This dish not only boasts rich flavors and creamy textures, but it also brings a delightful plant-based twist to traditional pasta recipes.
Ingredients
Scale:
8 oz (about 225 g) of your favorite pasta (spaghetti, fettuccine, or penne)
4 cups water (for boiling the pasta)
14 oz (400 g) firm tofu, drained and pressed
2 tablespoons olive oil
4 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
1 cup vegetable broth (low sodium preferred)
1 tablespoon nutritional yeast (optional)
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)
Red pepper flakes (optional for a spicy kick)
Instructions
Start by bringing 4 cups of water to a boil in a large pot. Once boiling, add your pasta and cook according to the package instructions until al dente, typically about 8-10 minutes.
While the pasta cooks, prepare the creamy sauce. In a blender or food processor, combine the drained and pressed tofu, olive oil, minced garlic, dried oregano, dried basil, vegetable broth, and nutritional yeast (if using). Blend until smooth and creamy.
In a large skillet over medium heat, pour the creamy tofu sauce. Cook for about 5-7 minutes, stirring frequently until heated through.
Once the pasta is cooked, reserve about 1/2 cup of the pasta cooking water, then drain the pasta and add it directly to the skillet with the creamy sauce. Toss to combine, adding a bit of the reserved pasta water to help the sauce coat the pasta evenly.
Cook for an additional 2-3 minutes on low heat, allowing the pasta to soak up the flavors of the sauce.
To serve, plate the pasta, and garnish with chopped fresh parsley and a sprinkle of red pepper flakes if desired.
