Ingredients
- 4 servings of pasta gluten-free if needed
- 12 ounces (350 g) silken tofu
- ¾ cup (180 ml) water
- 2 tablespoons white miso paste shiro miso
- ½ teaspoon onion powder
- ¼ teaspoon smoked paprika
- 1 tablespoon cornstarch
- Freshly cracked black pepper
Instructions
- Cook the pasta in boiling salted water until they are al dente.
- Make the sauce. Drain the silken tofu. Add the it to a blender with water, white miso paste, onion powder, and smoked paprika. Blend until perfectly smooth.
- Heat it. Transfer the mixture to a saucepan and bring it to a boil. Dissolve the cornstarch in a tiny bit of water and add it to the sauce. Reduce heat to medium and whisk continuously until the sauce thickens.
- Toss the drained pasta in the sauce and serve with freshly cracked black pepper.
Notes
- Do not make this sauce with firm tofu or you won't get that silk-smooth consistency.
- If you have kala namak (black salt) at home, you can add a pinch to the thickened sauce at the very end to give it a subtle eggy flavor.
- You can store leftover sauce or leftover spaghetti tossed in sauce in an airtight container for up to 2 days in the refrigerator. Before serving, reheat it in a saucepan over low heat or in the microwave.
- Do not freeze this sauce.
Nutrition
Calories: 76kcal | Carbohydrates: 7g | Protein: 5g | Fat: 3g | Saturated Fat: 0.4g | Fiber: 1g | Sugar: 2g
Equipment
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