How to Use Silken Tofu Instead of Cream to Make Creamy Pasta

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a more budget-friendly option for sautéing.

spinach

🥗Healthier: kale

💰Cheaper: frozen spinach

Frozen spinach is often cheaper and just as nutritious.

pasta

🥗Healthier: whole wheat pasta

💰Cheaper: pasta made from lentils

Lentil pasta adds protein while being affordable.

Cook a half pound of pasta according to package instructions.

Take the silken tofu out of the container and cut through two sides to drain as much water as possible before cutting the other side of the package.

Place the silken tofu in a blender.

Add one 14 1/2 oz can of diced tomatoes with no added salt to the blender.

Add two roasted red bell peppers from a jar to the blender.

Add 2 tablespoons of garlic powder to the blender.

Add 3 tablespoons of Italian seasoning to the blender (or a combination of dried basil, oregano, and thyme if Italian seasoning is not available).

Add 1/2 teaspoon of kosher salt to the blender.

Blend the mixture for about a minute until everything is smooth.

Pour the blended sauce into a pan and add 1/2 teaspoon of red pepper flakes.

Heat the sauce on medium-high heat.

Melt 1/4 cup of grated Parmesan cheese into the sauce once it is warm enough.

Add the cooked pasta to the sauce and ensure it is well coated.

When the sauce is bubbling, turn off the stove and cover the pot with a lid.

Let the pasta sit for 10 minutes to allow the sauce to thicken.

Add 1 tablespoon of lemon juice to brighten the flavor.

Optionally, add some fresh chopped Italian parsley for color and freshness.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens