Creamy Marinara Pink Sauce

I’ve always loved pink sauce – in case you’ve never heard of it, it’s basically marinara sauce with a bunch of cream added, making it creamy and pink and delicious (and fattening and sort of awful for lactose intolerant people, unfortunately). It’s frequently made with a splash of vodka and called vodka sauce, but I didn’t do that this time. You totally could, though.

Naturally, my version doesn’t use real cream – but you’d never know it! I served this to a dozen (decidedly non-vegan) people last week without mentioning that it was vegan and everyone raved about it (and nobody even thought to ask whether or not it had cream in it). It’s so simple and rich with far less fat and calories than the standard recipe – I would recommend it even to people who eat dairy just as a healthy alternative.

Did I mention it was easy? You just combine a can of crushed tomatoes with a couple of spices, simmer them for about 20 minutes, and then add about 6-8 ounces of silken tofu. Blend it together using an immersion blender (or by transferring it to a blender or food processor – just be careful because hot stuff tends to expand in the blender so don’t fill it more than halfway). It’s possible you could whisk it really thoroughly but I suspect it might not combine as nicely that way, and chunks of tofu would definitely give away the secret!

You may think it would taste tofu-ey, but it seriously doesn’t. Do start with a little bit less tofu and add more to taste, if you add way too much it will get a hint of tofu flavor – but even then you can mask it by adding some more spices if you have to.

The best part of this, for me at least, is that I ate a big plate of delicious creamy pasta and then spent the next few hours not feeling sick or sleepy – so much better than the effects of real cream!

Creamy Marinara Pink Sauce

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Yield: Enough sauce for 1 lb of pasta

Vegan, Gluten Free, Low Fat, Refined Sugar Free

Ingredients:

  • 1/2 an onion, diced
  • 4 cloves garlic, minced
  • 1 28 oz can crushed tomatoes
  • 1/2 tsp dried basil
  • 1/4 tsp dried oregano
  • 1/2 tsp salt
  • pinch red pepper flakes (optional, add if you like a little bit of spice)
  • 6-8 oz (about 1/2 - 3/4 of a 12 oz block) silken tofu. If you can't find silken get the softest one you can.
  • 1 lb brown rice pasta - I used small shells, but you can use fusilli, penne, or whatever you like.

Directions:

  1. Boil water for pasta in a large pot. Meanwhile, in a medium saucepan over medium heat, add onions and heat until softened. Add garlic and heat for about 30 seconds, until fragrant.
  2. Add crushed tomatoes, spices, and salt and heat for about 20 minutes or so. (It's easiest to time it with the water - if you start the sauce right around the same time that you start the water boiling, you can let it simmer until the water starts boiling and then add the tofu right after you put the noodles in the water.)
  3. Add tofu to the sauce and blend with an immersion blender (or by carefully transferring to a food processor or blender) until very smooth. Taste and add more salt or spices to taste. Once your noodles are finished cooking, drain them and mix sauce and pasta together. Serve immediately.

 

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