Creamy Protein Pasta (Vegan + Oil Free)

– vegan – gluten free optional – oil free – low fat – refined sugar free – 

If you’re keen to Tik Tok, you may have seen the baked feta pasta recipe that went viral – here’s the vegan version! It’s healthier, low in fat and just as creamy. You will use a whole block of tofu to make the cream sauce, so this pasta is loaded with protein! I had a lot of fun making this one, I hope you like it as much as me and my family did! I like to serve it with fresh sourdough bread 🙂

If you like this pasta recipe, you may also like:

• Creamy pumpkin pasta
• Vegetable stroganoff
• Plant-based mac ‘n’ cheese
• Vegan spinach + ricotta stuffed shells

Cooking essentials:

• A food processor or blender
• A large saucepan for pasta
• A 1-2 qt baking dish
• A strainer

Substitutions:

• Plain nondairy milk: this is optional for added creaminess, but I prefer plain soy milk.
• Cherry tomatoes: I have not tried any other tomatoes, but I think any would work fine. If using larger tomatoes, I recommend chopping into smaller chunks before adding the to baking dish.
• Lemon juice: I highly recommend using fresh lemon juice as it has a brighter, more potent flavor. If using bottled lemon juice, you will need to add more than what’s called for.

Creamy Protein Pasta (Vegan + Oil Free)

Recipe by Slow Down Company Course: Main DishesDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

40

minutes

Total time

0

minutes

Ingredients

• 8 oz 8 firm tofu

• 1/4 cup 1/4 fresh lemon juice

• 1/3 cup 1/3 water

• 1/4 cup 1/4 nutritional yeast

• 1/4 tsp 1/4 black pepper

• 1/4 tsp 1/4 garlic powder

• 1/4 tsp 1/4 onion powder

• 1 1/2 tsp 1 1/2 sea salt

• 1 tbsp 1 dried basil

• 1 pint 1 cherry tomatoes

• 8 oz 8 pasta (I used cavatappi, GF optional)

• 1/4 cup 1/4 plain nondairy milk of choice (optional)

• 1 cup 1 chopped spinach

Directions

• Preheat oven to 350 F. Drain tofu and squeeze out some of the water using your hands or a dish towel.
• In a food processor or blender, make the “feta.” Combine the tofu, lemon juice, water, nutritional yeast, pepper, garlic powder, onion powder, salt and dried basil. Blend until completely combined and uniform, scraping the sides as needed.
• Bring together the tomatoes and “feta.” In a 1-2 qt. baking dish, throw in the cherry tomatoes, then transfer the “feta” to the center of the baking dish, on top of the tomatoes. Cover the baking dish and bake for 40 minutes.
• Cook pasta according to package instructions in the meantime.
• Combine all the ingredients. Once the tomatoes and “feta” are done, use a spatula or a fork to smash the tomatoes so there are no remaining whole tomatoes. Give it a good stir, then add in the pasta. Mix until completely combined.
• Optionally, add the nondairy milk. At this point, you can decide if you need some nondairy milk for extra creaminess, but this is optional. Stir in the spinach while it’s still hot and you’re ready to serve! Garnish with salt and pepper.

Notes

• This recipe makes 3-4 servings. Nutrition label is based on 4 servings.

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