The following is a sponsored post from Mori-Nu Silken Tofu.
I?m in the honeymoon phase with mushrooms. I couldn?t stand the taste and texture of mushrooms for most of my life, but I?m happy to report that I’m definitely in love as of this blog post. I know I?m not the only one who’s had a rollercoaster relationship with fungi. Mushrooms are extremely polarizing. If you?re a mushroom lover, which I hope you are, you?re going to love this easy, decadent weeknight dinner: creamy tofu garlic mushroom pasta. The sauce is made with Mori-Nu Silken Tofu, which provides a creamy base for all of the delicious flavors happening in this dish.

One of my favorite parts of summer turning to fall is the return of hearty noodle dishes. I?ve made tons of creamy vegan desserts with Mori-Nu Silken Tofu in the past (like the Mini Key Lime Pies in our cookbook) so I had a feeling it would work really well as a pasta sauce. Of course, it did! I love how versatile silken tofu can be.
 
Many creamy vegan pasta dishes rely on soaked and blended cashews for that coveted silky texture. While I love cashews, I also know myself and hardly ever remember to soak them overnight. Luckily, you don?t need cashews for this creamy tofu garlic mushroom pasta. In fact, the entire dish is nut-free. When it comes to making a dairy-free cream sauce, Mori-Nu Silken Tofu offers the same smooth consistency as cashews with zero prep effort and a fraction of the fat and calories. Plus, Mori-Nu Silken ...