Silken Tofu Pasta Recipe

Introduction

Silken Tofu Pasta offers a creamy, dairy-free alternative to traditional pasta sauces. This recipe blends smooth tofu with simple ingredients, creating a rich and satisfying dish perfect for a quick weeknight dinner.

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 to 2 cups of the pasta water, then drain and set the pasta 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 one minute, then pour in the plant-based milk and continue blending until the sauce is smooth and creamy with a consistency similar to heavy cream. Add more plant-based milk if the sauce is too thick.
4. Step 4: Heat half of the olive oil in a large pan over medium heat. Add the chopped shallot and sauté until translucent. Then add the frozen peas and cook until 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 to loosen the sauce.
6. Step 6: Season with salt and freshly ground black pepper to taste. Serve immediately, garnished with fresh parsley if desired.

Tips & Variations

• For extra flavor, try adding a squeeze of lemon juice or a pinch of smoked paprika to the tofu sauce before blending.
• If you prefer a thicker sauce, reduce the amount of plant-based milk or add some soaked cashews when blending.
• Feel free to swap peas for spinach or broccoli for added variety and nutrition.

Storage

Store any leftover pasta in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan with a splash of plant-based milk or reserved pasta water to restore creaminess. This dish is best enjoyed fresh to maintain its texture and flavor.

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, which creates a creamy sauce. Firm tofu won’t blend as smoothly and may result in a grainy sauce, but you can experiment if that’s what you have on hand.

Is nutritional yeast necessary for this recipe?

Nutritional yeast adds a subtle cheesy, umami flavor that enhances the sauce, but you can omit it if needed. Consider adding a pinch of salt or a splash of soy sauce to boost flavor if skipping the yeast.

Silken Tofu Pasta Recipe

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★★★★★

4.9 from 94 reviews

This Silken Tofu Pasta is a creamy, dairy-free alternative to traditional pasta dishes, using a smooth tofu-based sauce that’s blended with nutritional yeast and Dijon mustard for a cheesy, tangy flavor. Combined with sautéed shallots and sweet peas, it’s a nutritious and satisfying meal perfect for plant-based eaters.

• Author: mia
• 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 another kind of short pasta

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, to garnish

Instructions

1. Cook Pasta: Bring a large pot of salted water to a boil and cook the rigatoni according to the package instructions until al dente. Reserve 1-2 cups of pasta water before draining, then set the pasta aside.
2. Prepare Tofu Sauce: In a blender or food processor, combine silken tofu, chopped garlic, nutritional yeast, and Dijon mustard. Blend for about 1 minute until smooth.
3. Adjust Sauce Consistency: While blending, pour in the plant-based milk gradually until the sauce is creamy and resembles the consistency of heavy cream. Add more milk if the sauce is too thick.
4. Sauté Vegetables: Heat half of the olive oil in a large pan over medium heat. Add the chopped shallot and sauté until translucent. Stir in the frozen peas and cook until they are heated through.
5. Combine Pasta and Sauce: Add the drained pasta to the pan with the vegetables. Pour the tofu sauce over the pasta and stir well to combine everything evenly. If the mixture seems dry, add some of the reserved pasta water to loosen it up.
6. Season and Serve: Taste and season with salt and freshly ground black pepper. Serve immediately, garnished with fresh parsley if desired.

Notes

• Silken tofu is essential for achieving the smooth, creamy texture of the sauce.
• If you prefer a cheesier flavor, increase the nutritional yeast slightly.
• Use gluten-free pasta to adapt this recipe for gluten intolerance.
• Reserve pasta water is important to adjust sauce consistency and help the sauce adhere to the pasta.
• Fresh parsley not only adds color but also a fresh herbal note to the dish.

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