15-Minute Sundried Tomato Creamy Vegan Tofu Pasta Sauce
Healthy, easy, and absolutely packed with sundried tomato goodness, this 15-Minute Sundried Tomato Creamy Tofu Pasta Sauce comes together in a large pan and a blender, is totally vegan, and uses silken tofu for the sauce! It's packed with 23 grams of protein per serving, making it the perfect high-protein, easy vegan dinner recipe!
Course Main Course
Cuisine American
Diet Vegan, Vegetarian
Keyword Creamy vegan tomato pasta sauce, Healthy vegan pasta sauce, High-protein vegan pasta sauce, Silken tofu pasta sauce, Tofu Pasta Sauce, Tofu pasta sauce recipe, Vegan creamy pasta sauce
500guncooked pastaI used Mafaldine but any shape will work!
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 2-3 minutes, 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, sundried tomatoes, vegetable stock, nutritional yeast, salt and pepper. Blend until smooth.
Add the cooked pasta to the large pan over medium heat and pour the pasta sauce over top, 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, but if you're storing leftovers, they'll stay fresh in an airtight container for up to 5 days!Reheating leftovers: Add a splash of milk and heat in the microwave or in a pan over low-medium heat.