Comforting, creamy, and completely plant-based . This high-protein pasta sauce (nearly 30g per serving!) is a delicious way to embrace seasonal ingredients. Made with silken tofu, vibrant peas, and fresh herbs, it’s proof that dairy-free doesn’t mean less flavour.
Silken tofu is the secret here—mild on its own, but transformed with garlic, lime, peas, and herbs into something delicious and nutritious.
Pea & Herb Creamy Pasta Sauce
Ingredients
- 1 block silken tofu
- 2 big handful of mix fresh herbs (chives, mint, parsley)
- 300 g frozen peas defrosted and rinsed
- 150 g soya milk
- 1 tsp salt and garlic
- 1/2 lime
- fusilli pasta
Instructions
- Add the ingredients to a blender and blend until smooth.
- Cook your pasta and when it is ready, add the sauce, mix and serve. I had it like this, Alan added some Parmesan cheese.
- You can also eat the sauce cold! It will make a delicious fresh meal.. once the weather is nicer and hot