Hi friends! I’m so excited to share this creamy, dreamy pasta sauce with you. It’s made with peas, fresh herbs, and silken tofu so it’s super healthy but still tastes rich and comforting. It’s also totally dairy-free and plant-based! I love how smooth it turns out, and the best part is, it’s packed with protein. You just toss everything in a blender, cook some pasta, and boom dinner is ready!
Method
Blend the Sauce:
Start by gathering all your sauce ingredients silken tofu, fresh herbs (like chives, mint, and parsley), defrosted and rinsed peas, soya milk, salt, garlic, and the juice from half a lime. Add them all to your blender or food processor. Blend everything until the mixture becomes smooth, creamy, and light green in color. You may need to pause and scrape down the sides of the blender once or twice to make sure everything gets evenly mixed. The herbs give the sauce a fresh flavor, while the tofu and peas make it creamy and full of protein. If the sauce feels too thick, you can add a bit more soya milk until you get the texture you like.
Cook the Pasta:
Next, bring a medium pot of salted water to a boil. Add your pasta I used fusilli, but any shape will work! Cook it according to the package directions until it’s soft but still a little firm to the bite (that’s called al dente). Once it’s ready, drain the water using a strainer and return the pasta to the pot while it’s still hot. This will help the sauce stick better to the noodles.
Mix It Up:
While the pasta is still warm, pour the creamy pea sauce over it. Use a spoon or spatula to mix everything together until all the pasta is coated evenly. The warm noodles will soak up the sauce, making each bite super flavorful and comforting. You can serve it right away while it’s warm, or let it cool and enjoy it later as a cold pasta salad.
Necessary Tools
- Blender or food processor
- Medium pot (for boiling pasta)
- Strainer
- Mixing spoon
🌱 Creamy Pea Pasta Sauce – Secretly Healthy and Super Yummy!
Cuisine: ItalianDifficulty: Easy2
servings5
minutes10
minutes15
minutesIngredients
1 block silken tofu
2 big handfuls of fresh herbs (I used chives, mint, and parsley)
300g frozen peas (defrosted and rinsed)
150g soya milk
1 tsp salt
1 tsp garlic (or use garlic powder)
½ lime (juiced)
Fusilli pasta (or any pasta you love!)
Directions
- Blend the Sauce:
Add the tofu, herbs, peas, soya milk, salt, garlic, and lime juice into your blender. Blend until everything is smooth and creamy. You might need to stop and scrape the sides once or twice. - Cook the Pasta:
Boil your pasta in salted water according to the package directions. Drain and put it back in the pot. - Mix It Up:
Pour the sauce over the hot pasta and stir until the noodles are nicely coated. That’s it you’re done!
Notes
- Don’t skip rinsing the peas! If they’re too cold, your sauce might not blend smoothly.
- Make sure your blender is strong enough to get everything super creamy.
- If the sauce is too thick, just add a little more soya milk to thin it out.
Serving Suggestions
- I love it just like this, nice and simple.
- You can sprinkle some vegan Parmesan on top or regular Parmesan if you eat dairy.
- Add grilled veggies or roasted mushrooms for extra flavor.
- The sauce is also delicious cold, like a pea pasta salad! Try it on a warm day for a fresh and light lunch.
Fun Fact
Did you know that peas are a great source of plant protein? They’re small but mighty! And silken tofu gives you protein too, while making the sauce super creamy without needing any cream.
Conclusion
This creamy pea pasta sauce is one of my favorite quick meals. It’s healthy, colorful, and full of flavor. I feel good eating it and even better knowing it takes just minutes to make. Whether you eat it warm and cozy or cold and fresh, this recipe is a total win. Try it out and let me know what you think!
