Penne Silken Tofu Rosé Sauce

Penne with silken tofu rosé sauce is my go-to for nights I want something creamy and comforting without any heaviness. The beauty of this dish is how the silken tofu blends into the tomatoes and herbs, delivering a luscious sauce that feels indulgent but packs extra plant protein. All you need is a few pantry basics for a restaurant-style plate of pasta.

The very first time I made this, my whole family lined up for seconds and were floored that it had no cream. Now it is requested for every casual dinner party.

Ingredients

• Penne pasta: This pasta shape holds the creamy sauce in every bite Choose good quality for best texture
• Silken tofu: Creates a velvety sauce Choose fresh tofu with no sour aroma
• Crushed tomatoes: Forms the tangy base Always look for a can with no added sugar
• Vegetable broth: Deepens flavor Use a low sodium version if possible
• Nutritional yeast: Adds umami and cheesy flavor Opt for a fresh batch that smells nutty
• Garlic: Brings warmth and depth Go for plump cloves with tight skins
• Olive oil: Rounds out the sauce with a classic touch A fruity extra virgin oil works best
• Dried basil and oregano: Give that herby Italian flavor Use aromatic herbs that still smell bright
• Salt and pepper: Balance every bite Sea salt and cracked black pepper give best results

Instructions

Cook the Pasta:

Boil a large pot of well salted water Add the penne and cook until barely tender with a slight bite Drain and set aside but do not rinse

Blend the Sauce:

Place the silken tofu crushed tomatoes vegetable broth nutritional yeast garlic dried basil dried oregano salt and pepper in a blender Blend on high until completely silky smooth You should not see any bits of herbs or garlic

Cook the Sauce:

Heat the olive oil in a large skillet on medium Pour in the blended sauce and let it simmer gently Stir every minute or so and cook for about five to seven minutes until slightly thickened and fragrant

Combine and Toss:

Add the cooked penne right into the sauce in the skillet Toss gently until the pasta is evenly coated and glossy Taste for seasoning and adjust if needed

Serve:

Spoon the sauced pasta onto plates Serve hot Garnish with torn basil or extra nutritional yeast if you like for a pop of color

I am partial to silken tofu in this recipe because of how magically it blends without any chalkiness. It is the secret that makes people think you spent hours stirring cream into your sauce. I still remember the first time my dad tried this dish—he actually guessed it was some sort of fine cheese sauce.

Storage Tips

Leftovers keep well in an airtight container in the fridge for up to three days. Reheat gently on the stove with a splash of water or broth to loosen the sauce. If you plan to make ahead, cook the pasta just shy of al dente so it does not get mushy when reheated.

Ingredient Substitutions

If you cannot find silken tofu, use soft tofu for a similar creaminess. Gluten free penne works beautifully here if you need a wheat free version. If you want extra richness without nutritional yeast, stir in a tablespoon of your favorite vegan parmesan.

Serving Suggestions

This penne is great on its own, but I love serving it with a simple green salad tossed with lemon and olive oil or steamed broccoli. For a more substantial spread, add roasted mushrooms or sautéed spinach right into the sauce.

Cultural and Seasonal Context

Rosé sauce is a classic in Italian inspired kitchens, usually made with cream. This version honors those roots while swapping in wholesome ingredients for a lighter approach. When local tomatoes are in season, try blending in a few fresh ones with the canned for added depth. In winter, a pinch of crushed red pepper gives the sauce a cozy kick.

Seasonal Adaptations

Add sautéed zucchini or roasted peppers in the summer Toss in blanched green beans or peas for spring brightness Use canned tomatoes and dried herbs for an easy winter pantry meal

Success Stories

Several friends of mine tried this for their meatless Monday and texted me immediately for the recipe. Even picky kids seem to love how the tofu sauce clings to each pasta tube.

Freezer Meal Conversion

The sauce itself freezes well. Cool it completely and store in a freezer safe container for up to three months. Thaw in the fridge then warm gently before tossing with hot pasta.

This dinner makes creamy pasta totally possible on any weeknight. Give it a try—your family will not believe it is all plant based.

Common Recipe Questions

→ How can I make the sauce extra creamy?

Blending silken tofu thoroughly ensures a smooth and creamy consistency. For added richness, simmer the sauce gently and avoid overheating to maintain its silky texture.

→ What vegetables go well with this dish?

Spinach, mushrooms, zucchini, or bell peppers make excellent additions, adding both color and nutrition to the pasta.

→ Can I prepare this dish ahead of time?

Yes, it can be made in advance and reheated. Store the pasta and sauce together in an airtight container for best results.

→ How can I add more flavor?

Add a pinch of red pepper flakes for heat or fresh herbs just before serving for a burst of freshness.

→ Is this meal suitable for those avoiding dairy?

Absolutely. The creamy texture comes from silken tofu and nutritional yeast rather than dairy ingredients.