Roasted Red Pepper Tofu Pasta
Simple and delicious Roasted Red Pepper TOFU Pasta sauce!
Servings: 4 servings
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
This would technically work with other types of tofu but if you want it silky smooth, I suggest using silken tofu for this sauce!
Nutrition
Calories: 535kcal | Carbohydrates: 96g | Protein: 20g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 7mg | Sodium: 1196mg | Potassium: 619mg | Fiber: 7g | Sugar: 7g | Vitamin A: 559IU | Vitamin C: 43mg | Calcium: 156mg | Iron: 3mg
