1/2 cup freshly grated parmesan cheese (grated fine)
Heat olive oil in a large frying pan on medium heat. Add garlic and shallot and a pinch of salt and pepper, and cook for 2-3 minutes.
Add half the cooked garlic and shallot to a high powered blender, along with tofu, salt, pepper, paprika, miso, nutritional yeast, lemon juice, and vegetable broth. Blend on high for about 30 seconds until smooth and creamy.
Add a little more oil to the pan with remaining garlic and shallots. Add mushrooms and a pinch of salt and pepper.
Cook mushrooms, stirring occassionally, for 5-10 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 1/2 cup of sauce. Stir to coat pasta, and add more sauce as neccessary.
Stir in parmesan cheese until melted.
Add vegetables and stir to combine. Serve with additional parmesan cheese sprinkled on top, if desired.
This recipe is not vegan because it contains parmesan cheese. I think this could easily be made vegan if you left out the cheese and doubled the nutritional yeast + added 1 tbsp of miso, or replaced the parmesan cheese with shredded vegan cheese.
Use a pasta shape that holds a creamy sauce well, like shells, fettuccine, or elbows.
Keywords: mushroom and spinach pasta, gluten free, high protein pasta