featured 30540

Creamy Roasted Red Pepper Tofu Pasta Recipe

This Tofu Roasted Red Pepper Pasta delivers over 25 grams of protein per serving and is deliciously creamy and vegan. The sauce is quick to prepare and brings bright roasted red pepper flavor to any pasta.

Roasted red pepper tofu pasta

I shared a creamy tofu pasta before and it was a hit, so I made a new red pepper version. Roasted red pepper pasta is one of my favorites and this one is simple, savory, and satisfying.

Spiral pasta in roasted red pepper sauce in a skillet

Here’s what is in the sauce:

  • 1 shallot, diced
  • 2 cloves garlic, minced
  • Silken tofu (about a 15 oz block)
  • 1 cup plant-based milk
  • 2 tablespoons lemon juice
  • 2 teaspoons Italian seasoning
  • 1 teaspoon garlic powder
  • 2.5 tablespoons nutritional yeast
  • Salt and pepper to taste (I used 1/2 tsp each)
  • 12 oz jarred roasted red peppers, drained
Blended roasted red pepper sauce
Pasta in roasted red pepper tofu sauce with basil

If you make this recipe, I’d love to see your photo on Instagram @foodwithfeeling — it’s always a treat to see how people customize these dishes.

5 from 6 votes

Roasted Red Pepper Tofu Pasta

By Brita Britnell
Prep: 5 mins
Cook: 15 mins
Total: 20 mins
Servings: 4 servings
Pasta in roasted red pepper sauce
Simple and delicious roasted red pepper tofu pasta sauce.

Ingredients

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

Instructions

  • Cook the pasta according to package directions. Drain and set aside.
  • While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the diced shallot and minced garlic; sauté for about 5 minutes, stirring often, until softened.
  • Transfer the sautéed shallot and garlic to a blender. Add the silken tofu, plant-based milk, lemon juice, Italian seasoning, garlic powder, nutritional yeast, salt, pepper, and the drained roasted red peppers. Blend until completely smooth and creamy.
  • Pour the blended sauce into the same skillet and warm over medium heat. Add the cooked pasta and toss until the pasta is evenly coated and heated through. Taste and adjust salt and pepper as needed. Serve immediately.

Notes

Silken tofu gives the creamiest texture for this sauce. Other tofu types can work, but won’t be as smooth.

Nutrition

Calories: 535 kcal, Carbohydrates: 96 g, Protein: 25 g, Fat: 8 g, Sodium: 1196 mg, Fiber: 7 g, Sugar: 7 g

Nutrition information is automatically calculated and should be used as an approximation.

Tried this recipe?
Mention @foodwithfeeling or tag #foodwithfeeling on Instagram — I love seeing your versions!