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Creamy vegan sauce with tofu and mushrooms

A healthy and tasty lunch, prepared in just a few minutes, without oil and unhealthy fats.
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Servings 2 people

Ingredients
  

  • 150 g tofu
  • 2 dl almond milk without sugar
  • 15 g nutritional yeast
  • 3 cloves garlic
  • 1 onion
  • 200 g fresh mushrooms champignons
  • 1 teaspoon salt
  • pinch of pepper
  • 1 teaspoon cayenne pepper
  • 1 teaspoon sweet pepper powder

Pasta

  • 180 g pasta penne

Instructions
 

  • Peel and chop the onion and garlic and put in a pan alonng with 1 dl of water. Bring to a boil and cook for a few minutes to soften the onions.
  • Put the prepared onion and garlic together with tofu, almond milk, nutritional yeast and spices in a blender and mix into a smooth cream. (You can also mix with a stick mixer.)
  • Put 1 dl of water and sliced ​​mushrooms in a pan and bring to a boil. Cook until the mushrooms soften and all the water evaporates. At the same time, boil salted water in another pot and cook pasta in it.
  • Add the prepared sauce to mushrooms and mix well together.
  • If desired, mix with pasta or serve cooked pasta and pour the sauce over it.