Silken Tofu Pasta Recipe

Introduction

Silken Tofu Pasta is a creamy, plant-based twist on a classic favorite. This dairy-free sauce is smooth and rich, making it a perfect comfort meal that’s both nutritious and easy to prepare.

Ingredients

• 8 oz (250 g) rigatoni (or another kind of short pasta)
• 12 oz (350 g) silken tofu
• 2 tablespoons olive oil, divided
• 1 medium garlic clove, roughly chopped
• 1 tablespoon nutritional yeast
• 1/2 teaspoon Dijon mustard
• 1/2 cup plant-based milk
• 1 medium shallot
• 5 oz (150 g) frozen peas
• Salt and freshly ground black pepper to taste
• Fresh parsley, to garnish

Instructions

1. Step 1: Cook the pasta in a large pot of boiling salted water according to the package instructions until al dente. Reserve 1-2 cups of pasta water, then drain and set aside.
2. Step 2: Meanwhile, combine the silken tofu, chopped garlic clove, nutritional yeast, and Dijon mustard in a blender or food processor.
3. Step 3: Blend for 1 minute, then pour in the plant-based milk and continue to blend until you get a smooth and creamy sauce that has the consistency of heavy cream. Add more plant-based milk if it looks too thick.
4. Step 4: In a large pan, heat half of the olive oil over medium heat. Add the chopped shallot and sauté until it becomes translucent. Add the frozen peas and cook until they are heated through.
5. Step 5: Add the cooked pasta to the pan with the vegetables. Pour the tofu sauce over the pasta and stir well to combine. If the pasta seems dry, add a bit of the reserved pasta water.
6. Step 6: Season to taste with salt and freshly ground black pepper and serve immediately, garnished with fresh parsley if you like.

Tips & Variations

• Use gluten-free pasta if you want a gluten-free meal.
• Add a squeeze of lemon juice to the sauce for a bright, fresh flavor.
• Swap frozen peas for spinach or asparagus for a different vegetable twist.
• To add some heat, sprinkle red pepper flakes before serving.

Storage

Store any leftover pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of plant-based milk or reserved pasta water to loosen the sauce if necessary.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use firm tofu instead of silken tofu?

Silken tofu is preferred for its smooth texture that creates a creamy sauce. Firm tofu won’t blend as smoothly and may result in a grainier sauce.

Is this pasta recipe vegan?

Yes, all ingredients used are plant-based, making this recipe vegan-friendly.

Silken Tofu Pasta Recipe

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★★★★★

4.9 from 119 reviews

A creamy and comforting silken tofu pasta recipe that brings together tender rigatoni, a smooth plant-based tofu sauce, and vibrant peas sautéed with shallots. This easy and nutritious dish uses silken tofu blended into a dairy-free, luscious sauce that mimics the texture of heavy cream, making it perfect for vegan and vegetarian diets.

• Author: Sana
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian-inspired
• Diet: Vegan

Ingredients

Scale 1x2x3x

Pasta

• 8 oz (250 g) rigatoni or any short pasta

Silken Tofu Sauce

• 12 oz (350 g) silken tofu
• 1 medium garlic clove, roughly chopped
• 1 tablespoon nutritional yeast
• 1/2 teaspoon Dijon mustard
• 1/2 cup plant-based milk

Vegetables & Seasoning

• 1 medium shallot, chopped
• 5 oz (150 g) frozen peas
• 2 tablespoons olive oil, divided
• Salt and freshly ground black pepper, to taste
• Fresh parsley, for garnish

Instructions

1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the rigatoni and cook according to package instructions until al dente. Reserve 1 to 2 cups of the pasta cooking water, then drain the pasta and set it aside.
2. Prepare the Tofu Sauce: In a blender or food processor, combine the silken tofu, roughly chopped garlic, nutritional yeast, and Dijon mustard. Blend for about 1 minute until smooth. Gradually pour in the plant-based milk and continue blending until the sauce reaches a creamy, heavy cream-like consistency. Add more plant-based milk if the sauce appears too thick.
3. Sauté Vegetables: Heat half of the olive oil in a large pan over medium heat. Add the chopped shallot and cook until it becomes translucent and fragrant. Stir in the frozen peas and cook until heated through.
4. Combine Pasta and Sauce: Add the cooked rigatoni to the pan with the sautéed shallots and peas. Pour the silken tofu sauce over the pasta and toss everything together to combine well. If the pasta looks dry, add a small amount of the reserved pasta water to achieve the desired creaminess.
5. Season and Serve: Season the pasta with salt and freshly ground black pepper to taste. Serve immediately, garnished with fresh parsley if desired.

Notes

• Use any short pasta you prefer if rigatoni is not available.
• You can substitute plant-based milk with almond, soy, or oat milk according to your preference.
• Adjust the garlic quantity if you want a stronger or milder flavor.
• This recipe is naturally vegan and vegetarian.
• Reserve pasta water is key for adjusting sauce consistency without diluting the flavor.

Keywords: silken tofu pasta, vegan pasta, creamy tofu sauce, plant-based pasta recipe, vegan dinner, easy vegan pasta, dairy-free creamy sauce