vegan rotini pasta in a rosé sauce

I made this recipe for a demo class when I attend­ed IHN; I mod­i­fied a clas­sic-type dish and made it into a veg­an dish. It was a big hit even amongst all the non-veg­ans! I hope you will enjoy it too.


  • 450 gram bag of Kamut Pas­ta (you’ll get brown­ie points for nutri­tion­al pas­ta choice)
  • 1 block silken tofu, soft
  • 3 T. olive oil
  • 1 tsp. chilli pep­per flakes
  • 1 pkg. 8 oz. veg­an cream cheese
  • 5 very ripe plum toma­toes, chopped
  • Fresh basil, chopped, lots
  • 5 cloves gar­lic, minced
  • 1 tsp. of salt for sauce
  • Palm full of salt for boil­ing pas­ta water


  1. Put large pot of boil­ing water on to boil and throw in palm full of salt
  2. Cook pas­ta accord­ing to direc­tions. Do not over cook
  3.  Heat olive oil to medi­um and add gar­lic, basil, and chilli pep­per flakes and sauté until the gar­lic is light gold
  4.  Add toma­toes, and tsp of salt and low­er to medi­um low heat and sauté for 2 min­utes gently
  5.  Add silken tofu and cream cheese, low­er heat again and keep stir­ring until mix­ture becomes creamy and the sauce is to your desired con­sis­ten­cy, prob­a­bly 3 min­utes or so
  6.  Pour over pas­ta and enjoy!


This entry was posted in Recipes. Bookmark the permalink.