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Tofu Spaghetti with Cream Sauce

Yields1 ServingCook Time40 minsTotal Time40 mins

Have you ever want to make the spaghetti more healthy? Today, I will make cream sauce spaghetti with tofu. In Japan, there are many tofu dishes by replacing ingredient with tofu. And In this recipe, I use a tofu instead of flour. You cut down on gluten, and reproduce real cream sauce spaghetti! Let's make healthy delicious cream pasta!


 100 g spinach
 60 g sliced bacon
 5 g sliced galic
 1 tbsp olive oil
 160 g spaghettini (1.7mm)
 1500 ml water (for boiling the spaghetti)
 15 g salt (for boiling the spaghetti)
 200 g silken tofu (Silken tofu has more water than firm tofu, the texture will be softer and smoother to make the sauce)
 100 ml milk
 5 g Parmigiano-Reggiano (freshly ground)
 2 pinches salt
 1 pinch white pepper
 fleshly ground pepper (optional)
Prepare the ingredients


Wash the spinach well, and cut the root of it, and wash it again. Boil the 1000ml water in the pot, and turn off the heat to add the 10g of salt (If you add the salt, the color of spinach will be good). Bring it to a boil again, and put the spinach stalk. Boil the part for 20 seconds, and then put leaf too. Boil it for 20 seconds more. And Put it in cold water to stop the color of it from changing.



Get rid of the water of spinach while squeezing it gently.



Cut the spinach into large chunks. After cutting, squeeze it again. If you do so, the sauce is not watery.



Wipe off the water of silky tofu with paper towels. TIPS: Don't drain tofu too much. Compared to firm tofu, there are more water-soluble vitamin, so by just wiping off the water of surface we don't waste the nutrients.



Cut the bacon into 1.5 cm pieces.



Complete the creamy sauce with hand blender. Blend the tofu and other ingredients in a bowl until consistent, and make sure that the sauce is smooth. TIPS: To make the creamy sauce, it's important to mix tofu well. By using the hand blender, it's easy to make the tofu smooth in a short time. When you taste it, and t's bland, please feel like to add the salt. TIPS: But at the end, in this recipe, you will add the pasta water at the end, so please be careful not to add much salt. The pasta water includes saltness. So you can put additional salt finally if you want.

Make a cream sauce


Put the olive oil, and sauté the garlic while tilting the frying pan forward until golden brown. TIPS: By doing so, you can add the aroma of garlic to the sauce, and the dish will be delicious. You can sauté the garlic on high heat first. When the bubbles come out from the whole of it, turn the heat to a low, and sauté it not to burn.



Remove the garlic, and stir fry the bacon on small medium heat . TIPS: Please be careful not to burn it. If you burn the bacon, the sauce will be brown.



Boil the 1500ml water in a pot, and turn off the heat to add the 15g of salt (1% salt of water). Bring it to a boil again, start to cook spaghetti for one minute shorter than the package direction to be dente. First, Mix the spaghetti a few times to prevent it from sticking together.



Before finishing to boil the spaghetti, add the two table spoons of pasta water to the sauce (It can help to emulsify). Blend them with a hand blender.



Add the spinach and sauce to the pan, and warm it up on medium heat while mixing for one minute.



When the spaghetti finish to boil, drain water with a colander. Turn off the heat, and add the drained spaghetti to the sauce, and mix them all well quickly. TIPS: There is a residual heat, so it's important to mix them in a short time not to overcook.



Serve it on a plate, and add the fried garlic slices if you like, the freshly ground Parmigiano-Reggiano and black pepper on top.