"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 💜"
Creamy Vegan Chickpea Pasta with Tofu Sauce
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ingredients
- 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
Method
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.