Ingredients

• 1 tablespoon olive oil

• 7-8 cloves garlic, minced

• 1 shallot, sliced thin

• 450 g silken tofu

• ¼ teaspoon salt

• ¼ teaspoon pepper

• ½ teaspoon paprika

• 2 tablespoons white miso paste

• 1½ tablespoon nutritional yeast

• 2 teaspoons lemon juice

• ¼ cup vegetable broth

• 5 cups sliced mushrooms

• 170 g baby spinach

• 226 g chickpea pasta shells

• ½ cup grated parmesan cheese

Method

Heat olive oil in a frying pan on medium heat. Add garlic and shallot and a pinch of salt and pepper, and cook for two minutes. Add half the cooked garlic and shallot to a blender, along with tofu, salt, pepper, paprika, miso, nutritional yeast, lemon juice, and vegetable broth. Blend on high for 30 seconds until smooth and creamy. Add a little more oil to the pan with remaining garlic and shallots. Add mushrooms, salt and pepper. Cook mushrooms, stirring occasionally, for 10 minutes until well cooked. Add spinach to the pan with mushrooms, plus salt and pepper to taste. Continue to cook until spinach is wilted. Cook chickpea pasta according to package instructions. Add cooked pasta back to the pot with about one cup of sauce. Stir to coat the pasta. Stir in the parmesan until melted. Add vegetables and stir to combine. Serve with parmesan cheese sprinkled on top, if desired.