Summer vegetable spaghetti with basil cream

By the GetYourMacros team · 31 August 2026

A vibrant wholewheat pasta dish with a creamy plant-based basil sauce and Mediterranean flavors.

• Time 15 min
• Course First course
• Diet Vegan
• Cuisine Italian
• Allergens gluten, tree nuts, soy

Ingredients (1 serving)

• 65 g Wholegrain pasta
• 85 g Tofu
• 150 g Frozen mixed vegetables
• 15 g Pitted olives (drained)
• Fresh basil to taste
• 10 ml Extra virgin olive oil
• Capers to taste
• 10 g Walnuts

Quantities are for one serving: multiply by the number of people. Calories and macros are computed on the app's food database, ingredient by ingredient.

Method

1. Bring a large pot of salted water to a boil and cook the wholewheat spaghetti until al dente.
2. While the pasta cooks, sauté the frozen mixed vegetables in a pan with a drizzle of oil for 8-10 minutes over medium heat.
3. Add the olives and capers to the vegetables and cook for another 2 minutes to let the flavors meld.
4. In a blender, combine the fresh basil, walnuts, tofu, and a splash of the pasta cooking water.
5. Blend until you reach a smooth, creamy consistency, adding more pasta water if necessary.
6. Drain the spaghetti and toss them directly into the pan with the vegetables.
7. Turn off the heat, pour in the basil cream, and stir well to coat every strand of pasta.
8. Serve immediately with a crack of black pepper if desired.

Tips

• Blending tofu into the basil sauce is a secret trick to add creaminess and a significant protein boost without dairy.
• To keep the basil bright green, avoid heating the cream in the pan; always mix it with the pasta off the heat.

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