It sounds strange, and I had my doubts, but somehow I made it work! Whizzing up tofu into a sauce not only creates a really lovey & creamy base, but is a great way to sneakily add more protein and calcium into your classic pasta dish. 


~ for 2 portions of sauce

  • Pasta of your choice 
  • Peas and seasonal greens
  • 1 pepper 
  • 1/2 block of soft tofu 
  • Approx 1 cup of m*ilk (enough to cover the tofu)
  • 1/2 tsp mustard 
  • 1/2 tsp nutmeg
  • 1/2 tsp cayenne pepper
  • 1 tsp oregano
  • 1 tsp Italian mixed herbs
  • Lots of black pepper 
  • Optional: nutritional yeast 


  1. Boil up some water and cook your pasta 
  2. Slice and roast your peppers in a hot oven 
  3. 5 minutes before the pasta is finished, add in the peas and greens into the boiling water
  4. In a blender, blend together the rest of the ingredients, adding enough m*lk to create a thick sauce
  5. Drain the pasta pan
  6. Over a low heat, mix in the roasted peppers and tofu sauce until well combined and heated through, adding more seasoning to suit your preference
  7. Bam, done 

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