This creamy tofu pasta is an easy meal for busy weeknights. It comes together in under 20 minutes, with a smooth, creamy sauce made from silken tofu, plant-based milk and a few pantry staples.

I make this tofu sauce while the pasta cooks, so there’s no need to spend extra time in the kitchen. The sauce is so creamy that you don’t need to add any cream! I like to add spinach and sun-dried tomatoes for extra flavour and colour, but you can also use other vegetables, such as mushrooms or courgettes, depending on what you have in the fridge. 

To serve, I sometimes drizzle a little oil from the sun-dried tomato jar over the pasta. It’s optional, but adds a lovely finishing touch. I also like to finish with freshly ground salt and pepper from my London Mills. 

Ingredients

For the tofu sauce
•    300g silken tofu
•    250ml plant-based milk
•    3 tbsp nutritional yeast
•    1 tsp onion powder
•    1 tsp garlic powder
•    Juice of ½ lemon
•    1 tsp salt
•    ½-1 tsp black pepper

For the pasta

•    300g dried pasta
•    1 tbsp olive oil
•    1 handful spinach
•    4 tbsp chopped sun-dried tomatoes
•    Salt, for the pasta water
•    Reserved pasta water, as needed
•    Sun-dried tomato oil, optional 

Instructions

1. Blend the sauce: Add all the tofu sauce ingredients to a blender and blend until smooth.
2. Cook the pasta: Bring 1 litre of water to the boil, add salt and cook the pasta according to the packet instructions until al dente. Reserve some pasta water before draining.
3. Heat the sauce: While the pasta cooks, heat the olive oil in a large frying pan. Add the tofu sauce and simmer gently for 4–5 minutes, stirring regularly.
4. Add the vegetables: Stir in the spinach and sun-dried tomatoes. Cook for 1 minute, until the spinach wilts.
5. Combine: Add the drained pasta and toss well. Add a splash of reserved pasta water if needed to loosen the sauce. Serve immediately, with a drizzle of sun-dried tomato oil if you like. 

Recipe Notes

• Allow 75g of uncooked pasta per person.
• The sauce thickens as it cools. Add reserved pasta water for a saucier consistency.
• If you are using mushrooms or courgettes, make sure to roast them in oil before adding the sauce.