Vegetarian Creamy Ham Pasta
Discover the perfect fusion of comfort food and vegetarian creativity with our Vegetarian Creamy Ham Pasta recipe. This dish reimagines traditional ham pasta using firm tofu as a flavorful and satisfyingly textured substitute, seasoned with tamari and garlic to mimic that classic "ham" taste. Tossed with fettuccine in a rich cream sauce made with Parmesan cheese and accented by bright lemon zest and fresh parsley, this meal is both indulgent and wholesome. Frozen peas add a delightful pop of sweetness and color, while the reserved pasta water ensures a glossy, velvety finish. Ready in just 45 minutes, this hearty yet refreshing vegetarian pasta is ideal for weeknight dinners or special occasions. Make your next pasta night unforgettable with this plant-based twist on a creamy classic!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 12 ounces Fettuccine or pasta of choice
- 8 ounces Firm tofu
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Tamari or soy sauce
- 3 cloves Garlic, minced
- 1.5 cups Heavy cream or vegetarian substitute
- 0.75 cup Parmesan cheese, grated
- 1 cup Frozen peas
- 0.25 cup Fresh parsley, chopped
- 1 teaspoon Lemon zest
Instructions
Begin by pressing the tofu to remove excess moisture. Wrap it in a clean towel and place a heavy object on top for about 10 minutes.
While the tofu is pressing, bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water and then drain the pasta.
After the tofu is pressed, slice it into thin strips resembling 'ham'.
In a large skillet, heat the olive oil over medium heat. Add the sliced tofu and season with salt and black pepper. Cook for 8-10 minutes, stirring occasionally, until the tofu starts to crisp up and brown.
Add the tamari and minced garlic to the tofu, stir well, and cook for another 2 minutes until the garlic becomes fragrant.
Reduce the heat to low, then pour in the heavy cream (or vegetarian substitute). Stir well and allow the mixture to simmer gently for 3-4 minutes.
Stir in the grated Parmesan cheese, and if needed, add the reserved pasta water gradually to reach your desired sauce consistency.
Add the frozen peas to the sauce and cook for an additional 3 minutes until they are heated through.
Remove the sauce from heat and toss in the cooked pasta, ensuring it's well coated with the creamy sauce.
Garnish with fresh parsley and lemon zest before serving. Adjust seasoning with additional salt and pepper to taste, if necessary.
Nutrition Facts
Calories |
2637 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 192.9 g | 247% | |
| Saturated Fat | 101.1 g | 506% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 555 mg | 185% | |
| Sodium | 5580 mg | 243% | |
| Total Carbohydrate | 153.7 g | 56% | |
| Dietary Fiber | 19.8 g | 71% | |
| Total Sugars | 26.4 g | ||
| Protein | 90.7 g | 181% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1344 mg | 103% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 1869 mg | 40% | |
*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.
