Creamy Silken Tofu Pasta Sauce Recipe

Silken tofu pasta sauce in a brown bowl.

Print Recipe

No ratings yet

Creamy Silken Tofu Pasta Sauce Recipe

This Creamy Silken Tofu Pasta Sauce is my take on a high-protein, healthier alternative to Alfredo sauce.

Prep Time5

Cook Time15

Total Time20

Course: Dinner

Cuisine: American, European

Servings: people

Calories: 716kcal

Author: Emily Roz

Ingredients

600 g silken tofu
1 tablespoon olive oil
4 garlic cloves finely chopped (add more if you love garlic!!)
600 ml stock chicken or vegetable stock
50 g grated parmesan plus extra for serving
½ teaspoon paprika add more if you want extra spice
300 g pasta
15 g parsley finely chopped, plus more for serving
4 chicken breasts

Instructions

Place the silken tofu in a blender and blend until smooth.
In a large pan/skillet (that has a lid), add 1 tablespoon olive oil and place on medium-low heat. Add in the garlic and fry for a minute until aromatic.
Pour in the silken tofu mixture, followed by 600ml chicken or veggie stock, 50g grated parmesan, ½ teaspoon paprika, a pinch of salt and big grinding of black pepper. Give everything a really good mix and bring to the boil, then reduce to simmer.
Add the pasta into the pan and place on the lid. Stir the pasta every 2 minutes to separate it and stop it from sticking to the pan. If the silken tofu sauce is looking like it could need a bit more water, add in another 50-100ml water. Simmer for 10-15 minutes until the pasta is al dente and the sauce has reduced.
Meanwhile, prepare your chicken breasts. Place a skillet on medium heat and drizzle with oil. Add in the chicken breasts and season with salt and pepper. Cover with a lid and cook on each side for 5 minutes or until cooked through and golden on the outside.
Once the pasta is al dente, add in the finely chopped parsley and stir to combine. The sauce should be silky smooth and a lovely saucy consistency. Add more water if the sauce is too dry, and give everything a good mix before serving.
Divide your pasta between bowls and top with the sliced chicken. Garnish with more parsley and parmesan, and enjoy my friends!

Notes

NOTE: If you'd like to cook the pasta separately from the sauce, simply cook it in salted boiling water according to packet instructions. For the sauce, reduce the stock quantity from 600ml to 300ml and leave to simmer on low heat until your pasta is cooked. You can then stir through the cooked pasta in the sauce if desired.

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe so scroll up to find that section.

Nutrition