20-Minute Green Pasta with Spinach Silken Tofu Sauce
This Green Pasta with Spinach Silken Tofu Sauce is cozy, creamy, and shockingly easy. It's vibrant, high in protein, and plant-forward, making it great for a weeknight dinner or make-ahead meal prep lunch. The sauce blends together in seconds, coating each strand of pasta in a velvety green sauce that tastes indulgent and is packed with feel-good nutrients.
This is the type of emergency meal I love to keep in my back pocket for nights when cooking feels like too much, but you still want something homemade, comforting, and genuinely nourishing. As a vegetarian dietitian and intuitive eating counselor, I love recipes like this because they support consistent nourishment without requiring a ton of effort or decision-making.
It really is as simple as boiling pasta and blending a quick sauce. No chopping required. The silken tofu makes the sauce rich and creamy without cream or butter, while the spinach brings color and freshness. The result is a high-protein vegetarian pasta that feels special but is easy enough for any night of the week.
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For more vegetarian pasta inspiration, you might also like my Vegan Pasta Primavera, Pesto Pasta with Veggies, Creamy Lemon Tahini Pasta, or Cacio e Pepe with Spinach and Peas.
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Ingredients
This simple spinach silken tofu pasta sauce comes together with a handful of fresh, flavorful ingredients. Spinach gives the sauce its vibrant green color and mild, earthy flavor, while silken tofu creates a luxuriously smooth texture and adds satisfying plant-based protein. Lemon juice brightens and balances the richness, and a touch of Parmesan cheese (or nutritional yeast for a vegan version) adds savory depth. Blend it all while the pasta cooks, then toss with a splash of pasta cooking water for a creamy, cohesive sauce that coats every bite.
Instructions
Add sauce ingredients to blender.
Blend until smooth and creamy.
Mix the green sauce with cooked pasta and a little reserved pasta cooking water.
Hint: Make sure your tofu is labeled "silken." Firm or extra-firm tofu won't blend into the sauce or give it the same creamy texture.
Substitutions
- Vegan: Use nutritional yeast instead of parmesan cheese.
- Gluten-free: Use your favorite gluten-free pasta.
Variations
- Spicy: Add crushed red pepper flakes or cayenne pepper to the sauce.
- Veggie: Stir in your favorite roasted vegetables, such as red pepper, onion, zucchini, and broccoli.
Try this quick Walnut Pesto Sauce for another green pasta variation!
Gentle Nutrition Tip
This pasta works well on its own, but adding roasted vegetables or white beans can make it even more grounding and filling.
Making Ahead and Storage
The green sauce can be made up to 5 days ahead and stored in an airtight container in the fridge, or frozen for up to 6 months. Thaw overnight in the fridge and reheat gently on the stove or in the microwave before tossing with freshly cooked pasta.
Leftover pasta keeps well in the fridge for up to 5 days. (Slightly undercook the pasta to keep it from getting mushy.) Reheat in the microwave in 30-second intervals, stirring in a splash of water or extra sauce
Top tip
Don't skip the pasta water. It helps the sauce cling and creates that creamy, restaurant-style texture that makes this meal actually satisfying.
FAQ
Silken tofu has a softer, silkier texture than firm block tofu. They have different uses and cannot usually be used interchangably in recipes.
Blend spinach with silken tofu or cream, lemon juice, olive oil, garlic, and seasonings until smooth. Toss with warm pasta and a little cooking water for a rich, creamy texture.
Green pasta gets its color from blended greens such as spinach, kale, or herbs. In this recipe, the spinach silken tofu sauce coats the pasta rather than being mixed into the dough.
Related
Looking for more easy dinner recipes? Try these:
Pairing
These are my favorite things to have with green pasta:
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📖 Recipe
20-Minute Green Pasta with Spinach Sauce
Equipment
- Large pot with lid
- blender
Ingredients
- 4 cups spinach
- ¼ cup fresh basil (optional)
- 1 (16-ounce) block soft silken tofu
- 3 tablespoons lemon juice
- 2 tablespoons grated parmesan cheese or nutritional yeast
- 2 tablespoons extra virgin olive oil
- ½ teaspoon garlic powder
- 1 teaspoon salt or to taste
- ¼ teaspoon black pepper or to taste
- 1 pound pasta such as fettuccine or spaghetti
- ¼ - ½ cup reserved pasta cooking water (see instructions)
Optional for serving:
- Grated parmesan cheese or nutritional yeast
- Black pepper or crushed red pepper flakes
Instructions
- Bring a large pot of salted water to a boil.
- While you're waiting for the water to boil, add spinach, basil, tofu, lemon juice, parmesan cheese (or nutritional yeast), olive oil, garlic powder, salt, and pepper to a blender and blend on high 30 seconds, or until smooth, pausing to scrape down the sides with a spatula as needed. Taste and adjust seasonings as desired and set aside.
- Once water is boiling, add pasta and cook according to package instructions, or until al dente (tender but firm to the bite). Before draining pasta, reserve ½ cup of the cooking water. (I like to ladle the pasta cooking water into a liquid measuring glass.) Drain pasta and return it to the pot.
- Pour green sauce and ¼ cup reserved pasta cooking water over pasta and gently toss until evenly coated. If sauce is too thick, gradually stir in more pasta cooking water 1 tablespoon at a time, until desired consistency is reached. Serve with more grated parmesan cheese and pepper if desired.
Notes
- Making ahead: Prepare sauce up to 5 days ahead and store in an airtight container in the fridge. The prepared sauce can also be frozen for up to 6 months. Thaw sauce overnight in the fridge and warm in the microwave or in a pot on the stove before tossing with cooked pasta and the pasta cooking water.
- Storage: Store leftovers in an airtight container in the fridge for up to 5 days.
- Reheating: Reheat pasta in the microwave in 30 second intervals, stirring in between, until warm.
- Vegan: Use nutritional yeast instead of parmesan cheese.
- Vegetarian: Use vegetarian parmesan cheese made without animal rennet.
- Gluten free: Use gluten-free pasta.
- Nutrition facts are estimates only and do not include optional toppings. Calculated with parmesan cheese.
This was a great recipe. So easy and delicious and healthful. . A thing I really like was that you could adjust the seasoning when the sauce in the pan. I added more lemon which made it nice and bright.
Thanks, Claudia! So glad you enjoyed the recipe.