Vegan Tomato Cream Pasta
This vegan tomato cream pasta is super rich and creamy! But unlike many vegan cream sauces that use cashews as the base, this sauce is actually made with silken TOFU. If you're looking for a healthier alternative to a vegan cream pasta, give this recipe a try!
Prep Time5 minutes mins
Cook Time15 minutes mins
Total Time20 minutes mins
Course: Main Course
Cuisine: Vegan, Vegetarian
Servings: 4
- 400 grams pasta of choice
- 2 tbsp vegan butter
- 1 white onion diced
- 4 cloves garlic minced
- 300 grams silken tofu
- 2 tbsp tomato paste
- 400 grams tomato purée
- 3 tbsp nutritional yeast
- 1/2 tsp red pepper flakes
- 1/2 tsp Italian seasoning
- 1/2 tsp dry oregano
- 1/2 tsp dry basil
- 1 tsp maple or agave syrup
- salt to taste
Garnish
- vegan parmesan
- fresh basil
- red pepper flakes
Cook the pasta according to instructions on the package.
Heat vegan butter in a pan, and sauté the onion and garlic on medium-low heat for 5 minutes, until it starts to brown.
Add the silken tofu and tomato purée to a food processor or blender, and blend until smooth. Transfer the mixture to the pan with the cooked onion and garlic.
Add the rest of the ingredients to the sauce, and simmer for 5 minutes until the flavors blend.
Add the cooked pasta to the sauce, and stir to combine.
Plate and garnish with fresh basil, vegan parmesan cheese, and red pepper flakes. Enjoy!