I loved this recipe because it just really shows what kinds of food I love, simple food, loads of veggies and yet loads of flavour.

The original recipe called for cour cream, for this version I used silken tofu. First I wanted to make a vegan version of sour cream, which would need lemon juice and vinegar. But when I started cooking I just felt like the tofu would be enough. Adding more strong flavours like lemon juice would feel like to much (because of all the spices that are in the meal already). I made the sauce for two meals and kept one portion on the fridge. When I reheated it the next new the sauce was a bit firmer that in was in the old version, which I loved. If you don’t like that you can add a bit more milk if you want.

What do you need? (Old)

  • 2 paprika’s
  • 60 gr. of sour cream
  • 300 gr. of mushrooms
  • 2 spring unions
  • garlic
  • pepper
  • salt
  • pasta for 2
  • chilli flakes
  • smoked paprika

What do you need? (New)

  • 2 paprika’s
  • 300 gr. of mushrooms
  • 2 spring unions
  • 100 gr of silken tofu
  • 1 tablespoon of plant based milk
  • garlic
  • pepper
  • salt
  • pasta for 2
  • chilli flakes
  • smoked paprika

creamypastav21

This is silken tofu, you can see how it differs from firmer tofu. I kept mine in the freezer so that’s why there’s a bit more fluids in the bowl. But this is still a bit firm compared to the sour cream, so that’s why the sauces is a bit firmer as well.

creamypastav22

After 25 minutes in the oven I peeled the paprika’s (still a horrible job to do), after that I just added it to the blender together with the tofu and the spices.

creamypastav23

Something else I changed was that I put the spring onion in the sauce instead of adding them to the mushrooms. I started the sauce by baking to onion in the pan, adding the sauce. After that I took it out and baked the mushrooms. After that, add the pasta and the sauce and give it a stir.

creamypastav24

I did find this version was a bit more bland in colours, but the flavour was still amazing. The next day it was even better. Sprinkled it with basil and vegan cheese….