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–+ servings
Large pot filled with orecchiette coated in silky green sauce, topped with basil, lemon zest, and cracked pepper, ready to serve.

One-Pot Vegan Pasta with Peas & Tofu

Meg Jones
A silky green pasta sauce made with tofu, spinach, basil, peas, and lemon. It’s packed with plant-based protein and flavour, all blended into a creamy, fuss-free sauce that comes together in under 25 minutes. Perfect for a nourishing weeknight dinner.
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Prep Time 5 minutes
Cook Time 15 minutes
Servings 2
Calories 637 kcal

Equipment

Ingredients
  

  • 160 grams pasta rigatoni, orecchiette, or your choice
  • 1 teaspoon salt for cooking pasta
  • 125 grams baby spinach
  • 75 grams frozen peas
  • 175 grams silken tofu
  • 25 grams fresh basil leaves and tender stalks
  • 2 tablespoons nutritional yeast
  • 20 grams cashews
  • 30 grams hemp seeds shelled or milled
  • 1.5 teaspoons white miso paste
  • 2 teaspoons fresh lemon juice
  • 1 garlic clove peeled
  • 1 tablespoon olive oil
  • Freshly cracked black pepper to taste
  • Optional: Lemon zest for garnish
  • Optional: 2 tablespoons vegan Parmesan for serving

Instructions
 

  • Cook the pasta: Bring a pot of salted water to a boil. Add your pasta and cook until just al dente. Scoop out ¼ cup of pasta water before draining.
  • Wilt the spinach: While the pasta cooks, add spinach to a hot pan with a splash of the reserved pasta water. Cook for 2–3 minutes until wilted, then remove from heat.
  • Blend the sauce: To a high-speed blender, add the wilted spinach, frozen peas, silken tofu, basil, nutritional yeast, cashews, hemp seeds, white miso, lemon juice, garlic, olive oil, and a pinch of salt and pepper. Blend until smooth and creamy. Add a little of the reserved pasta water to loosen, if needed.
  • Warm the sauce: Pour the sauce into a pan over low heat and stir through the cooked pasta until fully coated. Add more pasta water to reach your desired consistency.
  • Serve: Plate up and finish with lemon zest, lots of cracked pepper, and vegan Parmesan if you like.

Notes

  • No nutritional yeast? Swap for a spoon of vegan cream cheese or tahini.
  • Nut-free? Use sunflower seeds or white beans instead of cashews.
  • No silken tofu? Unsweetened soy yoghurt or blended white beans work in a pinch.
  • Make ahead: Sauce keeps in the fridge for up to 3 days. Reheat gently and stir in extra pasta water or plant milk to loosen.

Nutrition

Calories: 637kcalCarbohydrates: 79gProtein: 31gFat: 23gSaturated Fat: 3gPolyunsaturated Fat: 9gMonounsaturated Fat: 9gSodium: 1393mgPotassium: 1050mgFiber: 9gSugar: 7gVitamin A: 6889IUVitamin C: 37mgCalcium: 168mgIron: 8mg
Keyword easy weeknight vegan pasta, high protein vegan pasta, one pot pasta
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