This utterly delicious high protein red pepper pasta uses silken tofu as the creamy base of the sauce, packing over 25 grams of plant-based protein per serving. Zero cooking required for the sauce - just blend, warm, and fold in your favourite pasta. Ready in 20 minutes tops. This can be paired with an additional protien if you want to really go the extra mile. I like to add in some spinach when warming the sauce or pour this over some roasted veg to make it really nutrient dense. This recipe is so versatile and quick, its the perfect weeknight meal.
Ingredients
- 1blocksilken tofu300g
- 200gjarred roasted red peppers
- 50gsun dried tomatoes
- 1tbsptomato puree
- 0.5tsphot smoked paprika
- 0.5tspgarlic granules
- 0.5tsponion granules
- 0.5tsporegano
- 1tspbalsamic vinegar
- 10gparmesan
- saltto taste
- pepperto taste
- 100mlwaterapprox, to thin sauce
- 200gpasta of choicedry weight
Method
- 1Get your pasta on to boil in a pan of salty .
- 2In the meantime, blend the tofu, peppers, , tomato purée, spices, vinegar, , , and until you get a completely smooth, creamy sauce. Add an additional splash of if needed to thin.
- 3Transfer the sauce into a pan and warm through on a low-medium heat. Add a splash of your pasta to the sauce to thin further and emulsify.
- 4Once al dente, drain your pasta and transfer it straight into the pan with your sauce.
- 5Gently toss the pasta in the sauce until fully coated. I like to top mine with some breadcrumbs and parsley, but do as you please!
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