Do you ever get bored with eating the same old thing? Well, this creamy pasta with tofu pesto is the perfect recipe to spice up your meal plan! This dish is incredibly easy to make and full of flavor and nutrition. Plus, it's a great way to use up any leftover tofu you might have.
Make this creamy pesto recipe with any tofu available to give a protein boost to your creamy sauces. Not only that, but using tofu and roasted vegetables means you can even omit the use of olive oil since these ingredients make up for the moisture you need to make it super creamy.
We made this healthy pesto recipe an option for the traditional fresh basil pesto, so we can consume it as much as we like without worrying much about its fat content.
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💚 Why you will love it
- Quick preparation
- Nutrient-rich
- Creamy texture
- Versatile dish
🧾 Ingredients
- Extra-firm tofu
- Red bell peppers
- Dried tomatoes
- Almonds
- Onion
- Garlic
- Lemon juice
- Nutritional yeast
- Red pepper flakes
- Extra-virgin olive oil (optional)
See the recipe card for quantities.
Susbtitutions
| Original Ingredient | Suggested Substitution |
|---|---|
| Red bell peppers | Canned roasted red peppers |
| Nutritional yeast | See our guide to find the best substitute for nutritional yeast |
| Garlic cloves | Garlic powder |
| Extra-firm tofu | Medium tofu or silken tofu |
| Dried tomatoes | Tomato paste |
| Almonds | Toasted pine nuts, cashews, or walnuts |
| Extra virgin olive oil | Omit if using silken tofu (for an extra healthy pesto recipe) |
🍽 Equipment
For best pesto results, use a high-speed blender or food processor, such as a nutribullet. A good quality blender is essential to making a perfect creamy pesto sauce.
🔪 Instructions
To make this dairy-free pesto recipe, you only need to follow three simple steps: roasting your veggies, toasting the almonds, and blending all the ingredients.
Step 1: Optionally brush the red bell pepper with olive oil; otherwise, roast it. Then, put the onion and garlic in foil and close it. Bake on a lined baking sheet for 30 minutes.
Step 2: Meanwhile, lightly toast the almonds in a skillet for a couple of minutes until golden brown.
Step 3: Remove the veggies from the oven; peel the pepper with a sawed knife; open it and remove the seeds and the stem. Peel the onion and the garlic.
Step 4: Put everything in a food processor and blend until creamy. Add olive oil if you don't mind the nutritional calories; otherwise, use pasta water. Blend until creamy.
Hint: You can make this almond pesto recipe oil-free by removing the oil and adjusting the creaminess with cooked pasta water. If you're using silken tofu, you can even omit the water.
Step 5: Boil your pasta of choice per packaging directions until al dente on medium-high heat, reserve some of the pasta water to quickly fold in the smooth sauce, and have a creamier vegan pesto tofu pasta. Then, adjust with salt and pepper.
Note: add pesto sauce gradually to ensure all the pasta is coated.
💡 Top tip
For the best results, use a twisted-shaped pasta so the almond pesto gets into it. We love using pasta that has a bite, like the casarecce pasta (see below). You can also use elbow pasta or bow-tie pasta.
Adjust for Concentration: When using tomato paste instead of dried tomatoes, consider the concentration of flavors. Tomato paste is more intense and might require dilution or less quantity to achieve a similar taste profile without overpowering your dish.
Healthy Modifications: If you're aiming for an extra healthy version of a recipe, such as omitting oil when using silken tofu, be prepared to adjust other ingredients to compensate for the change in fat content. This might mean adding a bit more seasoning or liquid to achieve the desired flavor and texture.
📖 Variations
Kid-friendly - this recipe was inspired by the spicy calabrese pesto, but you can omit the use of red chili flakes to make it.
Gluten-free - this pesto recipe is naturally gluten-free. To make a GF pesto pasta, make sure to use marked GF pasta, like lentil, rice, or chickpea pasta.
Chunky protein bites - add some crispy tofu nuggets to your pasta dish if you like having some chunks on your dish.
🥢 How to serve
Serve this healthy pesto recipe with your pasta of choice. You can use gluten-free pasta to ensure the recipe is 100% gluten-free. Serve with fresh basil leaves.
We also like using this creamy pesto recipe as a spread for sandwiches or topping a vegan poke bowl with it.
You can also add a dollop of this homemade pesto sauce to your mashed potatoes or salads.
❓ FAQ
The best and most traditional herb to make tofu is fresh basil leaves, followed by arugula. You can also make tofu with cilantro, mint, sage, kale, and even carrot tops pesto.
See these yummy recipes: arugula pesto, mint pesto, sage, and kale pesto, and carrot greens pesto.
Most nuts work for pesto. The ones that deliver a creamier pesto are pine nuts, blanched almonds, cashews, and walnuts.
In general terms, no, because it has a high fat content. This is why we recommend making this healthy pesto recipe with silken tofu if you want to omit the use of oil altogether. That way, you end up with a low calories pesto that you can use with pasta, salads, and sandwiches.
🫙 Storage
To refrigerate this pesto almond recipe, store it in an airtight container and refrigerate it for up to 3 days.
Also, to prevent this healthy pesto recipe from browning and make it last for longer, press the pesto down with a spoon to let all the air out and pour a layer of olive oil on top to cover the surface. Alternatively, you can also place a piece of plastic wrap on top of the surface.
📚 More pasta recipes
If our creamy dishes have won you over, consider making the high-protein pasta sauce next time you're looking to indulge in something creamy yet packed with protein.
🎥 Video
⭐ If you try this recipe, let us know! 💬 Leave a comment, rate it, and don't forget to tag us @ourplantbasedworld on Instagram. Cheers!
📋 Recipe
Creamy Pasta with Tofu Pesto Recipe
Ingredients
- 5 oz tofu organic, any kind of tofu work (see notes)
- ¾ oz sun-dried tomatoes
- 1 large red bell pepper
- 8 tablespoons nutritional yeast or ⅓ cup homemade vegan parmesan
- 1 cup hulled almonds toasted
- 4 garlic cloves or 3 teaspoons granulated garlic powder
- ½ small onion
- 1 teaspoon red chili flakes
- 1.5 tablespoons Fresh Lemon juice
- 12 oz casarecce pasta 300 grams (100 grams per person)
Optional:
- ½ teaspoon Fine sea salt
- 2 tablespoons extra-virgin olive oil
- ¾ cup pasta water
Directions
- Preheat the oven to 400 F (200 C).
- Roast the red bell pepper, optionally brushing it with olive oil. Wrap the onion and garlic cloves with aluminum foil.
- Toast almonds. If your almonds aren’t hulled, cover them with boiling water for a few minutes to loosen their skins, then slip them off with your fingers when they are cool enough to handle. Try not to cut corners and use ready-blanched almonds, as nuts quickly lose their flavor without their protective skins. Toast the almonds in a non-stick frying pan, frequently stirring for a few minutes until they are pale gold.
- Remove from the oven after 30 minutes and remove the seeds and peelings from the vegetables.
- Blend all the ingredients in an immersion blender or food processor until the pesto reaches the desired consistency. You might have to stop and scrape down the sides with a spatula.
- Adjust the seasoning. If you want it to be more garlicky, add an extra garlic clove. Add an optional tablespoon of olive oil or pasta water for a thinner and runnier pesto.
If making pasta
- You can start boiling water before making your pesto because it is made fast!Boil the pasta, as per package directions, with salt. Before straining the pasta on a colander, save some of the pasta water, which will be starchy, so when you add the pesto to your strained pasta, you can add some water little by little to achieve the creamiest texture.
Video
Notes
Nutrition Facts
Nutritional Disclaimer
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice. See our full Nutritional Disclosure here.
Affiliate Disclaimer
Please note that some of the links here are affiliate links, and I will earn a commission if you purchase through those links. I recommend all of the products listed because they are companies I have found helpful and trustworthy.
As the lead content writer and recipe developer at Our Plant-Based World, he combines his passion for health and sustainability with a Plant-Based Nutrition Certification to create accessible, delicious vegan recipes. His expertise in plant-based cooking supports the blog's mission of fostering a healthier, environmentally conscious lifestyle through simple and seasonal dishes. His commitment to making vegan cooking enjoyable and inclusive for everyone shines in each recipe and article.
Beth
Not that I have leftovers with this recipe (so yummy), but your storage tips are great to be able to make up this quick dinner anytime!
Irena
Clever use of tofu here, guys. Loved the creamy texture and the slightly cheesy flavour from the yeast flakes. Will make again!
Gus
You are welcome, Irena; thanks for your review! We are thrilled you liked our tofu pesto recipe!
Kurt Michael
So creamy and delicious! I subbed the almonds for cashews (what I had on hand) and it turned out fantastic! The nutritional yeast really adds another dimension. Will be making this again. Great recipe to keep around!
Gus
Thank you for trying this recipe, Kurt! I'm glad you enjoyed it and that the almonds' substitutions worked as expected. Cashews tend to give even a creamier texture to recipes; that's why they are often used to make vegan cheese. So that was a great idea! 🙂
nancy
wow i really enjoyed the tofu pesto! I used spaghetti and it turned out wonderfully
Gus
Thanks for your review, Nancy! Yep, the fact that this pesto is so creamy makes it work with literally all kinds of pasta! 🙂
Katie
This creamy pasta is incredible! It may be one of the best vegan pastas ever!
Chenée
That tofu pesto was so incredible! I love everything about this recipe, but especially the sun-dried tomatoes. So much flavor!
Gus
Hi Chenée, thank you so much for the lovely review!
Carrie Robinson
I would have never thought to use tofu in a homemade pesto! This is a genius idea, and the result was delicious. Thanks for the recipe 🙂
Andrea
What a comforting meal, easy to make, and full of great flavor.
Catherine
I love this idea for tofu. It's a healthy and hearty dish...that creaminess is wonderful without the guilt. Making this over the week!