Roasted Red Pepper Pasta
This quick and flavorful roasted red pepper pasta takes only 20 minutes. The sauce is blended together then warmed over the stove and tossed with your favorite pasta. The sauce has added protein from silken tofu, making it a simple, well-balanced meal for the whole family.
Servings: 8
Calories: 258kcal
Equipment
Ingredients
- 16 ounces pasta whole wheat or chickpea
- 12 ounce jar of roasted red peppers liquid reserved
- 16 ounces silken tofu
- ¼ cup nutritional yeast
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika
- ½ teaspoon fine sea salt
- ¼ teaspoon ground black pepper
- 2 sun-dried tomatoes
- ½ cup pasta water reserved
- ¼ cup fresh basil leaves for serving
- 3 tablespoon vegan parmesan for serving
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions. Reserve ½ cup of pasta water before draining.
- Add the roasted red peppers, silken tofu, nutritional yeast, garlic powder, onion powder, smoked paprika, salt, black pepper, and sun-dried tomatoes to a blender with the reserved pasta water. Blend until smooth and creamy.
- Transfer to a large saute pan over medium heat, stirring consistently until the sauce is warm.
- Add the pasta to the pot, and fold together until the pasta is completely coated in the sauce.
- Serve topped with fresh basil leaves, a sprinkle of red pepper flakes, and vegan parmesan if desired.
Video
Notes
Tips for Making Roasted Red Pepper Pasta
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- Add a tablespoon of salt to the pasta water for the best flavor.
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- It's essential to reserve the pasta water for use in the sauce. The starch in the water will help the sauce retain a thicker consistency than regular water.
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- Depending on your blender, you may need to scrape down the sides to ensure your sauce is thoroughly blended.
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- Stir your sauce constantly as you heat it to prevent sticking and bubbling over.
- Store in an airtight container in the fridge for up to 4 days.
- Freeze in an airtight freezer-safe container for up to 3 months.
- Reheat on the stovetop over medium heat.
- Sprinkle fresh basil, parsley, or chives for a pop of color and added freshness.
- Add a bit of heat with red pepper flakes.
- Top with store-bought or homemade vegan parmesan made from cashews.
- Top with toasted pine nuts for a nutty finish.
- Garnish with roasted cherry tomatoes, broccoli, or zucchini for extra texture and flavor.
- Pair this dish with vegan garlic bread for a classic Italian flavor combination.
- Serve with a simple cucumber salad or balela salad for a hearty protein-rich side.
Nutrition
Calories: 258kcal | Carbohydrates: 47g | Protein: 11g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Sodium: 736mg | Potassium: 346mg | Fiber: 3g | Sugar: 2g | Vitamin A: 287IU | Vitamin C: 20mg | Calcium: 50mg | Iron: 2mg