Creamy Mushroom & Truffle Rigatoni

1: Slice up the mushrooms & get them into a screaming hot pan with a large pinch of salt.

2: As the mushrooms release their moisture, finely dice the onion & mince the garlic.

3: Once the mushrooms are nice & browned (5-10 minutes), add the olive oil, turn down the heat to medium, add the onion & sweat down until translucent with a pinch of salt.

4: Add the garlic, fry until fragrant & add the wine to deglaze the pan.

5: In a blender blitz the silken tofu, nutritional yeast, a splash of pasta water to loosen. Season with salt & pepper.

6: Add the tofu cream to the pan & simmer for 10-15 minutes.

7: Get your pasta onto boil in salted water. Once al dente, reserve 2tbsp pasta water & drain.

8: To the pasta add 1/2 the sauce with a splash more pasta water & mix well.

9: Chop the parsley & add to the pasta with the juice of ½ a lemon. Season to taste with salt, pepper & more nooch / lemon juice if needed.

10: Time to serve up. Pasta into bowls, top with more of the thick, creamy sauce. Garnish with a parsley sprig, a crack of black pepper & a swirl of truffle oil if you like – enjoy!