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.
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.
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.
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.
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