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Roasted red pepper pasta

A bowl of roasted red pepper pasta

Roasted red pepper pasta

Name: Roasted red pepper pasta
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Ingredients: 300g pasta (we used penne); 200g jar roasted red peppers; 290g silken tofu drained; 2 tbsp nutritional yeast; 2 tsp low-sodium soy sauce; ½ lemon juiced; 10g chives finely sliced (optional)

Helena Busiakiewicz

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Serves 4

Easy

Prep: 5 mins

Cook: 15 mins

A star rating of 4.2 out of 5.20 ratingsRate

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Use silken tofu to make the creamy dairy-free pasta sauce in this vegan dish. Don’t be tempted to use firm tofu, as it won’t work in the same way

Dairy-free

Egg-free

Low calorie

Low fat

Vegan

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

300g pasta

(we used penne)
200g jar roasted red peppers
290g silken tofu

drained
2 tbsp nutritional yeast
2 tsp low-sodium soy sauce
½ lemon

juiced
10g chives

finely sliced (optional)

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Nutrition: Per serving

kcal334
fat3g
saturates1g
carbs57g
sugars4g
fibre5g
protein16g
salt0.9g

Method

step 1

Cook the pasta in a large pan of boiling salted water following pack instructions. Put the peppers, tofu, nutritional yeast, soy sauce and lemon juice in a high-powered blender and blitz until completely smooth. Pour into a saucepan over a medium heat and warm through.
step 2

Once the pasta is cooked, transfer to the saucepan using a slotted spoon, and mix well. Season lightly, then divide between two bowls and sprinkle over the chives, if using.

Recipe tip

Use it up: Red pepper & chilli jam sandwich
Cook 4 leftover jarred red peppers in a hot griddle pan until char marks appear on each side. Toast 2 slices of ciabatta, then spread over 1 tbsp chilli jam. Top with the peppers and a handful of rocket. Sandwich with the other ciabatta slice, then cut in half and serve.

Recipe from Good Food magazine, August 2024

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Overall rating

A star rating of 4.2 out of 5.20 ratings

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