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Healthy Creamy Vegan Pasta

A healthier spin on creamy vegan pasta with fragrant basil.
Course Main Course
Cuisine Vegan
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2
Calories 537kcal


  • Food processor or blender


  • 350 g tofu (use silken tofu)
  • 1 cup basil
  • 2 cups spinach
  • 2 tbsp nutritional yeast
  • ½ cup pine nuts (roasted)
  • ½ cup water cress
  • 200 g wholegrain pasta
  • To taste garlic, salt, black pepper, paprika
  • A splash water or unsweetened almond milk (OPTIONAL)


  • Press out all the water from tofu and crumble it up.
  • Heat up a non-stick pan. Add tofu. Mix and add seasoning to taste – garlic, salt, black pepper and paprika.
  • Keep stirring until all water has evaporated (roughly 4 minutes)
  • Transform tofu to high-powered blender or food processor.
  • Add basil, spinach and nutritional yeast.
  • Pulse until smooth, scraping off the sides if needed. 
  • If mixture is too thin and runny, add to the pan and heat up until more water evaporates.
  • If mixture is too thick, add a splash of water or unsweetened almond milk.
  • Roast a handful of pine nuts in a non-stick pan. 
  • In the meantime, cook your whole-grain spaghetti.
  • When your pasta is cooked, add the smooth sauce and stir well. 
  • Serve with pine nuts and a handful of salad cress.


Calories: 537kcal | Carbohydrates: 40g | Protein: 31g | Fat: 32g | Saturated Fat: 3g | Sodium: 38mg | Potassium: 626mg | Fiber: 10g | Sugar: 3g | Vitamin A: 3717IU | Vitamin C: 14mg | Calcium: 300mg | Iron: 7mg