A delicious and wholesome vegan dish, perfect for any season!

This plant-based recipe is packed with protein and flavor, featuring royal quinoa fusilli, earthy mushrooms, and a velvety tofu sauce. You may use any pasta of your choice—this dish is as flexible as it is satisfying!


Ingredients (serves 4)

  • 350g Royal Quinoa Fusilli

  • 500g  tofu

  • 80 ml almond  milk

  • 200g mushrooms

  • 150g fresh spinach

  • 2 tbsp garlic  paste

  • Juice of 1 lemon

  • 1 tbsp fresh parsley (chopped)

  • Salt & freshly ground black pepper to taste

  • 1 tsp coconut oil  (for sautéing)


Instructions

  1. Prepare the sauce: Blend the tofu, almond milk, lemon juice, garlic, parsley, salt and pepper until smooth and creamy.

  2. Cook the pasta according to package instructions.

  3. Sauté the mushrooms in a pan with coconut oil and a dash of pepper until browned and fragrant.

  4. Place the spinach in a colander, and when the pasta is ready, drain it directly over the spinach. The heat from the water will wilt it perfectly.

  5. Combine everything in a large pot: pasta, spinach, sautéed mushrooms, and the tofu sauce. Stir well to coat everything evenly.

  6. Serve immediately and enjoy a rich, comforting, and nutrient-packed vegan meal!