Vegan Mushroom Linguine

A delicious meal that can cater for all at a dinner party

Vegan Mushroom Linguine
Serves: 4
  • 1 350g (12oz) pack silken tofu
  • 2 tbsp extra-virgin olive oil
  • 1.5 tbsp soy sauce
  • 400g chestnut mushrooms, thickly sliced
  • 2tbsp olive oil
  • 2 cloves garlic, finely chopped
  • 180g frozen peas
  • juice of ½ a lemon
  • 1tbsp fine sea salt or table salt
  • 320g dried linguine
  1. To make the sauce, put the tofu, soy sauce and extra-virgin olive oil into a blender and blitz until smooth. Set aside.
  2. In a large saucepan or casserole dish, sauté the mushrooms over a medium/med-high heat for 10 minutes
  3. Meanwhile, for the pasta, bring 2 litres of water to the boil with the salt. Add the pasta to the boiling water, reduce to a low simmer, and cook until just below al dente (around 8-10 minutes). Drain and rinse with cold water to stop it cooking.
  4. Add the garlic to the mushrooms and peas and stir through until everything is hot. Pour the sauce all over and stir through thoroughly.
  5. Add the lemon juice and season with pepper to taste.
  6. Serve in warm bowls and enjoy.


Recipe by Michael Kitson. Read more of Michael’s recipes at

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