High-Protein Brami Fusilli with Spinach, Mushrooms & Tofu Cream Sauce
Creamy, protein-packed vegan pasta made with Brami high-protein fusilli, spinach, mushrooms, and a rich tofu cream sauce. A healthy, dairy-free dinner that’s easy, satisfying, and full of flavor.
Equipment
- 1 pan
Ingredients
- 8 oz 225 g Brami fusilli pasta – high-protein, lupini bean–based
- 2 cups fresh spinach loosely packed
- 1 ½ cups mushrooms sliced (cremini, baby bella, or button)
- ½ medium onion finely chopped
- 3 cloves garlic minced
- 1 tablespoon olive oil or avocado oil
- ½ teaspoon sea salt plus more to taste
- ¼ teaspoon black pepper
- ¼ teaspoon chili flakes optional, for mild heat
- 1 tablespoon miso paste white or yellow
- ½ block 6–7 oz / 200 g silken tofu
- ¾ cup unsweetened plant milk soy or oat milk for creaminess
- 1 tablespoon nutritional yeast optional, for cheesy flavor
- 1 tablespoon lemon juice for brightness
- 2 tablespoons toasted breadcrumbs or crushed nuts for garnish
- Fresh herbs parsley, basil, or chives, chopped for topping
Instructions
- Cook the pasta – Boil Brami fusilli in salted water according to package instructions. Reserve 1 cup of pasta water before draining.
- Sauté the veggies – In a pan, heat olive oil and cook mushrooms until golden brown. Add onion, garlic, salt, pepper, and chili flakes, and sauté until fragrant.
- Blend the sauce – In a blender, combine tofu, plant milk, miso paste, lemon juice, and nutritional yeast. Blend until smooth and creamy.
- Combine everything – Add the sauce and spinach to the sautéed mushrooms. Toss in the cooked pasta, adding splashes of pasta water as needed to coat evenly.
- Serve and garnish – Plate the pasta and top with fresh herbs and toasted breadcrumbs for crunch. Serve warm and enjoy your vegan high-protein creamy pasta!