Make this vegan creamy low fat and healthy tofu pasta sauce dish with silken tofu for a completely satisfying, easy, fast and delicious high protein dinner. Optionally, stir in fresh spinach, just so it wilts and melts, then serve with generous squeezes of refreshing lemon juice.
It only takes 30 minutes to make and is flavourful!
No oil, but creamy. Dairy free of course.
Assemble your ingredients, open cans so you can add ingredients easily, this dish comes together very quickly.
Put on a medium pot of water to a boil for the pasta. Cook the pasta according to package directions while you make the veggies and sauce.
Cube the zucchini. Mince the garlic cloves.
Heat a large pot to medium heat, add the cubed zucchini, garlic, and salt, and stir. Moisture will come out of the zucchini - it shouldn't burn. If it gets dry add water a tablespoon at a time to moisten.
Slice the red pepper, and dice the jalapeño, if using. Remove the seeds if you don’t like things too spicy!
Once the zucchini has slightly softened, add the peppers. Stir for 2 minutes.
Add the tomato paste and stir to coat the vegetables. Your pasta should be almost done.
Stir in the undrained diced tomatoes.
Blend the silken (soft) tofu in a small blender until it looks like sour cream, and stir into the vegetables.
Drain the pasta and add the hot pasta to the vegetables and sauce.
Taste for salt, add more if required.
Once bubbling, turn off heat, stir in spinach leaves just so they wilt, and serve.
Squeeze liberal amounts of fresh lemon juice on each serving.
While the pasta is getting comfortable with it's new saucy partner, gather up any toppings you want to use.
Like vegan parmesan cheese for sprinkling, additional diced jalapeño, and toasted pine nuts.
Enjoy your creamy, vegan, saucy vegetables and pasta!