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CREAMY RIGATONI with Roasted Mushrooms

Updated: Aug 29, 2022

Tender cremini mushrooms roasted in a smoky maple glaze atop creamy alfredo rigatoni noodles, yum. Rigatoni is my favorite pasta shape, probably because it holds sauce so well that oozes out when you bite down. I already said yum right?


1 lb cremini mushrooms, sliced 1/4" wide

3 Tbsp olive oil

2 Tbsp maple syrup

1 tsp miso paste

1 tsp soy sauce

1/8 tsp liquid smoke

1 tsp smoked paprika

3/4 tsp garlic powder

12 oz rigatoni

1 cup peas

2 cups chopped spinach


1 Tbsp vegan butter

1 yellow onion, chopped

3 cloves garlic, minced

12 oz silken tofu

2 Tbsp nutritional yeast

1/2 lemon

1/2 cup pasta water

1 tsp salt

1/2 tsp black pepper

1/2 cup vegan parmesan cheese, divided

Chopped parsley for garnish


1. Preheat the oven to 375°F. Wisk together olive oil, maple syrup, miso paste, soy sauce, smoked paprika, garlic powder and a pinch of salt & pepper. Pour over sliced mushrooms and mix well to coat. Let stand for 10 minutes. Arrange flat on a parchment paper lined baking sheet. Season well with salt. Bake until browned and lightly crisped, approximately 30 minutes, flipping midway.

2. Cook pasta according to package directions. Add peas and spinach during last minute of cooking. Reserve 1/2 pasta water to make sauce. Drain and set aside. Add 1 tsp olive to pasta to keep from sticking.

3. While pasta is cooking, heat 1 Tbsp vegan butter in a skillet over medium heat. Add onions and garlic, and cook until softened, about 3 to 4 minutes. Remove from heat and place into a blender.

4. In a blender (or food processor), combine the cooked garlic and onions, silken tofu, juice from 1/2 the lemon, 1/2 cup pasta water, nutritional yeast and 1 tsp salt. Blend until smooth, approximately 1 minute.

5. Return skillet to medium low heat and pour in pasta sauce from blender. Add 1/4 cup of vegan parmesan cheese. Cook until heated through.

6. Pour pasta sauce over rigatoni. Stir in mushrooms and remaining 1/4 cup vegan parmesan. Sprinkle with chopped parsley (optional) before serving.

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