Creamy Basil and Sun-Dried Tomato Vegan Pasta

Total Time
30mins
Prep 15 mins
Cook 15 mins

from La Dolce Vegan

Ingredients Nutrition

Directions

  1. Cook pasta.
  2. While pasta is cooking, blend tomatoes, tofu, garlic, basil, and salt in a food processor or blender until smooth.
  3. Set aside.
  4. When pasta is almost done, add broccoli to pasta water and cook for an additional 3 minutes.
  5. Drain and return pasta/broccoli to pot.
  6. Add sauce and toss well.
  7. Serve immediately.
Most Helpful

5 5

Newly vegan and have been looking for something to satisfy my dairy craving. This absolutely did the trick! It was delicious and felt like I was eating something creamy and off limits. Didn't add all the sauce to the pasta because I felt it would be a little rich for my taste. I did make some crostini and spread the leftover sauce on them, amazing! This recipe is great as is but I will be using the sauce as a dip/spread with veggies and on sandwiches as well.

5 5

Very tasty and easy. I was just put on a vegan diet and this really hit the spot!

4 5

I felt like this needed a little more oomph and my final version was definitely 5 stars. I sauteed about 3T of onion with the garlic in a little of the sun dried tomato oil and then added that into the sauce. I also added 1 veggie bouillon cube and about 3T of rice milk to thin it out. I didn't have quite enough basil (literally cleaned off my plants which are done for the year) and so I added a little fresh oregano which was a fine addition. I also sauteed 4 baby bella mushrooms and added those to the sauce. My tofu was soft silken in nature which I would do again. Thanks for sharing!