Creamy Protein Roasted Red Pepper Pasta
This protein-rich roasted red pepper pasta is a nourishing take on a comforting dish: creamy, low in fat, and rich in plant-based protein and fibre. Once puréed, the roasted peppers create a naturally sweet, velvety sauce that's both indulgent and light.
The ingredients
- 1 whole wheat pasta, 340 g box, your choice, dry, or gluten-free chickpea pasta
- 1 tbsp avocado oil
- 1 carrot, large, roughly chopped
- 4 red bell peppers, small, stemmed and halved
- 3 tomatoes, large, halved
- 1 whole garlic, bulb, top cut off
- 2 silken tofu, 300 g blocks
- ¼ cup nutritional yeast
- 2 tbsp fresh basil
- 1 pinch salt and black pepper
The method
- Preheat the oven to 350°F. On a baking sheet, place the carrots, peppers, garlic, and tomatoes. Drizzle the vegetables and garlic bulb with oil. Bake in the centre of the oven for about 35 minutes.
- In a medium pot, bring water to a boil, then add the pasta and cook according to the package instructions.
- In a large blender, add the roasted vegetables, tofu, nutritional yeast, basil, salt, and pepper. Blend until smooth.
- Drain the pasta once cooked, then return it to the pot with the sauce. Mix until well combined.
Storage tips
Keeps in the fridge for up to 4 days.
Nutrition facts
Per serving, for reference only.
- 375Calories
- 9 gFat
- 54 gCarbs
- 9 gFibre
- 20 gProtein
Nutritional yeast is an excellent source of B vitamins, including B12, essential for energy production, red blood cell formation, and maintaining a healthy nervous system.
Tofu contains all the essential amino acids, making it an excellent source of plant-based protein for vegetarians and vegans.
Tofu is a good source of calcium (when fortified) and iron.
Red bell peppers are rich in vitamin C, which supports immune function and collagen production for healthy skin.
