This tomato basil pasta sauce is rich, creamy, and made with wholesome ingredients that are good for you! You’ll never believe it’s vegan and made with tofu!
Why you’ll love this recipe
- Easy to make
- High in protein
- Rich & creamy
- Vegan & gluten free
- Meal prep friendly
INGREDIENTS
- 1 pound pasta (of your choice)
- 14 ounces silken tofu
- 20 ounces cherry or grape tomatoes (by weight, not volume)
- 4 tablespoons olive oil (divided)
- 1 white or yellow onion
- 3 teaspoons minced garlic (about 6 large cloves)
- ½ cup white wine (I used pinot grigio; any dry white wine works!)
- ¼ cup nutritional yeast
- 3 tablespoons tomato paste
- 1 teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon red pepper flakes (adjust to taste for spice)
- ¼ cup fresh basil
INSTRUCTIONS
- Bring a large pot of salted water to a boil and cook the pasta according to the package directions.
- Heat 2 tablespoons of olive oil in a skillet. Add the diced onion and sauté for about 5 minutes, until it begins to brown. Add the minced garlic and cook for another 5 minutes, until fragrant.
- Pour in the white wine and simmer until the liquid evaporates.
- Add the whole tomatoes (no need to chop) to the skillet and sauté for about 5 minutes. Cover and let them steam for 5-10 more minutes, until they soften and wrinkle or blister.
- Once the tomatoes are ready, carefully transfer the mixture to a blender along with the remaining ingredients. When blending hot liquids, start on the lowest setting, leave the lid slightly ajar, and gradually increase the speed. Blend until the sauce is smooth and creamy. Taste and adjust seasonings as needed.
- Add about three-quarters of the sauce to the cooked pasta and stir to combine. Let it simmer for a minute to let the flavors meld. If using gluten-free pasta (like brown rice pasta, as I did), it absorbs more sauce, so I recommend saving a bit of sauce to drizzle on top or for leftovers.
- Garnish with fresh basil and enjoy!
Notes: Silken tofu is essential for the creamy texture of this sauce. Other types of tofu, like extra firm, will result in a grittier texture. While the flavor will still be great, the sauce won’t be as smooth!
