Pasta alla vodka with silken tofu

Name: Pasta alla vodka with silken tofu
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2

Maya Leinenbach (Fitgreenmind)

Creamy tomato pasta with silken tofu creating a rich, velvety sauce. A vegan twist on the classic Italian dish that's just as indulgent as the original.

Prep Time

Cook Time

Total Time

Ingredients you'll need

For the sauce

2 shallots
3 cloves garlic
4 tbsp tomato paste
Shot of water (or vodka)
200g silken tofu
75ml water
Salt and pepper to taste
1 tsp dried Italian herbs.

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For the pasta

200g short pasta‍
Vegan butter (optional)

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For serving: Cashew parmesan

Let's get cookin'

Sauté shallots and garlic in oil for a few minutes
Add tomato paste and water/vodka, sauté on medium heat
Blend silken tofu with water until smooth, add to pan
Season with salt, pepper, and Italian herbs
Let sauce simmer
Cook pasta al dente, reserve pasta water
Add pasta to sauce with some pasta water to finish cooking
Optional: stir in vegan butter
Serve garnished with cashew parmesan

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A plant-based take on an Italian classic—ready in just 20 minutes.

Pasta alla Vodka gets a vegan upgrade! Instead of heavy cream, silken tofu provides the characteristic creaminess of this popular Italian sauce. Shallots and garlic form the aromatic base, while tomato paste and a splash of water (or vodka for the brave) intensify the flavor. The blended silken tofu makes the sauce silky smooth and protein-rich. Dried Italian herbs round out the flavor profile. The secret: Let the pasta finish cooking directly in the sauce, so all the flavors blend perfectly. Garnished with cashew parmesan, this 20-minute dish becomes a restaurant-worthy dinner. Proving impressively: Vegan cuisine can be just as creamy and satisfying! 🍝❤️

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Pasta alla vodka with silken tofu

Ingredients you'll need

Let's get cookin'