Pasta with Creamy Tofu Sauce

    40 minutes

    Blended tofu makes this vegetarian pasta sauce deliciously creamy and wonderful. Use with any type of pasta you prefer.

    29 people made this

    Serves: 4 

    • 500g spiral pasta
    • 500g roasted red capsicums
    • 280g low-fat, firm silken tofu
    • 1 1/2 tablespoons tomato paste
    • 2 cups (500ml) vegetable stock
    • 1 tablespoon balsamic vinegar
    • 1 teaspoon Italian herbs
    • 1/2 onion, chopped
    • 10 spears asparagus, sliced diagonally
    • 250g fresh mushrooms, sliced
    • 1 teaspoon minced garlic
    • 1 (500g) tin diced tomatoes
    • 1/2 teaspoon hot chilli paste
    • ground black pepper to taste
    • 2 tablespoons grated Parmesan cheese

    Preparation:15min  ›  Cook:25min  ›  Ready in:40min 

    1. In a large pot with boiling salted water, cook pasta until al dente. Drain well.
    2. Meanwhile, in a blender or food processor puree roasted red capsicums, tofu, tomato paste, vegetable stock, balsamic vinegar and Italian herbs. Set aside.
    3. Coat a medium saute pan with cooking spray. Cook onion, garlic and asparagus over medium heat until tender, about 5 minutes. Add water if necessary to prevent sticking. Stir in mushrooms; cook 3 to 5 minutes, or until mushrooms are tender and soft. Stir in tofu sauce, tomatoes, black pepper. Add hot chilli paste, if desired. Reduce heat to low and heat through.
    4. Toss pasta with sauce, and serve with Parmesan cheese.

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    Reviews in English (23)


    Wow, this was delicious! my first time using tofu, and it turned out wonderful. Like other reviewers, I just added diced tomatoes instead of the jar of peppers. Then added some veggies i had on hand, some extra spices (paprika, pepper, and red pepper flakes) and it was ready...very flavourful. It also froze and thawed well. Thanks!  -  06 May 2008  (Review from Allrecipes USA and Canada)


    I was very pleased for my first try cooking with tofu. Easy recipe and delicious. My very picky 7 year old niece ate 3 bowls! Instead of asparagus and mushrooms, I used fresh spinach and zucchini.  -  02 Aug 2005  (Review from Allrecipes USA and Canada)


    This was good, though more of a pepper sauce than a tomato sauce. Might be better if you substituted some crushed tomatoes for the peppers.  -  28 Jan 2008  (Review from Allrecipes USA and Canada)