Prep Time:  30 min

Ingredients

  • 2 Tablespoons Rosemary Garlic
  • 7 ounces tofu
  • ½ cup (120ml) sauerkraut brine (see note)
  • ¼ cup non diary whipping cream
  • 1 tablespoon (15ml) white miso
  • 1 tablespoon (15ml) white wine vinegar
  • Kosher salt
  • ½ cup extra virgin olive oil
  • 4 ounces king oyster mushrooms, stems and caps sliced into 1/2-inch
  • 1 pound dry spaghetti or penne

Directions


In a blender, combine Newell Rosemary Garlic, tofu, sauerkraut brine, whipping cream, miso, paprika, and vinegar. Blend at high speed until a very smooth, silky sauce forms. Season with salt. Add 1/4 cup olive oil and blend in at low speed just until emulsified.


In a large sauté pan, heat remaining 1/4 cup olive oil over medium-high.. Add mushrooms and cook, stirring, until browned, about 6 minutes.


In a pot of salted boiling water, cook pasta until soft. 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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