How to make: creamy pasta

If you love all things creamy, it may seem harder without using dairy, but it certainly is not impossible!



225g Fusilli pasta

100g Tofu

3 tbsp Soya or Oat Milk

Small handful Basil Leaves


1 tbsp Olive Oil

1 Red Onion, peeled and chopped

1 Garlic Clove, peeled and sliced

100g Cherry Tomatoes, halved

8-10 Olives

30g Watercress

Pumpkin Seeds to serve


Cook the pasta in a pan of boiling water for 8-9 minutes, until al dente.

Meanwhile, in a small blender, blend together the tofu, milk, basil leaves and seasoning.

Heat the oil in a frying pan and sauté the onion and garlic for 3-4 minutes. Add the tomatoes, olive and watercress and cook until the watercress is wilted.

Pour in the creamy tofu mixture and cook for 1 minute.

Drain the pasta, reserving 3-4 tbsp of the cooking liquid. Add the pasta and cooking liquid to the frying pan and toss together.

Serve in warmed bowls, sprinkled with pumpkin seeds.

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