Creamy Roasted Red Pepper Pasta with Tofu (Vegan)

4.93 from 14 reviews

Creamy Roasted Red Pepper Pasta with Tofu (Vegan)

A creamy roasted red pepper pasta made without any dairy. The sauce is blended from roasted peppers, cherry tomatoes and three heads of roasted garlic with silken tofu, and a crispy tofu crumble takes it past 30 g of protein a serving.

Course Main Course

Cuisine Italian

Diet Vegan

Keyword creamy roasted red pepper pasta, plant-based dinner ideas, roasted red pepper pasta, tofu pasta

Prep Time 15

Cook Time 45

Total Time 1

Servings servings

Calories 620kcal

Cost $14

Equipment

Baking Dish
Blender
Large pot for boiling pasta
Large pan or skillet
Knife and Cutting Board

Ingredients

For the roasted pepper sauce

2 red bell peppers halved and seeded
1 large red onion or 2 small, quartered
3 garlic heads tops sliced off
2 cups cherry tomatoes
2 tbsp olive oil
1 tbsp Italian seasoning
1 tsp salt
½ tsp black pepper
7 oz silken tofu
½ cup fresh basil plus more to serve
1 tsp lemon juice

For the tofu crumble

14 oz super firm tofu
1 tbsp olive oil
2 tbsp soy sauce
2 tbsp nutritional yeast
1 tbsp tomato paste
1 tsp smoked paprika
1 tsp garlic powder
½ tsp onion powder
1 tsp sugar
1 tsp white miso paste optional
2 tbsp water

To finish

12 oz rigatoni
½ cup reserved pasta water
vegan parmesan to serve

US Customary - Metric

Instructions

Roast the vegetables: Preheat the oven to 400 F (200 C). Add the bell peppers (cut side down), red onion, garlic heads and cherry tomatoes to a baking dish. Drizzle with 2 tbsp olive oil, sprinkle over the Italian seasoning, salt and pepper, and roast for 30 minutes until the peppers are blistered and the tomatoes have burst.
Blend the sauce: Squeeze the soft garlic out of its skins into a blender and discard the skins. Add the roasted peppers, onion and tomatoes, the silken tofu and the basil. Blend until completely smooth, then add the lemon juice and blend again. Taste and add salt if needed.
Brown the tofu: Crumble the super firm tofu into a large pan with 1 tbsp olive oil, keeping the pieces different sizes. Cook over medium high heat for about 10 minutes, stirring now and then, until dry, golden and crisp at the edges.
Season the crumbles: In a small bowl, mix the soy sauce, nutritional yeast, tomato paste, smoked paprika, garlic powder, onion powder, sugar, miso (if using) and water. Pour it over the tofu and cook for about 5 minutes, stirring, until the liquid is absorbed and the crumbles are deep brown.
Cook the pasta: Meanwhile, boil the rigatoni in well salted water until just shy of al dente. Scoop out ½ cup (120 ml) of the pasta water, then drain.
Combine: Pour the blended sauce into the pan with the tofu crumbles and stir. Simmer gently for 4 to 5 minutes until slightly thickened.
Toss and serve: Add the rigatoni and a splash of the pasta water. Toss over the heat for a minute until every piece is glossy and coated. Serve with vegan parmesan and fresh basil on top.

Notes

Undercook the pasta by a minute so it can finish in the sauce, soaking up flavor as it goes.

No high powered blender? Steam the roasted peppers under an upturned bowl for a few minutes and the skins slip right off for a smoother sauce.

The sauce and the crumble both freeze well on their own. Make a double batch of each and you are one pot of pasta away from dinner.

Nutrition