This Tofu Roasted Red Pepper Pasta is packed with over 25 grams of protein per serving and it’s absolutely delicious! The sauce is simple to make and fully vegan!

this recipe

I posted a version of this tofu pasta last year and it did so well on Instagram that I figured it was time to make a new version of it! I LOVE red pepper pasta so that was my easy go to!

I’m going to keep today’ blog post short and sweet (well, it’s more savory I suppose ;)).

Spiral pasta in a roasted red pepper sauce. all in a large skillet

Here’s what is in the sauce:

  • 1 shallot
  • 2 cloves of minced garlic
  • Silken tofu
  • Plant based milk
  • Lemon juice
  • Italian seasoning
  • Garlic powder
  • Nutritional yeast
  • Salt and pepper to taste
  • Jar of roasted red peppers
  • roasted red pepper sauce blended in a blender
  • up close shot of Spiral pasta in a roasted red pepper sauce in a large wide bowl with basil on top

If you end up making these cookies, please remember to snap a picture and tag me over on Instagram @foodwithfeeling! I always love seeing what recipes y’all are making!

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Spiral pasta in a roasted red pepper sauce in a large wide bowl with basil on top

Roasted Red Pepper Tofu Pasta

  • Author: Brita Britnell
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
  • Diet: Vegan
Print Recipe

Description

Simple and delicious Roasted Red Pepper TOFU Pasta sauce!

Ingredients

Units Scale
  • 1 tablespoon of olive oil
  • 1 pound of pasta
  • 1 shallot, diced
  • 2 cloves of garlic, minced
  • 1 block of silken tofu (about 15oz)*
  • 1 cup of plant based milk
  • 2 tablespoons of lemon juice
  • 2 teaspoons of Italian seasoning
  • 1 teaspoon of garlic powder
  • 2.5 tablespoons of nutritional yeast
  • Salt and pepper to taste (I added 1/2 tsp of salt and 1/2 tsp of pepper)
  • 12 oz jar of roasted red peppers, drained

Instructions

  1. Cook the pasta according to package directions.
  2. Meanwhile, in a large skillet, heat the olive oil over medium heat. Add in the shallot and garlic and sauté for 5 minutes, stirring often.
  3. Add the shallot + garlic mixture to a blender with the remaining ingredients. Blend until creamy and smooth.
  4. Pour sauce into a large skillet (I used the same skillet I used for the shallot). Heat up the sauce over medium heat, add in the pasta and stir to combine until heated through. Add in salt and pepper to taste and ENJOY!

Notes

This would technically work with other types of tofu but if you want it silky smooth, I suggest using silken tofu for this sauce!

  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Category: pasta
  • Method: stovetop
  • Cuisine: american

Nutrition

  • Serving Size:
  • Calories: 546
  • Sugar: 5.3 g
  • Sodium: 652.5 mg
  • Fat: 9 g
  • Carbohydrates: 92.2 g
  • Protein: 22.7 g
  • Cholesterol: 0 mg

Keywords: vegan pasta, vegan roasted red pepper pasta, tofu pasta sauce