Miso Mushroom Capellini with Sesame Crusted Tofu
- Active Time: 30 min
- Total Time: 30 min
- Servings: 2
Coming together in just 30 minutes, this pasta dish makes for a great easy weeknight dinner. Whole wheat capellini gets tossed in a creamy yet light miso mushroom sauce along with sautéed baby bellas and fresh spinach before getting topped with sesame crusted tofu. So simple, yet so delicious!
Ingredients
-
Sesame Crusted Tofu
- 8 oz firm tofu, sliced into six triangles
- ¼ tsp salt
- 2 tbsp soy sauce
- 2 tbsp sesame seeds
-
Miso Mushroom Pasta
- 4 oz whole wheat capellini
- 1 tbsp olive oil, divided
- 8 oz baby bella mushrooms, sliced
- 1 tsp miso paste
- 1 tsp Better than Bouillon Mushroom Base
- ½ cup unsweetened coconut milk
- 2 cloves garlic, minced
- 2 cups spinach, roughly chopped
- ½ tsp fresh cracked black pepper
- Salt, to taste
Preparation
Sesame Crusted Tofu
Preheat the oven to 400°F and line a small sheet pan with parchment paper. Sprinkle tofu with salt, then one piece at a time, dip the tofu into the soy sauce, and then into the sesame seeds until each piece of tofu is coated. Transfer to the parchment lined sheet pan and bake for 15-20 minutes, flipping halfway through, until tofu is golden brown.
Miso Mushroom Pasta
Boil pasta according to package directions. In the meantime, heat ½ tbsp olive oil in a medium pan over medium heat. Add mushrooms, sprinkle lightly with salt, and sauté for about 5-7 minutes until all of the liquid cooks off and the mushrooms begin to brown. Transfer to dish and set aside.
In a small bowl, whisk together the coconut milk, miso paste, and mushroom bouillon. Return the pan to low heat and add the remaining ½ tbsp olive oil. Add the garlic, allowing it to cook for a minute or two. Pour in the coconut milk mixture and let it simmer until it thickens slightly, about 5 minutes. Add the black pepper and spinach, allowing the spinach to wilt. Add in the mushrooms and pasta, tossing to combine. If necessary, season to taste with salt. Remove from heat, divide between two bowls, and top with sesame crusted tofu.
