7 ounces silken tofu (1/2 of a 14-ounce block; 200g)
1/2 cup (120ml) sauerkraut brine (see note)
1/4 cup nutritional yeast (1/2 ounce; 15g)
1 tablespoon (15ml) white miso
Generous pinch cayenne pepper or red chile flakes
3 generous dashes (about 1/4 teaspoon) smoked paprika
2 teaspoons (8g) freshly ground black pepper
1 tablespoon (15ml) white wine vinegar or fresh juice from 1 lemon
Kosher salt
1/2 cup (120ml) extra virgin olive oil, divided
4 ounces (115g) king oyster mushrooms, stems and caps sliced into 1/2-inch "lardons"
1 pound (450g) dry spaghetti or penne
In a large sauté pan, heat remaining 1/4 cup (60ml) olive oil over medium-high heat until shimmering. Add mushrooms and cook, stirring, until browned, about 6 minutes.
In a pot of salted boiling water, cook pasta until just al dente. Transfer pasta to pan with mushrooms, reserving pasta-cooking water. Pour on just enough creamy sauce to coat all the pasta, then add about 1/4 cup (60ml) pasta-cooking water. Cook over medium heat, stirring, until sauce forms a silky glaze that coats pasta. Serve.
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