Creamy Tofu Pasta Sauce

Up close photo of creamy pink tofu pasta sauce drizzling onto spaghetti topped with a green basil leaf.

5 from 3 votes

This creamy tofu pasta is the perfect mix of comfort and intention — rich, cozy, and secretly packed with plant-based protein. The silky sauce melts into warm noodles, creating a Valentine’s Day-worthy dish that feels indulgent while still supporting nutrition goals. It’s simple, nourishing, and just a little bit romantic…proof that you never have to choose between feeling good and eating something beautiful and delicious.

Prep Time15

Cook Time20

Total Time32

Course: dinner

Cuisine: Italian

Diet: Vegan, Vegetarian

Servings: servings

Calories: 2688kcal

Author: Olivia Rivers Samson

Ingredients

For the Pasta:

16 ounces spaghetti
6-8 cups water

For the Sauce:

1 block super-firm tofu
3 cups soy milk unsweetened, plain
½ of a small steamed beet about 3 tablespoons or more for a deeper pink
3 cloves garlic
¼ cup nutritional yeast
1 tablespoon olive oil
2 teaspoons onion powder
2 teaspoons salt
1 teaspoon dried parsley
½ teaspoon black pepper
2 tablespoons plant-based butter
2 tablespoons all-purpose flour
⅓ cup plant-based parmesan cheese optional

Garnishes

Cracked black pepper to taste
Basil leaves to taste

Instructions

Cook the pasta in a large pot according to the package instructions. Drain, rinse (to prevent sticking), and set aside.
In a high-powered blender, add the tofu, soy milk, garlic cloves, nutritional yeast, olive oil, onion powder, dried parsley, and black pepper. Blend until completely smooth, and set aside.
In a large saucepan, combine the flour and plant-based butter and cook over medium heat until the flour becomes golden brown to create a roux.
Pour the blended mixture into the pan, slowly, whisking constantly as you go until thickened (should take about 2 minutes).
Add the plant-based Parmesan if desired and continue stirring.
Stir until combined, adding more soy milk or water if necessary to reach a thick saucy consistency.
Once the sauce is at your desired thickness, spoon extra sauce over the top of the noodles to serve and top with desired garnishes.

Notes

To make this into a pink pasta sauce: add ½ of a small steamed beet (about 3 tablespoons — or more for a deeper pink).

Storing leftovers: Store leftover sauce in the fridge in an airtight container and add about a tablespoon of water to reheat in a saucepan or microwave.

Nutrition