Gen's Vegan Creamy White Pasta Sauce with Broccoli
Why I Love This Recipe
This is a sauce I created a while back. It's quick and I love eating it on pasta with broccoli (or any other veggie I have at hand: zucchini, eggplant, etc.) I sometimes also mix it with tomato sauce to have a pink sauce. I use this recipe as a white sauce filling for my vegan lasagna. This recipe works equally well with medium and firm tofu. The softer the tofu, the creamier the sauce; the firmer the tofu, the more gritty it will be (which can add a nice texture to your meal too).
Ingredients You'll Need
FOR THE WHITE SAUCE
1 (350 g) medium or firm tofu
1- 1 ½ lemon (to taste…I usually use just a little more than 1 lemon)
1 tbsp maple syrup (or honey or sugar)
About 2/3 cup oil (you can also put less and add water instead)
1 tsp sea salt
1-2 garlic cloves, minced
3 tbsp fresh basil, minced (optional)
FOR THE PASTA & TOPPING
450 g cooked pasta
1 head of broccoli, steamed
MAKE THE SAUCE: Blend the tofu, lemon juice, honey, and oil in a food processor (it may be better to do half the filling recipe at a time= easier for the blender) until smooth.
Add the salt, garlic, and basil and stir well.
Adjust seasonings; the white sauce should almost have the consistency and taste of ricotta cheese.
Heat up the white sauce in a small pot on the stove.
Serve the white sauce on pasta and top with the broccoli.
Fold in the broccoli.