Creamy Silken Tofu Pasta Sauce
This Creamy Silken Tofu Pasta Sauce is a velvety, dairy-free alternative to traditional cream-based sauces. With just a handful of simple ingredients and under 30 minutes, this customizable creamy vegan pasta is the perfect weekday dinner!
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Servings: 6
Ingredients
- 16 ounces Silken Tofu drained
- 1 tablespoon Extra-Virgin Olive Oil
- 1 large Yellow Onion diced
- 3-5 Garlic Cloves minced
- 2 tablespoons Nutritional Yeast
- 1 tablespoon Lemon Juice
- 2 teaspoons White Miso Paste
- 1 teaspoon Dijon Mustard
- 1 teaspoon Kosher Salt see note
- ½ teaspoon Black Pepper
- Pinch of Red Pepper Flakes
- ½ cup Water
- 1 tablespoon Chopped Parsley garnish
- 12 ounces Fettuccini Noodles gluten-free if needed
Instructions
- Bring a large pot of water to a boil and cook the pasta according to the package instructions. Reserve about ½ cup pasta water.
- Dice the onion and add to a large pan on medium-high heat with olive oil. Cook for 7-10 minutes or until soft and starting to brown. Add the minced garlic and continue to cook for 2 minutes.
- Add the onions and garlic to a blender along with the drained silken tofu, nutritional yeast, lemon juice, white miso paste, dijon mustard, salt, pepper, red pepper flakes, and water. Blend until smooth.
- Taste and adjust salt and pepper as needed.
- Add the silken tofu sauce back to the pan on medium heat and cook until warmed through. Add the cooked pasta and toss to combine. If it thickened too much, add a splash of reserved pasta water until your desired consistency is reached.
- Serve and enjoy with toasted sourdough bread, chopped parsley, or roasted vegetables.
Notes
Important Note: Not all salts are made equal and cannot be substituted 1:1. If you are substituting table salt for kosher salt, you will need to cut the amount called for in the recipe by at least half.
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