Roasted red pepper pasta
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Roasted red pepper pasta

By Helena Busiakiewicz

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

  • Prep:5 mins
    Cook:15 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 334
  • fat 3g
  • saturates 1g
  • carbs 57g
  • sugars 0g
  • fibre 5g
  • protein 16g
  • salt 0.9g

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)

Method

  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.

  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.

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