5 mins

Cook: 15 mins

Total: 20 mins


Calories: 385kcal

A gourmet-style vegan dinner that you can make any night of the week! This creamy mushroom pasta has an easy nut-free and dairy-free sauce made from tofu making it quite filling.


  • Stand or Stick Blender

Baking Recipes: For more accuracy, select the Metric option below and use measuring spoons.



  • ▢1 teaspoon olive oil
  • ▢4 large King Oyster Mushrooms
  • ▢2 teaspoon liquid aminos, (see Recipe Notes Below)
  • ▢1 teaspoon all-purpose seasoning
  • ▢8 oz dried spaghetti
  • ▢1 head broccoli, large

Tofu Alfredo Sauce

  • ▢1 shallot sized onion, (or ¼ large onion)
  • ▢3 cloves garlic
  • ▢6 oz silken tofu, drained
  • ▢3 tablespoon white or sweet miso paste, (see Recipe Notes)
  • ▢2 tablespoon ground toasted sesame seeds, (or 1 tablespoon tahini)
  • ▢1-2 tablespoon nutritional yeast
  • ▢1-2 tablespoon vinegar, white or apple cider
  • ▢¼ cup water
  • ▢salt and pepper to taste


  • Bring a large enough pot of water to boil for the pasta.
  • Meanwhile, slice the mushrooms, chop the onion and garlic and cut the head of broccoli into florets (tiny broccoli heads).4 large King Oyster Mushrooms ,1 shallot sized onion ,3 cloves garlic ,1 head broccoli
  • Add the pasta to boiling water and cook according to the suggested package directions. Add broccoli pieces to pasta water during the last 30 seconds (and no longer). Drain both pasta and broccoli and keep warm.8 oz dried spaghetti
  • Heat the oil in a frying pan and add the mushrooms, cooking about 2 minutes. When they start to brown, add the liquid aminos and all-purpose seasoning. Reduce heat and cook for a few seconds more before removing them from the pan.2 teaspoon liquid aminos ,1 teaspoon all-purpose seasoning ,1 teaspoon olive oil
  • To a blender, add all the ingredients for the Alfredo sauce. Blend until smooth and creamy. Add to the frying pan and heat on low until the sauce starts to thicken some more. Stir often to prevent sticking. Taste and adjust seasonings to your liking.1 shallot sized onion ,3 cloves garlic ,6 oz silken tofu ,3 tablespoon white or sweet miso paste ,2 tablespoon ground toasted sesame seeds ,1-2 tablespoon nutritional yeast ,1-2 tablespoon vinegar ,¼ cup water ,salt and pepper to taste
  • Add pasta and broccoli to the sauce and stir until evenly coated. Add cooked mushrooms, remove from heat and serve immediately


  • Liquid aminos is a gluten-free alternative to soy sauce. It can be made from soybeans or coconut nectar. It’s usually salty so I’d recommend not adding too much all-purpose seasoning to the mushrooms or use a salt-free version.
  • White miso paste is commonly used in Japanese cuisine to make soups and sauces. It’s also made from soybeans and it adds an appealing “umami” or savoury flavour to foods. There are many varieties of miso but white or sweet miso is the mildest tasting. Best type to start with if you’ve never tried miso before. Unfortunately, miso paste is usually NOT gluten-free but alternatives are available.
  • Check your local grocery stores or Asian food stores for tofu and other Asian ingredients.
  • Make this recipe oil-free by simply excluding the oil from the mushrooms. I would recommend using a non-stick frying pan for oil-free cooking. Add a couple tablespoons of water to the pan with the mushrooms and seasonings. Simmer lightly until all the liquid is absorbed and the mushrooms start to brown.
  • More Vegan Pasta Recipes: Coconut Cream Pasta, Simple Vegan Pumpkin Pasta, Crispy Pan-fried Vegan Gnocchi


Calories: 385kcal | Carbohydrates: 62g | Protein: 18g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Sodium: 841mg | Potassium: 832mg | Fiber: 8g | Sugar: 6g | Vitamin A: 985IU | Vitamin C: 137mg | Calcium: 141mg | Iron: 4mg