Photo of Spaghetti with Creamy Herb Sauce by WW

Spaghetti with Creamy Herb Sauce

SmartPoints® value per serving
Total Time
40 min
15 min
25 min
This vegan sauce is fresh and versatile: in addition to being great on pasta, use it as a dip with fresh vegetables or chips, a sauce for rice bowls, or on roasted vegetables.


Uncooked shallot(s)

4 medium, peeled and left whole

Olive oil

2 tsp

Silken tofu

8 oz, about 1 cup

Fresh watercress

½ cup(s), tough stems removed

Fresh parsley

¼ cup(s), flat-leaf variety, leaves only

Fresh lemon juice

3 Tbsp

Table salt

tsp, or to taste

Black pepper

tsp, or to taste

Cooked whole-wheat spaghetti

9 cup(s), kept hot


  1. Preheat oven to 450°F.
  2. Place shallots on a large sheet of aluminum foil. Bring four corners of foil together to make an open pouch. Pour oil over shallots and pinch foil ends together to close pouch; place on a baking sheet. Roast for 25 minutes. Carefully remove pouch from oven, open and let shallots cool (use oven mitts and keep face away from pouch when opening).
  3. Place tofu, watercress and parsley in a blender or food processor and blend on low for 20 seconds; scrape down sides of container with a spoon. Add lemon juice and roasted shallots. Blend on high for 30 seconds and scrape down sides of container with a spoon; season to taste with salt and pepper. Blend on low for 20 seconds more; serve over spaghetti. Yields about 1 1/2 cups of spaghetti and 1/2 cup of sauce per serving.


Store any extra sauce in the refrigerator for up to 5 days.