Indulge in a vibrant and creamy Roasted Red Pepper Pasta that effortlessly combines the rich flavors of roasted vegetables with the smoothness of silken tofu. This dish is a delightful fusion of taste and texture, offering a perfect balance of spicy red chili flakes and the tangy zest of lemon juice. The addition of nutritional yeast lends a cheesy undertone, making it a satisfying meal for both vegans and non-vegans alike. Sun-dried tomatoes, rehydrated to perfection, add a burst of umami, elevating the entire dish to a gourmet experience. Topped with fresh herbs, this pasta not only looks enticing but also promises a symphony of flavors in every bite. Whether you're cooking for a weeknight dinner or a special occasion, this roasted red pepper pasta is sure to impress and leave everyone craving for more.
Ingredients:
- 3 large red bell peppers
- 1 large onion, quartered
- 4 cloves garlic, peeled
- 2 tablespoons olive oil
- 1 cup silken tofu
- 2 tablespoons lemon juice
- 3 tablespoons nutritional yeast
- Salt, to taste
- Pepper, to taste
- 1 teaspoon red chili flakes (adjust to taste)
- 1/4 cup sun-dried tomatoes, rehydrated with boiling water and drained
- 12 oz (340g) pasta of your choice
- Reserved pasta water (about 1 cup)
- Fresh herbs (such as basil, parsley, or cilantro), chopped, for topping
Instructions:
1. **Roast the Vegetables:**
- Preheat your oven to 425°F (220°C).
- Cut red bell peppers and onions into pieces.
- Place the red peppers, onion, and garlic cloves on a baking sheet.
- Drizzle with olive oil and toss to coat evenly.
- Roast in the preheated oven for about 30-40 minutes, or until the peppers are soft and slightly charred
2. **Cook the Pasta:**
- In a large pot, bring salted water to a boil and cook the pasta according to package instructions until al dente.
- Reserve about 1 cup of pasta cooking water, then drain the pasta and set aside
3. **Prepare the Sauce:**
- In a blender, add the roasted red peppers, onions, and garlic.
- Add the silken tofu, lemon juice, nutritional yeast, salt, pepper, red chili flakes, and the rehydrated sun-dried tomatoes.
- Blend until smooth and creamy. Add reserved pasta water as needed to achieve your desired sauce consistency
4. **Combine with Pasta:**
- In a large skillet or pot, combine the cooked pasta and the roasted red pepper sauce.
- Mix well over low heat, adding more reserved pasta water if necessary to coat the pasta evenly
5. **Serve:**
- Serve the pasta hot, topped with freshly chopped herbs
Enjoy your creamy, flavorful roasted red pepper pasta!
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