If I had to choose one recipe from everything we have ever developed at SuperPlants to represent the way we eat as a family — this might be it. It is warm, deeply satisfying, and genuinely feels like comfort food. The kind of dinner that gets quietly requested again before you have even finished eating it the first time.

The sauce is everything. It starts with firm tofu and soaked cashews blended together with tahini, nutritional yeast, coconut aminos, and garlic powder. When you blend this combination with water, something remarkable happens: it becomes this silky, golden sauce that coats pasta beautifully and tastes unmistakably cheesy — without a single dairy ingredient. Nutritional yeast is the hero here; it has a deep umami, almost parmesan-like flavor that makes this sauce taste like something you'd order at a very good plant-based restaurant.

The mushrooms add earthiness and texture — use whatever you have, but a mix of shiitake, cremini, and oyster is incredible if you can find them. The kale wilts down into the sauce and adds color, iron, and a slightly bitter note that balances the richness perfectly.

And then there is the Daily Greens option. Stirring 2 tsp of Daily Greens (Wheatgrass, Barley Grass, Moringa, Baobab, Spirulina, Chlorella) into the blended sauce adds a layer of plant nutrition that disappears completely into the flavor of the mushrooms and nutritional yeast. Your family will have no idea it is there. You will feel great knowing it is.

This is weeknight cooking at its best: one pan for the vegetables, one blender for the sauce, one pot of pasta, and dinner is done in under 30 minutes.

Creamy Mushroom Cheese Pasta

For the Pasta

Ingredients (serves 4):

• Chickpea, brown rice, or durum wheat pasta (per package instructions)

• 1 cup pasta water, reserved before draining

For the Sauce

Ingredients:

• 1/2 block firm tofu

• 5 tbsp cashews, soaked 2+ hours then drained

• 1 tbsp tahini

• 1/2 cup nutritional yeast

• 1 tsp coconut aminos

• 2 tsp garlic powder

• 2 cups water

• Optional: 2 tsp Daily Greens

For the Vegetables

Ingredients:

• 1 tbsp coconut oil

• 2 cups mixed mushrooms, roughly chopped

• 1/2 onion, chopped

• 2 cups kale, roughly chopped

• Salt and pepper to taste

Instructions:

1. Cook pasta. Reserve 1 cup pasta water. Set aside.

2. Heat coconut oil in a large pan. Sauté onion for 3–4 minutes until soft. Add mushrooms and cook until golden, about 5 minutes. Add kale and stir until wilted.

3. Blend tofu, soaked cashews, tahini, nutritional yeast, coconut aminos, garlic powder, and 2 cups water until completely smooth and creamy.

4. Optional: stir Daily Greens into the blended sauce.

5. Pour sauce over the mushroom and kale mixture. Simmer on low heat 3–5 minutes, stirring regularly. Add pasta water a little at a time to adjust consistency.

6. Add cooked pasta. Toss everything together until every strand is coated. Serve immediately.

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🌿 Easy Plant-Based Pasta with Veggie & White Bean Sauce

Eat Plants. Feel Alive.

Xo Kristel & Michael