From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/6
Roasted Red Pepper Tofu Pasta
Instructions
1
Cook the pasta according to package directions.
2
Meanwhile, in a large skillet, heat the olive oil over medium heat. Add in the shallot and garlic and sauté for 5 minutes, stirring often.
3
Add the shallot + garlic mixture to a blender with the remaining ingredients. Blend until creamy and smooth.
4
Pour sauce into a large skillet (I used the same skillet I used for the shallot). Heat up the sauce over medium heat, add in the pasta and stir to combine until heated through. Add in salt and pepper to taste and ENJOY!
Notes
1
This would technically work with other types of tofu but if you want it silky smooth, I suggest using silken tofu for this sauce!
My Calorie Intake
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My Notes
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Tips & Tricks (5)
- Silken Tofu Blending Technique 🥄Blend silken tofu until completely smooth before adding other ingredients to ensure a creamy, lump-free sauce that coats the pasta evenly.
- Roasted Pepper Quality Matters 🌶️Use high-quality jarred roasted peppers packed in oil or roast your own fresh peppers; avoid water-packed versions as they dilute the sauce's rich flavor.
- Emulsify with Pasta Water 💧Reserve 1 cup of starchy pasta cooking water and add it gradually to your sauce while whisking to achieve a silky, cohesive consistency that clings to every strand.
- Bloom Your Aromatics 🧄Toast minced garlic and shallots in olive oil for 1-2 minutes before blending to deepen their flavor and create a more complex sauce base.
- Acid Balance for Brightness 🍋Add lemon juice at the end and taste-adjust; the acidity brightens the rich sauce and enhances the protein absorption of the plant-based milk.
Recipe Facts
Diet at a Glance
Vegetarian
Low-Cholesterol
Low Fat
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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