Creamy Vegan Chipotle Pasta with Crispy Breaded Mushrooms

FOR THE PASTA:

1. Cook pasta according to package directions, ensuring to salt your water.
2. In a pan over medium-low heat, add 2 tbsp extra virgin olive oil. Sauté the diced onions for 2 minutes, then add the minced garlic and sauté for another 5-7 minutes. Transfer the sautéed onions and garlic to a blender.
3. Add 1/2 block of soft tofu, a pinch of salt, nutritional yeast, filtered water, and 2-3 chipotle peppers (start with 2 and add more for extra spice) to the blender. Blend until smooth to create the sauce.
4. To the same pan used for onions and garlic, add 2 tbsp vegan butter. Keep the heat on medium to low. Once melted, add the prepared sauce and cook for 3-4 minutes on low heat. Finally, add the cooked noodles and toss to combine.

FOR THE CRISPY BREADED MUSHROOMS:

1. Pour enough oil into a wok or pot, about 1-2 inches deep, and heat on medium-high.
2. Prepare the batter: In a bowl, mix flour, salt, paprika, and garlic powder. Gradually add the non-dairy milk and stir with a whisk or fork until well combined.
3. In a separate bowl, combine bread crumbs and Italian seasonings.
4. Take sliced mushrooms one at a time, coat them in the wet batter, shake off any excess, then roll them in the bread crumbs until fully coated. Place them on a plate.
5. Once the oil is hot, carefully add a couple of breaded mushrooms at a time. Rotate them gently after 1-2 minutes. Cook for a total of 3-4 minutes, or until both sides are golden and crisp. Remove from oil and place on a plate lined with paper towels to drain excess oil. Sprinkle with salt immediately.