Creamy Courgette and Tofu Pasta
Silky plant-based pasta with grated courgette sauce, marinated tofu, and lemon brightness. Sauteed garlic and onion build the base, which blends with courgette flesh, plant milk, and cheese into a smooth coating. Crispy tofu pieces and fresh courgette ribbons finish the dish with texture and color.
Ingredients
- 5 ½ oz marinated tofu, drainedfirm tofu1:1veganprotein
use same weight, marinate 30 min or add salt to taste
- 2 cloves garlic, thinly sliced
- 1 medium white onion, sliced
- 5 ½ oz spaghetti, dried
- 2 medium zucchini, whole
- 2 tbsp plant-based milk, unsweetenedoat milk1:1vegandairy-freedairy-free
neutral flavor
- ¼ cups plant-based cheese, gratedcashew cream1:1vegandairy-free
blend cashews with lemon and garlic
- 1 whole lemon, juiced and zested
- 1 tsp olive oil, divided
- black pepper, to taste
- basil, torn, for garnish(optional)
Instructions
- 1
Heat oil over medium high heat and cook the marinated tofu until crispy and golden brown, about 5 minutes. Reserve a few pieces for topping.
- 2
Using a cheese grater, grate the zucchini skin in long strokes, keeping the green skin separate from the white flesh. Chop the white flesh into thick slices.
- 3
Cook pasta until al dente, then drain, reserving pasta water.
- 4
Heat remaining oil in a saucepan and add garlic, onion, and chopped white zucchini slices. Cook until soft.
- 5
Transfer the cooked zucchini, onion, and garlic to a blender with plant-based milk, cheese, lemon juice, and pepper. Blend until smooth.
- 6
Combine cooked pasta, blended sauce, and a splash of pasta water in the pan with the tofu. Stir until fully combined and glossy.
- 7
Stir in the green zucchini skin strips.
- 8
Serve in bowls and top with reserved tofu, black pepper, lemon zest, and torn basil.
Tips
Separate courgette skin from flesh to preserve texture; skin stays slightly firm while flesh blends creamy.
Save pasta water before draining to adjust sauce consistency.
Crisp the tofu fully for contrast against the smooth sauce.
Good to Know
Refrigerate leftovers in an airtight container up to 3 days. Reheat gently with extra pasta water or plant milk to restore creaminess.
Prepare courgette grating and tofu crisping up to 4 hours ahead. Blend sauce up to 1 day prior; store separately and combine just before serving.
Serve immediately in warm bowls to maintain sauce flow and tofu crispness.
Common Mistakes
Overblend the sauce to avoid a puree too thick to coat pasta.
Skip the pasta water to avoid sauce that is too dry.
Add courgette skin too early to avoid loss of fresh texture.
Substitutions
Dairy-Free Swaps
blend cashews with lemon and garlic