High Protein Red Pepper Pasta
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3 servings
Added 2025-02-02
Updated 2025-02-02
Ingredients
3
People
For the sauce | |
| 300g | Silken tofu |
| 200g | Jarred roasted red peppers |
| 50g | Sun dried tomatoes |
| 1 tbsp | Tomato puree |
| 1/2 tsp | Hot smoked paprika |
| 1/2 tsp | Garlic granules |
| 1/2 tsp | Onion granules |
| 1/2 tsp | Oregano |
| 1 tsp | Balsamic vinegar |
| 10g | Parmesan |
| Salt | |
| Pepper | |
| 100ml | Water |
| 200g | Pasta of choice |
Instructions
Cooking mode
- Get your pasta on to boil in a pan of salty water.
- In the meantime - blend the tofu, peppers, sun dried tomatoes, tomato purée, spices (see ingredients), vinegar, parmesan, salt, pepper and water until you get a completely smooth, creamy sauce.
- Add an additional splash of water if needed to thin.
- Transfer the sauce into a pan and warm through on a low-medium heat.
- Add a splash of your pasta water to the sauce to thin further and emulsify.
- Once al dente, drain your pasta and transfer it straight into the pan with your sauce.
- Gently toss the pasta in the sauce until fully coated.
- I like to top mine with some breadcrumbs and parsley, but do as you please!