Tomato, White Bean and Broccoli Pasta with Silken Tofu (Print-Friendly Version)

White beans and broccoli join tomato-coated pasta with a blended silken-tofu topping. Reserve part of the beans for blending before adding the rest to the skillet. The brief oven finish needs broiler-safe cookware, and the kimchi label determines whether the dish is fully plant-based.

in-article · In-Article — 336x280 / 300x250 desktop · 300x250 / 320x50 mobile

House placeholder — AdSense units launch here

# Ingredients You’ll Need:

→ Base

01 - 1 tbsp olive oil

02 - 1 red onion, thinly sliced

03 - 3 cloves garlic, minced

04 - 1 heaping cup blanched broccoli florets

05 - 1 can (15 oz / 400g) white beans or 1.5 cups cooked from scratch

06 - 500 ml tomato passata or plain tomato sauce, measured

07 - 250 g dry pasta, such as penne, fusilli or shells

08 - Salt and pepper to taste

09 - 1 tsp paprika

10 - ½ tsp cayenne pepper

→ Creamy kimchi tofu sauce

11 - 1/2 block (approx. 150g) silken tofu

12 - 1/2 cup cooked white beans (reserved from the can or batch)

13 - 1-2 tbsp kimchi with a splash of its juice

14 - 1-2 tbsp soy sauce or tamari (for gluten-free)

→ To serve

15 - Fresh basil or parsley, chopped (optional)

# How to Make It:

01 - Cook 250 grams of dry pasta to al dente and reserve half a cup of cooking water before draining.

02 - Drain the white beans and reserve half a cup for the blended sauce.

03 - Heat oil in a large skillet and soften sliced onion for six to eight minutes. Add garlic briefly, then add the already blanched broccoli and cook until tender.

04 - Stir in the measured passata, paprika and cayenne and heat through.

05 - Add the remaining beans and cooked pasta. Blend silken tofu, the reserved beans, kimchi with its juice and soy sauce until smooth.

06 - Fold the blended sauce into the pasta and loosen with reserved cooking water as needed.

07 - Heat the mixture thoroughly to 165°F, then transfer to broiler-safe cookware if the skillet is not suitable. Broil briefly under close observation until the surface begins to color, then finish with herbs.

# Extra Suggestions:

01 - The half cup in the blended sauce is reserved from the main can or cooked batch, not an extra half cup.

02 - Measure 500 milliliters of passata and 250 grams of dry pasta.

Return