Yields: 4 Servings
- Cook pasta according to package directions. Reserve ¼ cup of pasta water for later.
- To a blender, add tofu, white miso, red pepper flakes, smoked paprika, water, white wine, nutritional yeast, and lemon juice. Blend until smooth. While blender is running, add ¼ cup olive oil, season with salt and pepper.
- To a large sauté pan over high heat, add remaining ¼ cup olive oil and mushrooms, cook until golden and crispy, about 6 minutes. Remove to a paper towel lined plate.
- Add creamy sauce to pan, add cooked pasta and ¼ cup reserved pasta water to get the right consistency. Serve and garnish with crispy mushrooms.