Roasted Red Pepper Tofu Pasta

Name: Roasted Red Pepper Tofu Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 lb pasta (pasta of choice); 0.5 tsp salt (or to taste); 1 tbsp olive oil; 1 shallot (diced); 2 cloves garlic (minced); 1 block silken tofu (~15 oz / 425 g); 1 cup plant-based milk; 12 oz roasted red peppers (jar, drained); 2 tbsp lemon juice; 2 tsp Italian seasoning; 1 tsp garlic powder; 2.5 tbsp nutritional yeast; 0.5 tsp black pepper (or to taste)

A creamy vegan pasta dish made with silken tofu and roasted red peppers, blended into a smooth sauce and tossed with al dente pasta.

30 min total4 servingsItalian

Calories

520

Protein

18g

Carbs

82g

Fat

Ingredients

1 lb pasta (pasta of choice)
0.5 tsp salt (or to taste)
1 tbsp olive oil
1 shallot (diced)
2 cloves garlic (minced)
1 block silken tofu (~15 oz / 425 g)
1 cup plant-based milk
12 oz roasted red peppers (jar, drained)
2 tbsp lemon juice
2 tsp Italian seasoning
1 tsp garlic powder
2.5 tbsp nutritional yeast
0.5 tsp black pepper (or to taste)

Instructions

1
Cook pasta in salted water until al dente. Reserve ½ cup pasta water, then drain.
2
Heat olive oil in a pan over medium heat. Sauté shallot until softened (3–4 min), then add garlic and cook 1 min more.
3
In a blender, combine sautéed shallot & garlic, silken tofu, plant milk, lemon juice, Italian seasoning, garlic powder, nutritional yeast, roasted red peppers, salt, and pepper. Blend until completely smooth and creamy.
4
Pour sauce back into the pan. Heat gently, adding a splash of pasta water if needed for consistency.
5
Toss with cooked pasta and serve warm. Optional: Garnish with fresh basil, chili flakes, or extra nutritional yeast.