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Vegan creamy tofu pasta

Get the Recipe: Creamy Vegan Tofu Pasta

Try this vegan creamy tofu pasta! With mushrooms and asparagus, this is a weeknight dinner packed with garlicky and cheesy flavour, is ready in under 20 minutes and super easy too. Gluten-free and oil-free. 


  • 1 medium onion, chopped
  • 1.5 cups mushrooms, chopped
  • 5 oz silken tofu, crumbled
  • 2 cups plant based milk
  • 2 cups vegetable stock
  • 2 cups gluten-free pasta, dry
  • 3.5 oz asparagus tips
  • 2 cups spinach
  • 1 tsp salt, or to taste


  • Add the onion and the mushrooms to a non-stick saucepan. Cook for 4-5 minutes, until the onion softens and the mushrooms cook down.
    Mushrooms and onion in a saucepan
  • Add the silken tofu, plant based milk, vegetable stock and gluten-free pasta. Simmer on a medium heat for 10-12 minutes, until the pasta is cooked through. Add more plant based milk or veggie stock if it gets too dry.
    Mushrooms tofu pasta and plant based milk in a saucepan
  • Stir in the asparagus and spinach. Season to taste with salt and pepper, and cook for a further 2-3 minutes, until the asparagus is soft.
    Vegan pasta dish in a saucepan


Calories: 174kcal, Carbohydrates: 30g, Protein: 7g, Fat: 4g, Saturated Fat: 1g, Sodium: 1247mg, Potassium: 352mg, Fiber: 3g, Sugar: 4g, Vitamin A: 1844IU, Vitamin C: 8mg, Calcium: 188mg, Iron: 2mg