Description
A creamy, high-protein vegan pasta made with silken tofu and fresh spinach, blended with garlic and nutritional yeast for a rich, dairy-free sauce. Quick to prepare in under 20 minutes, this nut-free, gluten-free adaptable pasta is perfect for a wholesome, flavorful meal.
Ingredients
Pasta
- 2 cups (200 g / 7 oz) fusilli pasta or any pasta of choice
Spinach Tofu Sauce
- 150 g (5.3 oz) silken tofu
- 5 cups (200 g / 7 oz) fresh spinach, chopped
- 2 tbsp nutritional yeast
- 2 garlic cloves, minced
- 1 small onion, chopped
- 2 tbsp lemon juice
- 2 tsp olive oil
- 1/4 tsp chili flakes (optional)
- 1/2 tsp crushed black pepper, or to taste
- 1 tsp salt, or to taste
For Garnish
- Fresh basil
- Vegan parmesan or extra nutritional yeast
Instructions
- Cook the Pasta: Bring 4–5 cups of salted water to a rolling boil in a large pot. Add the pasta and cook for 2 minutes less than the package instructions indicate. Reserve 1/2 cup of the pasta water, then drain the pasta and set aside.
- Sauté the Aromatics & Spinach: Heat olive oil in a pan over medium heat. Add minced garlic, chopped onion, and chili flakes if using. Sauté for 1–2 minutes until onion is slightly translucent. Add chopped spinach and cook, stirring occasionally, until fully wilted. Alternatively, blanch spinach in the pasta water instead of sautéing.
- Blend the Sauce: Transfer the cooked spinach mixture to a blender. Add silken tofu, nutritional yeast, salt, crushed black pepper, and lemon juice. Blend until smooth and creamy. Taste and adjust seasoning if necessary.
- Combine & Finish: Pour the blended sauce back into the pan and add the cooked pasta. Toss gently and simmer for 2–3 minutes until pasta is fully cooked and coated in the sauce. Add reserved pasta water as needed to loosen the sauce. Garnish with fresh basil, vegan parmesan, or extra nutritional yeast before serving.
Notes
- You can blanch the spinach in the pasta water as a shortcut instead of sautéing.
- For extra creaminess, blend in soaked cashews, pistachios, or a splash of coconut milk.
- Add extra flavor with fresh basil, basil pesto, sautéed mushrooms, or sun-dried tomatoes.
- Spinach options include baby spinach, regular spinach, or thawed and drained frozen spinach.
- Tofu substitutions: firm or extra-firm tofu can be used, adding plant milk during blending for creaminess.
- For a non-vegan version, replace tofu with softened paneer.
- Quick vegan parmesan can be made by blending cashews, nutritional yeast, and salt until crumbly.
- Store leftovers in an airtight container in the fridge for up to 2 days; add a splash of water before reheating.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegan
