Creamy Roasted Red Pepper Pasta (High Protein!)
This Creamy Roasted Red Pepper Pasta is the kind of dinner you make when you want something that's ready in 15 minutes! It's a high-protein, dairy-free pasta recipe made with silken tofu, oven roasted red peppers, miso, nutritional yeast, and Calabrian chile paste. It’s rich, velvety, gluten free optional and a little spicy. Basically, the perfect dish for the nights when you want something cozy, easy, and secretly packed with protein!
Servings 4 servings
Calories 287kcal
Equipment
- stove
Ingredients
- 1 cup roasted red peppers
- 1 tbsp calabrian chile paste optional
- 10 oz silken tofu
- ⅓ cup nutritional yeast
- 1 tbsp balsamic vinegar
- 1 clove garlic
- 1 tbsp white miso paste
- 1 tsp sea salt
- ½ tsp dried basil
- ½ tsp black pepper
- 1 lb cooked linguine gluten free if desired, save the pasta water
- ⅔ cup reserved pasta water
- fresh basil chopped, to serve
- flaky sea salt to serve
- dairy free parmesan to serve
Instructions
- Add the red peppers, chile paste, tofu, nutritional yeast, vinegar, garlic, miso paste, salt, basil, and black pepper to a high speed blender and puree until smooth and creamy.
- Pour into a large pan and add the cooked noodles. Add in 2/3 cup of pasta water and toss to coat in the sauce.
- Plate and sprinkle with basil, sea salt and black pepper, and parmesan.
Nutrition
Serving: 1serving | Calories: 287kcal | Carbohydrates: 50g | Protein: 14g | Fat: 4g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Sodium: 1227mg | Potassium: 290mg | Fiber: 4g | Sugar: 3g | Vitamin A: 196IU | Vitamin C: 17mg | Calcium: 47mg | Iron: 1mg
