Indulge in the comforting flavors of this Baked Pasta with Mushrooms and Sage, a dish that combines creamy textures with earthy, aromatic notes. The star of this recipe is dried sage, which lends a distinctive depth of flavor, perfectly complementing the creaminess of coconut milk. This dish is both wholesome and satisfying, making it an excellent choice for a hearty family dinner or a cozy meal for one.
The creamy sauce is a highlight, created with the solid part of canned coconut milk and unsweetened plant milk. Together, they form a luscious, velvety base that clings to each strand of pasta. Nutritional yeast adds a subtle cheesy flavor, making it a vegan-friendly delight. If you’re a fan of plant-based cheese, you can sprinkle some on top for an extra layer of indulgence or mix it directly into the pasta for a gooey surprise.
Tofu and mushrooms take center stage as the protein-packed and savory additions. Marinated tofu, combined with sautéed mushrooms, creates a rich and flavorful mixture, while onions and garlic enhance the dish with their fragrant and slightly sweet undertones. The result is a filling yet well-balanced bake that doesn’t compromise on flavor or nutrition.
What makes this dish stand out is its versatility. It's not just a pasta bake; it's a canvas for creativity. Garnish it with fresh dill or parsley for a burst of color and freshness, or customize it with your favorite herbs and spices. It’s a dish that adapts to your preferences, whether you’re cooking for yourself or entertaining guests.
This pasta bake is also an excellent choice for meal prep. You can assemble it in advance and bake it when needed, making it a convenient option for busy weeks. The leftovers are just as delicious, if not better, as the flavors have time to meld together.
You will need:
- 200 g. uncooked pasta
- 230 ml. solid part of canned coconut milk
- 150 ml. unsweetened plant-based milk
- 200 g. mushrooms
- 180 g. tofu (marinated or another flavored variety)
- 1 onion
- 4 garlic cloves
- 1 teaspoon of dried sage
- 1 tablespoon of olive oil
- 1.5 tablespoon of nutritional yeast
- ¾ teaspoon of salt
- ¼ teaspoon of pepper
- Fresh dill or parsley for garnish
Preparation
- Cook the pasta according to the package instructions.
- Preheat the oven to 180°C.
- Heat the olive oil in a pan. Sauté the chopped onion, garlic, mushrooms, and crumbled tofu with 0.5 teaspoon of salt over medium heat until lightly browned.
In a different bowl, mix the coconut milk, plant milk, sage, nutritional yeast, ¼ teaspoon of salt, and pepper until smooth. - In a large bowl, combine the cooked pasta with the mushroom and tofu mixture. Pour in the coconut milk sauce and mix well.
- Transfer everything into a baking dish and smooth the surface.
- Bake for 25–30 minutes, or until the top is golden and bubbling.
- Serve immediately, garnished with fresh dill or parsley.
Enjoy!
