Creamy Mushroom Linguine

Creamy Mushroom Linguine w/ peas & silken tofu sauce. Warming, creamy & comforting! Vegan too.

For the sauce:
1 350g (12oz) pack silken tofu (I use this brand). US equivalent.
2 tbsp extra-virgin olive oil
1½ tbsp soy sauce

For the mushrooms:
400g (=12oz) chesnut mushrooms, thickly sliced. (Button mushrooms will work too).
2 tbsp olive oil
2 cloves garlic, finely chopped
180g (=1½ cups) frozen peas
½ a lemon, juice of

For the pasta:
1 tbsp fine sea salt or table salt
320g dried linguine (spaghetti will work too)

View the full recipe at Discover Delicious →