• Materials
  • 160-200 g pasta ⁠
  • 1/2 pack silken tofu
  • 1/3 cup vegetable juice
  • 1/2 teaspoon garlic powder/granules
  • 2 tablespoons nutritional yeast
  • a pinch of nutmeg
  • a pinch of salt and pepper
  • 150 g of any mushroom

Boil the pasta as usual and set the timer to 12 minutes. Then put all sauce ingredients (everything except mushrooms) in a blender and blend until creamy. Now sauté the mushrooms in a little olive oil until they are nice and golden (about 5 minutes), lower the heat and add the sauce from the blender and heat for the remaining minutes. When the pasta is ready, drain it, put it in the sauce and cover it, if you have a lot of pasta and the sauce is too low, add a little of the pasta water left over from cooking.