How to make vegan pasta sauce?

Hello cutting season, goodbye bulking.

I must confess, I miss the abs I had a few months ago when I was at a single-digit body fat percentage. (And how does this relate to vegan pasta sauce?)

Today, I estimate I'm around 13-14% body fat, and it's definitely noticeable. I feel my stomach protruding more, and there's even a pair of pants that doesn't quite close on me anymore.

So it's a good thing February is here because just today (well, yesterday to be precise), I started my cutting phase.

What does that mean? It means I'll consume fewer calories than I burn, forcing my body to use fat as an energy source.

And to maintain the muscle mass I worked so hard to build over the winter, I'll make sure to consume a relatively high amount of protein.

Last year, I managed to reach 7% body fat and it was "wow"!

Talk to me in the summer, we'll see what happens, maybe I'll crack along the way, who knows... I miss the vascularity and the feeling.

Let's talk a bit about food and how to make vegan pasta sauce

So I prepared three 2-minute sauces that are perfect for pasta—they are colorful, beautiful, appetizing, and just as importantly, delicious.

In my opinion, they are great for a romantic meal (just go easy on the garlic if you want to kiss afterwards).

The base of the sauce is silken tofu, which is a very soft tofu with higher water content (hence the softness) and fewer calories than regular tofu (as well as less protein and fat).

When blended with spices or vegetables, you get an airy, slightly creamy sauce that pairs wonderfully with pasta, bread, or quiches.

To make it a feast for both the eyes and the stomach, I used colorful vegetables that give the sauce a stunning color (and great flavor, of course).

I invite you to be creative and try blending other vegetables to see what happens. You can use red peppers, spinach leaves, tomatoes—let your imagination run wild.

If you want to replace the silken tofu with something else, you can use an equal amount of cooked white beans (the nutritional values will vary).

And if you're asking me if regular tofu works—sorry, not really. The result will be less creamy and have a strong tofu taste. Does anyone have an idea for a silken tofu substitute other than white beans?

To properly blend fibrous vegetables, you'll need a good quality blender. (I bought mine six months ago for 100 NIS at the supermarket, and look what a great job it does!)

How to serve it?

A pasta dish with sauce can be a perfect lunch or a dinner when you have endurance training the next day.

Oh, and you can also make this for Valentine's Day. Just saying.

Nutritional values by fitness trainer and nutritionist Noam Bachar: