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Silken Tofu Spinach Pasta Sauce Recipe

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★★★★★

4.8 from 72 reviews

This creamy, rich, and high-protein vegan pasta sauce combines the natural creaminess of silken tofu with the wholesome goodness of spinach, garlic, and nutritional yeast. Inspired by the Indian Palak Paneer dish, it offers a dairy-free, nut-free, and gluten-free alternative that is quick to prepare, taking less than 20 minutes. Perfectly paired with your favorite pasta, it makes for a comforting and customizable meal suitable for vegan diets.

Ingredients

Scale

For the Sauce

  • 150 g (5.3 oz) Silken Tofu
  • 5 cups (200 g / 7 oz) Spinach, chopped
  • 2 tbsp Nutritional Yeast
  • 2 cloves Garlic, minced
  • 1 small Onion, chopped
  • 2 tbsp Lemon Juice
  • 1 + 1/2 tsp Olive Oil
  • 1/4 tsp Chilli Flakes (optional)
  • 1/2 tsp Black Pepper, crushed (to taste)
  • 1 tsp Salt (to taste)

For the Pasta

  • 2 cups (200 g / 7 oz) Fusilli Pasta (dried / uncooked)

For Garnishing

  • Fresh Basil or Vegan Parmesan (optional)

Instructions

  1. Boil Pasta: Add 4-5 cups of water with 1 tsp salt to a large pot and bring it to a rolling boil. Cook the pasta for 2 minutes less than the time indicated on the packet to ensure it finishes cooking in the sauce. Reserve 1/2 cup of pasta water before draining the pasta. Set both aside.
  2. Sauté Aromatics and Spinach: Heat olive oil in a pan over medium heat. Add minced garlic, chopped onion, and optional chili flakes. Sauté for 1-2 minutes until the onion becomes slightly translucent. Add the chopped spinach and cook, stirring occasionally, until the spinach wilts completely.
  3. Prepare Sauce: Transfer the cooked spinach mixture into a blender jar. Add silken tofu, nutritional yeast, salt, black pepper, and lemon juice. Blend until smooth and creamy. Taste and adjust seasoning as needed.
  4. Combine Pasta and Sauce: Pour the blended spinach-tofu sauce back into the pan. Add the partially cooked pasta and gently mix. Simmer together for 2-3 minutes to complete the pasta cooking and allow flavors to meld. If the sauce is too thick, add reserved pasta water gradually to reach desired consistency.
  5. Serve and Garnish: Plate the pasta and garnish with fresh basil or vegan parmesan, and optionally sprinkle additional nutritional yeast for extra flavor. Serve warm.

Notes

  • You can add 1/4 cup fresh basil or 1-2 tbsp basil pesto to enrich flavor.
  • For a creamier texture, soak cashews in hot water for 15 minutes and blend them into the sauce, or add coconut milk while blending.
  • Use baby spinach or thawed and strained frozen spinach if preferred.
  • To make quick vegan parmesan, coarsely grind 15-20 cashews with 1 tbsp nutritional yeast and a pinch of salt.
  • Add sautéed or air-fried mushrooms or sun-dried tomatoes to make the dish more filling.
  • If not vegan, paneer can replace tofu. Soak store-bought paneer in warm water for 10 minutes before use to soften it.
  • Leftover pasta can be stored in an airtight container in the fridge for up to 2 days; add a splash of water before reheating in the microwave.

Keywords: silken tofu pasta sauce, vegan pasta sauce, spinach tofu sauce, dairy-free pasta sauce, gluten-free pasta sauce, high protein vegan sauce

Find it online: https://reemcook.com/silken-tofu-spinach-pasta-sauce-recipe/