Roasted red pepper pasta
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
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)
Directions:
- 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.
- 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
Nutrition per serving:
- kcal334
- fat3g
- saturates1g
- carbs57g
- sugars0g
- fibre5g
- protein16g
- salt0.9g