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!


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