don't tell. This one has tofu instead of cream in it! And, it's delicious. My resident picky eater hasn't detected the tofu coverup either of the times I've made this. I made it once with some sausage, figuring that sausage would cover up any tofu flavors. Then, I made it again without sausage, wondering if this brand of prepared tofu is so delicious that sausage didn't even matter, and, guess what, he still didn't notice. So, I think using this tofu is an excellent way to have Monday night meatless dinner. I did cover my picky eater's dinner with a light coating of Parmesan, both for it's salty taste and it's ability to hide what may be underneath. That said, the next time I try this, I'll make it without Parmesan and see if it's still a delicious alternative! 


1 tsp olive oil
1 tsp butter
1/2 sweet onion, vertically sliced or diced
8 ounces mushrooms, sliced
2 ounces white wine
4 ounces tofu
1/4 cup soy milk, almond milk, or milk
2 Tbs Parmesan cheese (optional)

8 ounces gluten free pasta


Bring a large pot of water to boil. Add the pasta and cook according to package directions. Drain the pasta. While the pasta cooks, heat the olive oil and butter in a nonstick skillet. Add the onion and mushrooms, and cook until the mushrooms begin to turn translucent, about 5 minutes. Add the white wine and continue to cook for another minute, just until the wine is mostly absorbed. Add the tofu and milk and cook another 5 minutes. Add more milk if the mixture gets too thick. Add the drained pasta and stir to combine. Serve, topping with cheese, if desired.

Stealthy Cooking Tip: I found this brand of tofu at Costco, and decided to give it a try. The seasoning makes it some of the best tasting tofu I've tried to date! As for gluten free pasta, my current favorite is Tinkyada Joy pasta. The taste is spot on, and it cooks al dente similar to regular pasta - a winner!

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