Indulge in the comforting flavors of this Baked Pasta with Mushrooms and Sage, a dish that combines creamy textures with earthy, aromatic notes. The star of this recipe is dried sage, which lends a distinctive depth of flavor, perfectly complementing the creaminess of coconut milk. This dish is both wholesome and satisfying, making it an excellent choice for a hearty family dinner or a cozy meal for one.

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The creamy sauce is a highlight, created with the solid part of canned coconut milk and unsweetened plant milk. Together, they form a luscious, velvety base that clings to each strand of pasta. Nutritional yeast adds a subtle cheesy flavor, making it a vegan-friendly delight. If you’re a fan of plant-based cheese, you can sprinkle some on top for an extra layer of indulgence or mix it directly into the pasta for a gooey surprise.

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Tofu and mushrooms take center stage as the protein-packed and savory additions. Marinated tofu, combined with sautéed mushrooms, creates a rich and flavorful mixture, while onions and garlic enhance the dish with their fragrant and slightly sweet undertones. The result is a filling yet well-balanced bake that doesn’t compromise on flavor or nutrition.

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What makes this dish stand out is its versatility. It's not just a pasta bake; it's a canvas for creativity. Garnish it with fresh dill or parsley for a burst of color and freshness, or customize it with your favorite herbs and spices. It’s a dish that adapts to your preferences, whether you’re cooking for yourself or entertaining guests.

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This pasta bake is also an excellent choice for meal prep. You can assemble it in advance and bake it when needed, making it a convenient option for busy weeks. The leftovers are just as delicious, if not better, as the flavors have time to meld together.

**You will need:**
* 200 g. uncooked pasta
* 230 ml. solid part of canned coconut milk
* 150 ml. unsweetened plant-based milk
* 200 g. mushrooms
* 180 g. tofu (marinated or another flavored variety)
* 1 onion
* 4 garlic cloves
* 1 teaspoon of dried sage
* 1 tablespoon of olive oil
* 1.5 tablespoon of nutritional yeast
* ¾ teaspoon of salt
* ¼ teaspoon of pepper
* Fresh dill or parsley for garnish

**Preparation**
1. Cook the pasta according to the package instructions.
2. Preheat the oven to 180°C.
3. Heat the olive oil in a pan. Sauté the chopped onion, garlic, mushrooms, and crumbled tofu with 0.5 teaspoon of salt over medium heat until lightly browned.
In a different bowl, mix the coconut milk, plant milk, sage, nutritional yeast, ¼ teaspoon of salt, and pepper until smooth.
4. In a large bowl, combine the cooked pasta with the mushroom and tofu mixture. Pour in the coconut milk sauce and mix well.
5. Transfer everything into a baking dish and smooth the surface.
6. Bake for 25–30 minutes, or until the top is golden and bubbling.
7. Serve immediately, garnished with fresh dill or parsley.

Enjoy!

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