Roasted Bell Pepper Protein Pasta
Posted by Martina Grace | MAINS
This Roasted Bell Pepper Protein Pasta is a nourishing twist on comfort food: creamy, low in fat, and packed with plant-based protein and fibre. Blended roasted peppers create a naturally sweet, velvety sauce that feels indulgent yet light. Perfect for a satisfying weeknight meal that supports your health goals without compromising on flavor!
🍽 Servings: 4 🕓 Prep Time: 5 mins 🕓 Cook Time: 35 mins
INGREDIENTS
◦ 1 box of 340g of whole wheat pasta of choice, dry
◦ 1 tbsp avocado oil
◦ 1 large carrot, grossly chopped
◦ 4 small red bell peppers, stem removed and cut in half
◦ 3 large tomatoes, cut in half
◦ 1 whole garlic bulb, top cut off
◦ 2 blocs of 300g silken tofu
◦ 1/4 cup nutritionnal yeast
◦ 2 tbsp fresh basil
◦ 1 pinch of salt and black pepper
INSTRUCTIONS
1. Preheat the oven to 350°F. On a small baking tray, lay out the carrots, bell peppers, garlic and tomatoes. Drizzle the oil over the vegetables and the garlic bulb. Cook in the center of the oven for about 35 minutes.
2. In a medium pot, boil some water, then add your pasta and cook according to the directions on the package.
3. In a large blender, add the cooked vegetables, tofu, nutritionnal yeast, basil, salt and pepper and blend until smooth.
4. Drain the pasta once it’s cooked, then return it to the pot along with the sauce. Mix until everything is well combined.
5. Divide into 4 servings.
Refrigerate up to 4 days.
🌱 Enjoy every bite,
Martina.
NUTRITION FACTS
✦ Per serving: 24g of protein & 11g of fiber.
✦ Nutritional yeast is an excellent source of B vitamins, including B12, which is essential for energy production, red blood cell formation, and maintaining a healthy nervous system.
✦ Tofu contains all 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.
