This easy vegan 15-Minute Garlic & Lemon Creamy Tofu Pasta Sauce is what easy weeknight meal dreams are made of! It comes together lickity split with basically no effort using the blender for a dairy-free creamy sauce and super minimal chopping of the onion and garlic! We use silken tofu to boost the protein to 21 grams per serving for a quick weeknight pasta that feels so indulgent!
It’s rare that I’m lost for words, but trust me when I say I was truly speechless the second I dug into this creamy, lucious, garlicky lemon pasta.
The Registered Dietitian in me seriously couldn’t believe that I developed yet another easy vegan pasta recipe that tasted sooo indulgent, while still being super healthy!
Silken Tofu Is the Hero Ingredient!
While I’m no stranger to sharing tons of Dietitian-approved easy tofu recipes, this one is special because much like my Instagram viral Dairy-Free Chocolate Mousse that takes, like, 5 minutes to make and is the most DELICIOUS easy dessert, this dairy-free pasta sauce uses silken tofu to add an extra boost of protein, bringing the total up to 21 grams per serving!
Now, because I like to make sure that all of my healthy pasta recipes taste incredible, I tested this recipe using both soft and silken tofu in the vegan pasta sauce, since I know a lot of people use them interchangably (even though they aren’t exactly the same!), and the sauce worked perfectly with both options!
Wanna add some veggies to this pasta? Whip up a batch of my absolute favorite Easy Sautéed Green Beans with Garlic & Nutritional Yeast that you can cook straight from frozen (no chopping required!) while the pasta is cooking for the easiest veggie side that goes perfectly with this plant-based creamy sauce!
Sauté, Blend, Enjoy!
15-Minute Garlic & Lemon Creamy Tofu Pasta Sauce
Equipment
Ingredients
- 1 tbsp vegan or regular butter
- 1/2 yellow onion diced
- 6 cloves garlic minced
- 1/2 lemon juiced
- 1 cup vegetable stock
- 300 g silken tofu
- 1/4 cup nutritional yeast
- 1 tsp salt
- 1/4 tsp ground black pepper
- 454 g linguine
Instructions
- Cook the pasta as per package instructions in salted pasta water, reserving 1/4 cup of pasta water.
- Melt butter in a large pan over medium heat. Add the diced onions and sauté for 2, or until translucent, then add the minced garlic and sauté for another minute, being careful not to burn the garlic.
- Add the sautéed onion and garlic to a blender with the silken tofu, lemon juice, vegetable stock, salt, pepper and nutritional yeast. Blend until smooth.
- Add the cooked pasta to the large pan over medium heat and pour the pasta sauce over the cooked pasta, as well as the reserved pasta water, sauté together until the pasta and sauce are combined and heated through. You can choose to top with more fresh black pepper or lemon juice and enjoy!
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