Roasted Red Pepper Pasta with Silken Tofu Recipe
Introduction
This roasted red pepper pasta is a creamy, flavorful dish that comes together quickly using simple ingredients. Silken tofu creates a smooth, dairy-free sauce enriched with nutritional yeast and brightened with lemon juice. It’s a delicious and satisfying meal perfect for any night of the week.
Ingredients
- 300g pasta (penne recommended)
- 200g jar roasted red peppers
- 290g silken tofu, drained
- 2 tbsp nutritional yeast
- 2 tsp low-sodium soy sauce
- ½ lemon, juiced
- 10g chives, finely sliced (optional)
Instructions
- Step 1: Cook the pasta in a large pan of boiling salted water following the package instructions until al dente.
- Step 2: In a high-powered blender, combine the roasted red peppers, silken tofu, nutritional yeast, soy sauce, and lemon juice. Blend until completely smooth.
- Step 3: Pour the blended sauce into a saucepan over medium heat and warm it through gently.
- Step 4: When the pasta is done, transfer it to the sauce using a slotted spoon, and mix well to coat the pasta evenly.
- Step 5: Season lightly with salt and pepper if needed, then divide between two bowls and sprinkle with sliced chives, if using. Serve immediately.
Tips & Variations
- For extra depth, roast your own red peppers on a grill or under a broiler before blending.
- Try adding a pinch of smoked paprika or chili flakes for a smoky or spicy twist.
- You can swap nutritional yeast for grated vegan Parmesan for a nuttier flavor.
- If you prefer a thinner sauce, add a splash of pasta cooking water when mixing the pasta and sauce.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a saucepan over low heat, adding a little water or plant-based milk if the sauce has thickened too much. This dish is best enjoyed fresh for the creamiest texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of pasta?
Yes, this sauce works well with most pasta shapes, including fusilli, rigatoni, or spaghetti. Just cook according to package directions.
Is silken tofu necessary for this recipe?
Silken tofu provides a smooth, creamy texture without dairy, making it essential for the sauce’s consistency. You could substitute with cashew cream, but the flavor and texture will vary slightly.
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Roasted Red Pepper Pasta with Silken Tofu Recipe
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Diet: Vegan
Description
This creamy roasted red pepper pasta is a vibrant, dairy-free dish perfect for a quick and nutritious meal. Silken tofu creates a smooth, velvety sauce enriched with roasted red peppers and umami from nutritional yeast and soy sauce. Ready in under 30 minutes, this recipe is both simple and delicious.
Ingredients
Pasta
- 300g pasta (penne recommended)
Sauce
- 200g jar roasted red peppers
- 290g silken tofu, drained
- 2 tbsp nutritional yeast
- 2 tsp low-sodium soy sauce
- ½ lemon, juiced
Garnish
- 10g chives, finely sliced (optional)
Instructions
- Cook the pasta: Bring a large pan of salted water to a boil. Cook the pasta according to the package instructions until al dente. Once cooked, drain the pasta using a slotted spoon to retain some cooking water if desired.
- Prepare the sauce: In a high-powered blender, combine the roasted red peppers, drained silken tofu, nutritional yeast, soy sauce, and lemon juice. Blitz until the mixture is completely smooth and creamy.
- Heat the sauce: Pour the blended sauce into a saucepan and warm it over medium heat, stirring occasionally to prevent sticking and to heat through evenly.
- Combine pasta and sauce: Add the cooked pasta directly into the saucepan with the warmed sauce. Mix thoroughly to ensure the pasta is well coated with the sauce. Season lightly with salt and pepper to taste if desired.
- Serve: Divide the pasta between two bowls and sprinkle finely sliced chives on top if using. Serve immediately for best texture and flavor.
Notes
- You can substitute penne with any pasta of your choice including gluten-free varieties.
- Adjust the lemon juice to your taste for more acidity.
- For a spicier version, consider adding a pinch of chili flakes to the sauce.
- Storing leftovers in an airtight container in the fridge is possible for up to 2 days; reheat gently on the stovetop with a splash of water to loosen the sauce.
- Silken tofu provides a creamy texture without the use of dairy, making this recipe vegan.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-inspired
Keywords: roasted red pepper pasta, vegan pasta recipe, dairy-free pasta sauce, tofu pasta sauce, quick pasta dish, healthy pasta
