Description
A creamy and nutritious Silken Tofu Pasta that combines smooth tofu-based sauce with vibrant peas and shallots, perfect for a quick, dairy-free, and plant-based meal in just 20 minutes.
Ingredients
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 and Garnish
- 1 medium shallot
- 5 oz (150 g) frozen peas
- Fresh parsley, to garnish
Others
- 2 tablespoons olive oil, divided
- Salt and freshly ground black pepper to taste
Instructions
- Cook the pasta: In a large pot of boiling salted water, cook the rigatoni according to the package instructions until al dente. Reserve 1-2 cups of the pasta cooking water, then drain the pasta and set aside.
- Prepare the tofu sauce: While the pasta is cooking, combine the silken tofu, chopped garlic clove, nutritional yeast, and Dijon mustard in a blender or food processor.
- Blend the sauce: Blend for 1 minute, then gradually pour in the plant-based milk while continuing to blend until the mixture becomes smooth and creamy with the consistency similar to heavy cream. Add more plant-based milk if the sauce looks too thick.
- Sauté vegetables: Heat half of the olive oil in a large pan over medium heat. Add the chopped shallot and sauté until translucent. Add the frozen peas and cook until warmed through.
- Combine pasta and sauce: Add the cooked pasta into the pan with the sautéed shallot and peas. Pour the tofu sauce over the pasta and stir well to combine everything. If the pasta looks dry, loosen it by adding a little of the reserved pasta water.
- Season and serve: Season the dish with salt and freshly ground black pepper to taste. Serve immediately garnished with fresh parsley if desired.
Notes
- Use rigatoni or any short pasta like penne or fusilli for best results.
- Silken tofu is key for a creamy sauce texture; avoid firm tofu.
- You can substitute plant-based milk types such as almond, soy, or oat milk based on preference.
- Reserve pasta water helps adjust the sauce consistency to keep the pasta moist without diluting flavor.
- To make it gluten-free, use gluten-free pasta.
