Creamy Vegan Chickpea Pasta with Tofu Sauce

"Chickpea pasta with a sauce made from tofu - made this for lunch a few days ago, and will deffo be making it again. I’ve been using tofu as a sauce ingredient for a while now, and it’s such a great ingredient as it’s pretty neutral in flavour, but the resulting texture is phenomenal. You can add whatever ingredients you want to achieve your ideal flavour - the one here has a slight lemony tanginess, a hint of garlic, and just the right amount of balance overall. I also added some chickpeas for extra texture! Hope everyone has a phenomenal week 💜"
-- @earthofmariaa

A Note from Feedfeed

This quick and easy creamy tofu pasta with chickpeas is just the ticket for a simple vegan weeknight meal. 

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Recipe Card


  • 3 cups any pasta (bowtie are used here)
  • 10 ounces silken tofu
  • 1 cup any plant based milk
  • 1 medium onion
  • 1/2 lemon, juiced
  • 2 tablespoons nutritional yeast
  • 3 cloves garlic, peeled and chopped
  • 1/2 teaspoon salt
  • 1 1/2 tablespoons cornstarch
  • 1 can chickpeas, drained and rinsed


  • Step 1

    Cook the pasta just under a minute of the packaging instructions.

  • Step 2

    Meanwhile, add the tofu, plant based milk, onion, lemon juice, nutritional yeast, garlic, salt and cornstarch to a blender or food processor and blend until smooth.

  • Step 3

    Transfer tofu mixture to a large pan over a medium heat along with the chickpeas and cooked pasta. Bring to a simmer and cook for 2-3 minutes, until the sauce thickens.