Roasted Red Pepper and Tomato Pasta (Vegan)
A delicious creamy Roasted Red Pepper and Tomato Pasta made with dairy-free and nut-free ingredients, this pasta is also high in protein and fibre. It comes together in 30 minutes and is vegan and easily gluten-free.
I love a delicious pasta recipe and this one combines a few of my favourite things: lots of tomatoes in a fresh sauce; using silken tofu in sauces for added protein and creaminess; crispy tofu and salted broccoli on top. This dish is great to serve to vegans, veggies and meat-eaters as it’s hearty, wholesome and so delicious. You can use any pasta shape you like and also skip the tofu on top if you aren’t a fan (but I highly recommend trying it!).
Why will I love this?
This pasta is so good:
- Creamy, silky smooth and delicious
- With lots of fresh tomatoes
- A red pepper sauce
- Topped with crispy golden tofu crumbles
- Also served with salted broccoli (or other greens)
- Use your favourite pasta shapes
- Takes 30 minutes to make
- Ideal for meal prep
- Keeps well in the fridge
- Naturally high in protein
- Silken tofu in the sauce
- Topped with more tofu
- A great source of fibre
- All the veggies
- You can use higher fibre pasta too
- Everyone will love it
- Easy to make
- Naturally dairy-free, egg-free and vegan
- Easily gluten-free
- Nut-free (no cashews!)
- With gut-health ingredients
- Like miso and extra virgin olive oil
If you already love the sound of this pasta, then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.
What ingredients do I need?
You can see the ingredients with weights in the recipe card below and see my favourite and recommended products in the “shop the recipe” section.
For the sauce:
- Silken tofu: this is the magic ingredient for the creamiest sauce. It also adds protein and is easy to keep in the kitchen as it’s shelf-stable.
- Roasted red peppers: these are the jarred kind in oil, and just drain away the oil.
- Garlic: for flavour.
- White miso paste: for umami depth of flavour.
- Lemon: for tang.
- Hulled hemp seeds: to add richness to the sauce.
- Nutritional yeast: for richness. If you don’t have this, you can leave it out.
- Sweet smoked paprika: for a lovely smokey flavour.
- Salt and pepper: to season.
As for the pasta:
- Olive oil: or your preferred cooking oil.
- Shallot: I love using shallot, but white/brown onion also works well.
- Garlic: for flavour.
- Tomatoes: fresh cherry tomatoes turn so juicy when allowed to cook down.
- Pasta: use whatever shape you like. This is a small rigatoni.
And for the topping:
- Extra-firm tofu: crumble this up with your hands to make smaller crumbles.
- Soy sauce: for saltiness and umami.
- Tenderstem broccoli: or you can use regular broccoli or other greens like asparagus or courgette.
Is this gluten-free and nut-free?
This is easily gluten-free, as long as you use GF pasta and tamari soy sauce (regular soy sauce contains wheat/gluten). This is also nut-free.
How do I make this?
This pasta is ready in a few steps:
- Add the sauce ingredients to a blender: and process until smooth.
- Cook the pasta according to packet instructions: and save some pasta cooking water.
- Add the shallot, garlic and tomatoes to a pan: and allow to simmer and turn juicy.
- Crumble the tofu and stir in the soy sauce and paprika: pan fry in olive oil or air-fry.
- Also cook the broccoli: until tender.
- Add the pasta and red pepper sauce to the tomatoes: and stir well.
- Divide the pasta between bowls: and top with the broccoli and tofu crumbles.
How long will it last?
This will keep for 2-3 days in a sealed container in the fridge (ideally, keep the tofu and broccoli separately form the pasta). Warm the pasta back up in a saucepan and the tofu and broccoli in a frying pan.
What other recipes can I try?
For more pasta recipes:
- Courgette and Chickpea Pasta with Creamy Herby Sauce
- Creamy Tomato Sauce Pasta with Courgettes and Corn
- Creamy Lemon and Ginger Pasta
- Mushroom Lentil Ragu Pasta
- Marry Me Sun-Dried Tomato and Bean Pasta
Roasted Red Pepper and Tomato Pasta (Vegan)
A delicious creamy Roasted Red Pepper and Tomato Pasta made with dairy-free and nut-free ingredients, this pasta is also high in protein and fibre. It comes together in 30 minutes and is vegan and easily gluten-free.
Ingredients
For the Red Pepper Sauce:
- 300g silken tofu
- 120g jarred roasted red peppers (drained weight)
- 2 garlic cloves, peeled or 1 tsp garlic paste
- 1 tsp white miso paste
- 1 lemon, juiced
- 2 tbsp hulled hemp seeds
- 2 tbsp nutritional yeast
- 1 tsp sweet smoked paprika
- Salt and pepper
For the Pasta:
- 1 tbsp olive oil
- 1 shallot, chopped small
- 2 garlic cloves, grated
- 250g cherry tomatoes
- 160g -240g pasta (2-3 servings)
For the Tofu Crumble and Broccoli:
- 150g extra-firm tofu, crumbled small
- ½ tsp sweet smoked paprika
- ½ tsp soy sauce
- 1 tsp olive oil
- 240g tenderstem broccoli
Instructions
- Start by making the sauce: add all of the ingredients to a blender and process until smooth. Meanwhile, bring a large pot of water to boil for the pasta.
- Cook the pasta according to packet instructions and then drain, saving about 120ml of the cooking water.
- For the tomatoes, add the olive oil to a large non-stick pan and once hot, cook the shallot and garlic with some salt and pepper for 5 minutes, until softening.
- Add the tomatoes whole and then cook over a medium heat with a lid on got 10 minutes, until bursting and juicy. Smash the tomatoes with a fork or spoon.
- Meanwhile, prepare the toppings. Add the tofu to a bowl with the paprika, soy sauce and olive oil and toss well. Add to a tray and air fry for 10-12 minutes, until golden brown (or you can pan fry them until crispy and golden). Add the broccoli to the same bowl to mop up the marinade and then pan fry or air fry (for 3-5 minutes) until tender.
- When ready, add the cooked pasta into the fresh tomatoes and pour in the red pepper sauce. If needed, add a splash of cooking water to make it saucier. Allow to warm through for a few minutes.
- Spoon into bowls and top with the tofu crumble and broccoli. Serve with black pepper and extra hemp seeds, if you like.
- Eat straight away or allow to cool and store the pasta in sealed containers for 2-3 days in the fridge and warm back up in a saucepan with a splash of water to eat.
Shop the recipe
Stay in touch
I look forward to hearing what you think of this Roasted Red Pepper and Tomato Pasta so please let me know in the comments below and leave a star review above. If you do make these, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!
With pasta love x
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