Creamy Dill Pickle Pasta
If you love dill pickles, this Creamy Dill Pickle Pasta might be your latest obsession! Tangy, zippy and so flavourful, it comes together in about 30 minutes. So easy, so nourishing and packed with 35g protein per serving!
Watch how to make Dill Pickle Pasta over on my YouTube channel! And don’t forget to subscribe while you’re at it 😉
Ingredients & Inspiration
Dill pickle lovers unite (over a bowl of this Creamy Dill Pickle Pasta)! Seriously. It is SO good, you guys. Over the last few years I’ve seen quite a number of dill pickle pasta salads pop up in my social feeds in the summer, and honestly? Brilliant. I love to see it.
But… why haven’t I seen any hot dill pickle pasta recipes anywhere? It is a travesty that I knew I needed to do something about! And I did. And I am so proud of this recipe because not only does it hit that craving for salty, pickle-y dilly goodness, it hits some pretty awesome macros, too!
Depending on whether you add extra crispy tofu or not, each serving will provide between 19-35g of plant-based protein, making it a fantastic workout recovery meal that’s both filling and really quick to make!
The ingredients are simple, nourishing and really easy to come by in grocery stores.
Pasta
- 8 oz dry short pasta of choice
- ¾ cup chopped dill pickles, plus extra for serving
- ¼ cup fresh chopped dill, plus extra for serving
- vegan parmesan cheese, for serving (optional)
Sauce
- ½ cup raw cashews
1 454g block silken tofu - ¾ cup dill pickle juice
- 2 tbsp nutritional yeast
- 1½ tsp granulated garlic
- 1 tsp onion powder
- ½ tsp salt
- ½ tsp black pepper
- 2 heaping tbsp fresh chopped dill
Crispy Tofu
- 1 12-oz block tofu
- 1 tbsp nutritional yeast
- 1 tbsp cornstarch
- ¼ tsp salt
- Cooking spray
How to Make Dill Pickle Pasta
Creamy Dill Pickle Pasta is really easy to make, and only takes about 30 minutes or so until it’s on the table!
- In a medium bowl, add the raw cashews and pour boiling water overtop, then let them soak for about 10 to 15 minutes.
- Get a pot of water boiling and cook your pasta of choice until al dente. Reserve a cup of the pasta water before straining the pasta in case you need it to thin out the sauce later.
- Make the crispy tofu (optional, but a nice addition of protein): Rip the extra firm tofu into chunks and toss in a bowl with the nutritional yeast, cornstarch and salt. Transfer to an air fryer and lightly spray with cooking oil, then air fry for 18 minutes, shaking halfway, until lightly golden and crispy.
- Chop the pickles and dill and set aside.
- Make the dill pickle pasta sauce: Into a high-speed blender add the soaked and drained cashews, block of silken tofu, nutritional yeast, dill pickle juice, spices, and fresh dill. Blend for about 30 seconds until completely smooth. Taste and adjust seasonings as you like; more pickle juice for extra tang, more salt or garlic powder, etc.
- Using the same pot you cooked the pasta in, pour the sauce in and warm over medium heat until it begins to thicken, stirring frequently. Then turn the heat to low and gently fold in the cooked pasta, chopped dill pickles, fresh dill and the crispy tofu, if using. If the sauce becomes too thick slowly add in some of the reserved pasta water until it’s thinned out to your liking.
- Serve in bowls and garnish with extra chopped dill pickles, more fresh dill and grated vegan parmesan cheese. Enjoy!
Want more veggies?
Throw in some broccoli, cauliflower, or spinach into the pot of cooking pasta during the last few minutes of cook time before straining.
Love this recipe? I’d really appreciate if you gave me a 5-star ⭐️⭐️⭐️⭐️⭐️ rating below! Lastly, if you made any of these recipes and decide to share them on Facebook or Instagram, don’t forget to tag me @SteamyVegan and use hashtag #SteamyVegan! I seriously love seeing what you’re cooking up! Plus make sure to check me out on YouTube — I have HUNDREDS of recipe videos to give you limitless plant-based inspiration!
Creamy Dill Pickle Pasta
Ingredients
Method
- In a medium bowl, add the raw cashews and pour boiling water overtop, then let them soak for about 10 to 15 minutes.
- Get a pot of water boiling and cook your pasta of choice until al dente. Reserve a cup of the pasta water before straining the pasta in case you need it to thin out the sauce later.
- Make the crispy tofu (optional, but a nice addition of protein): Rip the extra firm tofu into chunks and toss in a bowl with the nutritional yeast, cornstarch and salt. Transfer to an air fryer and lightly spray with cooking oil, then air fry for 18 minutes, shaking halfway, until lightly golden and crispy.
- Chop the pickles and dill and set aside.
- Make the dill pickle pasta sauce: Into a high-speed blender add the soaked and drained cashews, block of silken tofu, nutritional yeast, dill pickle juice, spices, and fresh dill. Blend for about 30 seconds until completely smooth. Taste and adjust seasonings as you like; more pickle juice for extra tang, more salt or garlic powder, etc.
- Using the same pot you cooked the pasta in, pour the sauce in and warm over medium heat until it begins to thicken, stirring frequently. Then turn the heat to low and gently fold in the cooked pasta, chopped dill pickles, fresh dill and the crispy tofu, if using. If the sauce becomes too thick slowly add in some of the reserved pasta water until it's thinned out to your liking.
- Serve in bowls and garnish with extra chopped dill pickles, more fresh dill and grated vegan parmesan cheese. Enjoy!
Video
Notes
- Without crispy tofu: 375 cal, 19g protein, 50g carbs, 12g fats, 3g fibre
- With crispy tofu: 526 cal, 35g protein, 56g carbs, 19g fats, 4g fibre
