Fusilli and Asparagus with Tofu Dill Sauce
Bright, fresh, and delightfully creamy, this Fusilli and Asparagus with Tofu Dill Sauce recipe is a plant-based twist on classic pasta dishes. Perfectly al dente fusilli pairs beautifully with tender-crisp asparagus, while the velvety tofu dill sauce—made with zesty lemon juice, nutritional yeast, and aromatic garlic—adds a luscious, dairy-free richness. This quick and easy recipe, ready in just 35 minutes, is not only vegan but also packed with wholesome ingredients and vibrant flavors. Ideal for weeknight dinners or meal prep, this dish is customizable with optional red chili flakes for a touch of heat. Serve up a hearty, satisfying meal that’s as nutritious as it is delicious!
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Recipe Information
Ingredients
- 300 grams Fusilli pasta
- 250 grams Asparagus
- 200 grams Firm tofu
- 4 tablespoons Fresh dill
- 2 cloves Garlic
- 2 tablespoons Lemon juice
- 3 tablespoons Olive oil
- 120 milliliters Unsweetened almond milk
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 tablespoons Nutritional yeast
- 0.5 teaspoon Red chili flakes (optional)
Instructions
Fill a large pot with water, add a pinch of salt, and bring it to a boil. Cook the fusilli pasta according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
While the pasta cooks, trim the tough ends off the asparagus and cut the spears into 1-inch pieces.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the asparagus and sauté for 3–5 minutes, or until tender-crisp. Remove from heat and set aside.
In a blender or food processor, combine firm tofu, fresh dill, garlic cloves, lemon juice, olive oil, almond milk, salt, black pepper, and nutritional yeast. Blend until smooth and creamy. If the sauce seems too thick, add a bit more almond milk or the reserved pasta water, one tablespoon at a time, until the desired consistency is reached.
Taste the sauce and adjust seasonings, adding more salt, lemon juice, or dill as needed.
Return the cooked pasta and asparagus to the pot or a large mixing bowl. Pour the tofu dill sauce over the top and toss gently to coat everything evenly.
Transfer the pasta mixture to serving plates or a large serving dish. For a touch of heat, sprinkle with red chili flakes if desired.
Serve immediately and enjoy your Fusilli and Asparagus with Tofu Dill Sauce!
Nutrition Facts
Calories |
1745 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.1 g | 74% | |
| Saturated Fat | 8.9 g | 44% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2512 mg | 109% | |
| Total Carbohydrate | 242.3 g | 88% | |
| Dietary Fiber | 20.6 g | 74% | |
| Total Sugars | 13.9 g | ||
| Protein | 73.4 g | 147% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 674 mg | 52% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 1712 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
