Creamy Baked Pasta In A Minty Tofu Sauce

In inspired kitchen moments, I often throw together ingredients I have on hand to come up with a recipe. The results are sometimes great, sometimes okay, and sometimes downright awful.

I don’t share the okay and awful ones with you, but I do like to give you the recipes that I love. Like this Creamy Baked Pasta In A Minty Tofu Sauce.

I had always been a big fan of creamy pastas, despite their deserved reputation of being not so healthy. But I’m not always one to hold back on stuff just because I know it’s bad for me. After going vegan I at last found a great excuse to keep me in check.

Still, of course, I keep experimenting with ways to make stuff creamy without cream, and tofu has been a great help. I use it to make a creamy quiche, in my roasted vegetable lasagna, and this time I used it as a sauce to bake some rotelle pasta into melt-in-the-mouth deliciousness.

I am on a mint rush right now, and I put a good handful of mint into the sauce to give it great Spring-y flavor deserving of the sunshine outside my window. And for an added kick, I added some garlic and, hold your breath, some roasted and ground cumin.

I know, I know, it sounds unusual, but the sunny warmth of the cumin is really great with the mint and the tofu. You can, of course, leave it out, but you’d be missing something good.

So here we are, finally, at the recipe. Enjoy yourselves, folks!

Creamy Baked Pasta In A Minty Tofu Sauce


8 ounces of whole-wheat rotelle pasta (you can replace this with ziti or rigatoni or even with elbow macaroni). Cook according to package directions but stop it about a minute or two before it’s al dente. This is because it will cook a little more in the oven, and you don’t want the pasta to turn ino mush.)

In the last couple of minutes of cooking the pasta, you can toss in some vegetables, like peas or asparagus cut into 1/2-inch bits, or even green beans.

1 package of vaccum-packed silken firm tofu, like Mori-Nu

3/4 cup soymilk

1 packed cup of mint leaves

2 green chillies, like serrano

3 small cloves of garlic

1 tsp roasted, ground cumin

Salt to taste

Put all ingredients except the pasta into a blender and blend until you have a smooth sauce.

Place the cooked rotelle pasta into a square baking dish. Pour the sauce over it, and toss just very slightly so the sauce makes its way through the pasta.

Bake in a preheated 350-degree oven for 15 minutes. (I used my toaster oven which is the perfect size for this). In the last minute you might want to turn the broiler on so the top layer turns golden.

Remove. Garnish with more herbs if you’d like, and serve hot.

(C) All recipes and photographs copyright of Holy Cow! Vegan Recipes.

16 thoughts on “Creamy Baked Pasta In A Minty Tofu Sauce

  1. Permalink  ⋅ Reply

    Mahimaa's kitchen

    May 7, 2009 at 10:22pm

    the first picture is amazing. and you are very creative in making creamy pasta using tofu.

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    May 7, 2009 at 11:04pm

    lovely recipe… I like the use of roasted ground cumin… that gives the dish a zing :)

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    May 8, 2009 at 12:08am

    Never made a tofu sauce for a pasta dish before… would love to try a single serve for myself sometime. How have you been Vaishali?

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    May 8, 2009 at 12:48am

    Once i ve made with mac and tofu in muffins cups. Looks delicious this bake!

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    May 8, 2009 at 1:55am

    Looks delicious Vaishali. I’ve to try making tofu sauce soon.

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    May 8, 2009 at 2:12am

    Wow thats diff recipe and dish looking so good and clicks too

  7. Permalink  ⋅ Reply


    May 8, 2009 at 8:45am

    Never made tofu sauce, thats very creative Vaishali..baked pasta looks delicious!

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    May 8, 2009 at 11:09am

    Thought I left a line … I’ll take the pasta … with the sauce … but sans the mint please. :-)

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    May 8, 2009 at 11:21am

    love the picture. pasta looks delicious. Tofu sauce sounds great, never tried before.

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    May 8, 2009 at 12:36pm

    Healthful! I’m trying lot of tofu recipe these days,baking with pasta is a brilliant idea and mint is in season too:)

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    May 9, 2009 at 1:12am

    We love our pastas and this looks delicious, Vaishali.
    I’m jus beginning to find out how verasatile tofu can be, especially in traditionally custard based type of dishes.

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    May 19, 2009 at 2:11pm

    i was intrigued and modified it a bit and gave it a go! it worked quite well! i reduced the mint quite significantly, though, which i found was more to my taste.

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    May 27, 2009 at 12:06am

    This was an incredible dish! I love pasta and tofu and when I saw this recipe I couldn’t wait to give it a try. Very creamy and flavorful, I really enjoyed the taste of the roasted ground cumin, really good and easy to make. :)

    Thank you!

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