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Mushroom Alfredo Pasta My OG mushroom Alfredo, but with a little twist — silken tofu instead of cream for a healthier, high-protein sauce that is still ridiculously creamy and slurpy. Save this for your next pasta night 🤍 INGREDIENTS Silken tofu — 200g Pasta — 180g, any of your choice Butter — 1 tbsp Olive oil — 1 tbsp Garlic, minced — 2–3 tbsp Button mushrooms, sliced — 200g Olive paste — 1 tbsp Chopped olives — 2 tbsp Oregano — 1.5 tsp Chilli oil — 1 tsp Black pepper — 1 tsp Salt — I don’t separately add salt to the pasta; instead, I heavily salt the pasta water Pasta water — as needed METHOD *Blend the silken tofu until completely smooth and set aside. *Cook your pasta in heavily salted boiling water until just shy of al dente. Make sure to reserve plenty of pasta water. *Heat butter and olive oil in a pan. Add the minced garlic and mushrooms and sauté on high heat until the mushrooms are nicely browned. *Add the olive paste, chopped olives, oregano, chilli oil and black pepper. Stir everything together on high heat. *Add some pasta water and scrape the bottom of the pan to deglaze and bring all that flavour together. *Lower the heat and add the blended tofu. Mix until combined, then add your pasta. *Add a generous amount of pasta water and toss everything together until you get that glossy, creamy, saucy consistency. *Take it off the heat just before the pasta is completely cooked — it will continue cooking in the sauce. Serve immediately and enjoy! I promise, once you try this version of Alfredo, you’re never going back. (creamy mushroom pasta, high protein pasta, healthy Alfredo pasta, tofu Alfredo, tofu pasta, mushroom Alfredo, healthy pasta recipe, vegetarian pasta, easy pasta recipe, creamy pasta, high protein vegetarian recipe, healthy dinner ideas, pasta recipes)

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