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This Tofu Roasted Red Pepper Pasta is packed with over 25 grams of protein per serving and it’s absolutely delicious! The sauce is simple to make and fully vegan!
I posted a version of this tofu pasta last year and it did so well on Instagram that I figured it was time to make a new version of it! I LOVE red pepper pasta so that was my easy go to!
I’m going to keep today’ blog post short and sweet (well, it’s more savory I suppose ;)).
Here’s what is in the sauce:
- 1 shallot
- 2 cloves of minced garlic
- Silken tofu
- Plant based milk
- Lemon juice
- Italian seasoning
- Garlic powder
- Nutritional yeast
- Salt and pepper to taste
- Jar of roasted red peppers
If you end up making these cookies, please remember to snap a picture and tag me over on Instagram @foodwithfeeling! I always love seeing what recipes y’all are making!
Roasted Red Pepper Tofu Pasta
Ingredients
- 1 tablespoon olive oil
- 1 pound pasta
- 1 shallot, diced
- 2 cloves garlic, minced
- 1 silken tofu, block, about 15oz*
- 1 cup plant based milk
- 2 tablespoons lemon juice
- 2 teaspoons Italian seasoning
- 1 teaspoon garlic powder
- 2.5 tablespoons nutritional yeast
- Salt and pepper to taste, I added 1/2 tsp of salt and 1/2 tsp of pepper
- 12 oz roasted red peppers, jar, drained
Instructions
- Cook the pasta according to package directions.
- Meanwhile, in a large skillet, heat the olive oil over medium heat. Add in the shallot and garlic and sauté for 5 minutes, stirring often.
- Add the shallot + garlic mixture to a blender with the remaining ingredients. Blend until creamy and smooth.
- Pour sauce into a large skillet (I used the same skillet I used for the shallot). Heat up the sauce over medium heat, add in the pasta and stir to combine until heated through. Add in salt and pepper to taste and ENJOY!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
