So I have to admit that I am not the world’s biggest pasta fan. I might eat pasta once every few months. But when the craving hits, it hits hard! And the other night I was thinking about a creamy, thick, indulgent vegan pasta sauce that could be a little more substantial than the standard “roux with plant milk” type of sauce (think higher in protein). Something like a … vegan pasta alfredo?
As always, this is a very forgiving recipe (I dont deal with exacting recipes). So substitutions are allowed and I will mention them when possible.
- Pasta of choice (enough for 2 portions, whatever your portion size is, I dont judge)
- 1 onion
- 1 rib celery (optional)
- 1-2 cloves garlic (to taste)
- 1 tsp mixed Italian herbs
- Juice of 1 lemon (2 tablespoons)
- Salt and Pepper
- 1 teaspoon chicken stock powder (I use Ina Paarman – it is vegan)
- 2-3 tablespoons nutritional yeast
- 1 block of firm or medium-firm tofu
- 1/2 a cup of hot water or plant milk of choice
- 1 punnet of mushrooms (button is fine or go fancy if you like)
- 1 cup of mixed peppers (optional)
- 1/2 a head of broccoli (optional)
Dice the onion and saute with garlic, mixed herbs and celery (if using). I saute in water but you can of course use oil if you like.
Once the onion and celery have softened and slightly changed colour (dont let it get too brown), transfer to a blender
Add the tofu (crumbled), lemon juice, chicken stock powder, nutritional yeast, pepper and water and blend till smooth.
Taste the sauce and then add salt as desired. Add a bit more water or milk if its too thick.
Start cooking your pasta
In the original frying pan or wok, saute some chopped mushrooms, broccoli, peppers or whatever other vegetables you enjoy eating in pasta.
Add the sauce
Add the cooked pasta and combine
Serve immediately! I sprinkled on some vegan parmesan and black pepper but that is up to you.
You can use soft or silken tofu instead of firm tofu, but then you will need to reduce or skip the water/milk. This is the brand I use (I buy it at my local Spar).
You can use whatever vegetables you like. But I do feel that the mushrooms are required 🙂
You can use veg stock instead of chicken stock
Ideas for the leftover sauce
I combined my leftover sauce with some hummous and coconut milk and made the BEST potato bake. You could also use it over roasted vegetables, in a buddha bowl or maybe even in a rice dish casserole style. It lasts for at least a few days.
That’s it! I hope you enjoy this pasta sauce. Its really quick and easy to make and tastes fantastic.
Yours in veggies
For those days when you dont feel like cooking, I manage a Facebook group called Dining out with Vegans. If you live in Cape Town, feel free to join – we meet for dinner about once a month to support local vegan restaurant options.