15-Minute Garlic & Lemon Creamy Tofu Pasta Sauce
Servings 4
Calories 470kcal
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!
Notes
Storing leftovers: This pasta is best enjoyed fresh since the sauce can get drier as it's stored, but if you do want to refrigerate leftovers, I recommend heating it up in a pan or microwave and adding a splash of soy milk before heating to rehydrate the sauce!
Or, if you know that you'll only eat a portion fresh, you can store the leftover cooked pasta and pasta sauce separately in the fridge until you're ready to eat!
Nutrition
Calories: 470kcal | Carbohydrates: 76g | Protein: 21g | Fat: 6g | Monounsaturated Fat: 1g | Sodium: 814mg | Potassium: 244mg | Fiber: 7g | Sugar: 3g | Vitamin C: 2mg | Calcium: 100mg | Iron: 3mg
