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Spinach Tofu Pasta Sauce (Vegan, Nut-Free, Gluten-Free)

A creamy, vibrant green pasta sauce made from blended silken tofu, fresh spinach, and garlic. No cashews, no dairy, and ready in about 20 minutes.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4
Course: Dinners, Main Course
Cuisine: Italian
Calories: 380
Ingredients Method Notes

Ingredients
  

Sauce
  • 12 ounces silken tofu
  • 5 ounces fresh spinach
  • 3 garlic cloves
  • 3 tablespoons nutritional yeast
  • 2 tablespoons olive oil
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 to 4 tablespoons reserved pasta water
Pasta
  • 12 ounces rotini or pasta of choice
  • Salt for pasta water
Topping
  • Fresh basil leaves
  • Vegan parmesan or nutritional yeast

Method
 

  1. Boil the pasta in well-salted water until al dente. Reserve 1/2 cup pasta water, then drain.
  2. Blend the silken tofu, spinach, garlic, nutritional yeast, olive oil, lemon juice, salt, and pepper until completely smooth.
  3. Thin the sauce with reserved pasta water as needed to reach a pourable consistency.
  4. Warm the sauce gently in a skillet over low heat for 2 to 3 minutes, if desired.
  5. Add the drained pasta to the sauce and toss until fully coated.
  6. Serve topped with fresh basil and vegan parmesan or extra nutritional yeast.

Notes

  • Use true silken tofu, not firm, for a smooth, lump-free sauce.
  • Reserve pasta water before draining to adjust the sauce's consistency.
  • Blend thoroughly to avoid any visible spinach flecks or graininess.
  • Add fresh basil at the end rather than blending it in, to keep it bright and fresh.
  • This sauce can be frozen on its own for up to 2 months, best kept separate from cooked pasta.