A creamy and delicious lemony tofu pasta sauce with fresh spinach and tomatoes! It’s super quick and easy to make, filled with flavour, and ready in just 20 minutes.
This was inspired by my dairy-free cashew-based Alfredo sauce, but in the interest of lowering the calories and fat, this time we’re using tofu. 😉
Pair this delicious dish with some air-fried eggplant or green beans. Or with this yummy garlic parmesan roasted cauliflower.
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Why you’ll love this dish
- Quick + Easy! All you need are mostly pantry ingredients, and 20 minutes to whip up this simple tofu pasta sauce! (It’s perfect for busy weeknights.)
- Wholesome: The sauce is protein-dense and virtually fat-free, using a tofu base. Plus, I’ve added fresh tomatoes and spinach to amp up the nutrients.
- Delicious! The sauce is silky smooth (thanks to silken tofu), flavourful, and incredibly satisfying.
Ingredients + Substitutions
Here’s everything you’ll need to make this delicious vegan tofu pasta sauce.
- Tofu: Silken tofu will yield the smoothest and creamiest results. But if you cannot find silken tofu, you may use a soft block of tofu with similar results. For firm or extra firm tofu, increase the broth as needed to thin out the sauce and blend a bit little longer to get it smooth.
- Broth: Use a flavourful broth, like our homemade bouillon or your choice.
- Nutritional yeast: Adds umami savoury flavour to the white sauce.
- Lemon: Adds a slightly citrusy, tangy flavour to the sauce. If you don’t have fresh lemons on hand, use apple cider vinegar with similar results.
- Spices: I’m using fresh garlic, plus dried thyme, salt, and black pepper. Increase or decrease as preferred. If you don’t have fresh garlic on hand, you may use a ½ teaspoon of garlic powder.
- Pasta: Use your pasta of choice. I like rotini, but other shapes like penne, spaghetti, linguine, or angel hair also work well. Use whole-grain or gluten-free pasta if preferred.
- Veggies: I like spinach and cherry/grape tomatoes to add colour and extra nutrients to the dish. You may sub with other veggies you have on hand, or omit them if preferred.
Instructions
(This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)
Add the tofu, broth, garlic, and spices to your blender. (photo 1)
Process until completely smooth. (photo 2)
Transfer the sauce to a skillet and add the spinach and tomatoes. (photo 3)
Simmer until the spinach wilts and stir in the cooked pasta. (photo 4)
Serve with a sprinkle of vegan parmesan cheese or red pepper flakes, if you’d like.
Variations
- Make it spicy: Add red pepper flakes to the sauce just before simmering it with the spinach and tomatoes.
- Kid-friendly: If you have picky eaters, omit the spinach and tomatoes, or sauté them separately to add to individual portions.
See this cashew sauce for another twist on vegan Alfredo.
Equipment
A powerful blender or food processor (affiliate links) is recommended for the smoothest texture.
But if you’re using silken tofu, you should have no trouble getting your tofu pasta sauce silky smooth.
Storage
Leftovers will keep in the fridge for 3-4 days in a sealed container.
Reheat leftovers in a pan on the stovetop until heated through. The sauce will thicken as it cools, so add a splash of broth or plant-based milk to the pan while heating it to loosen.
I don’t recommend freezing pasta as it alters its texture. However, you may freeze the tofu pasta sauce separately in a freezer-safe airtight container for up to 3 months.
Expert Tips
- Salt your pasta water. Make sure to add enough salt to your pot of water for the best texture and flavour. Here’s a handy guide to help you salt your water perfectly each time.
- Cook your pasta ‘al dente’. Al dente pasta is typically 1-3 minutes “underdone”. This is how Italians eat their pasta. 😉 We like a little bit of bite, and no mush.
More delicious vegan pasta recipes
If you tried this recipe, please let me know about it in the comments below. I always love hearing from you! Don’t forget to Subscribe to This Healthy Kitchen to be among the first to get my new recipes! You can also FOLLOW ME on Facebook, Instagram, Pinterest, and Twitter to see more delicious food and get all the latest updates.
Buon appetito
Rosa
📖 Recipe
Equipment
Ingredients
- 12 ounces silken tofu use GMO-free if possible
- ½ cup vegetable broth
- 2 tablespoons nutritional yeast
- 2 tablespoons lemon juice approx. half a lemon
- 2 cloves garlic peeled
- ⅛ teaspoon dried thyme
- ¼ teaspoon black pepper or to taste
- ⅛ teaspoon sea salt or to taste
- 3 large handfuls baby spinach
- 10 ounces cherry tomatoes halved, if preferred
- ½ pound rotini pasta or your choice
Optional Garnishes
- vegan parmesan cheese
- red pepper flakes
- fresh basil or parsley
Instructions
- Bring a large pot of generously salted water to a boil and cook your pasta according to package directions for 'al dente' pasta. Drain and set it aside.
- Meanwhile, add the tofu, broth, nutritional yeast, lemon juice, garlic, thyme, salt, and pepper to a blender and process until smooth.
- Transfer the sauce to a large skillet and add the spinach and tomatoes. Heat over medium heat until the spinach is wilted. Then stir in the cooked pasta, mix well, and serve.
Notes
- Salt your pasta water. Make sure to add enough salt to your pot of water for the best texture and flavour. Here’s a handy guide to help you salt your water perfectly each time.
- Cook your pasta ‘al dente’. Al dente pasta is typically 1-3 minutes “underdone”. This is how Italians eat their pasta. 😉 We like a little bit of bite, and no mush.
Yovanca says
Hey Rosa,
I made this recipe as is a couple of weeks ago. Although I used 2 x packets pasta. (I would be left with a half of a packet of pasta in the cupboard otherwise). I use red lentil pasta. Obviously, the sauce wasn’t quite enough, for my liking.I didn’t use any of the optional toppings.
I made this again tonight for hubby (as he was home. He works away a lot), I doubled the sauce recipe and roasted grape tomatoes (skin removed after roasting). On adding the sauce to the pot, I added in the tomatoes, as directed, but I also added the juices from the roasting of the tomatoes.
Tonight I made the parmesan cheese and sprinkled over the top on serving with Himalayan pink salt. Different texture in using a different connection to the food processor I have. This time, a finer texture – just like parmesan cheese.
Side note: hubby eats meat from time to time, he loves every WFPB meal I make, no matter the recipe.
Thankyou for being you Rosa xo
Yovanca
Rosa says
I’m so happy you enjoyed it, Yocanca. Thanks so much for sharing your process with us and thank you for the lovely review and kind words. <3
Stephanie Ann Howard says
I made this for my husband and mother-in-law (we are all WFPB no oil). WE LOVED IT!! It was like pasta alfredo but yummier and way healthier! We added mushrooms to the sauce. Thank you for this recipe!
Rosa says
You’re very welcome Stephanie. Thrilled you all loved it. 🙂
Crystal says
I tried this a for last nights dinner and everyone enjoyed it! It was easy to make, I had everything on hand, and highly recommend! Thank you!!
Rosa says
Aw, you’re very welcome Crystal. So glad everyone enjoyed it. 🙂
Maggie says
Made this exactly as written and it was delicious 😋
Rosa says
Yay! So glad to hear that.
in2insight says
Love the idea and concept. For us, it tasted bland with only the lemon coming through. Made it as written. (ended up “doctoring” it)
Hey, can’t please all vegans all the time… 🙂
Rosa says
Thanks for sharing. Let us know how you “doctored” it. 🙂
in2insight says
Hi there.
We doubled the spices and added some extra Better than Bouillon.
Nothing major, just “pumped it up” a tad. 🙂
Lucie says
Just made this for dinner tonight. So great, easy to make, and the kids loved it too.
Rosa says
That’s fantastic! Glad everyone enjoyed it, and thanks for the review. 🙂