This Red Pepper and Tomato Pasta is so simple to make, all you do is blend the sauce and combine it with rich chickpea protein pasta. It’s hearty and filling thanks to the tofu in the sauce. The perfect weeknight meal in under 20 minutes.
I’m back from running the Chicago Marathon and now in full recovery mode with my workouts as well as meal planning cycle. It was an incredible experience, Chicago will always hold a special place in my heart. It’s one of those races where everything clicked, the training, the mindset, the weather, the energy. The crowd support was nonstop, and I felt strong and present from start to finish. Crossing that finish line with a new PR reminded me how far I’ve come, not just as a runner, but as a person who keeps showing up for herself.
When I’m getting back into my routine after a big race, I focus heavily on recovery meals that make my body feel energized and fueled. Protein plays a huge part in muscle recovery after I run and this super easy Red Pepper and Tomato Protein Pasta has been one of my go-to recipes.
All you have to do it blend the sauce in the blender and boil noodles, it’s a meal that comes together so quickly and with minimal ingredients too. I love using Banza chickpea pasta to add both protein and fiber to the meal – it adds extra protein to make this recipe come in at 20 grams per serving, which is incredible!
Be sure to also try my Zucchini and Tomato Pasta as well as my Pesto Pasta with Almond Parmesan.
Why You’ll Love this Recipe
- Quick and easy weeknight pasta. This is a filling pasta recipe for any night of the week that’s so flavorful and comforting. The rich red pepper sauce combined with silken tofu makes for a creamy bite every time.
- Protein-packed meal. You’ll never guess this is a protein packed recipe. But thanks to using chickpea pasta and silken tofu, plus a little extra boost from hemp seeds, each serving has over 20 grams!
- No fancy equipment required. As long as you have a blender and a pot, that’s all you need to make this simple and easy pasta recipe.
Ingredients
- Silken tofu – Adds rich protein and creamy flavor.
- Jarred roasted red peppers – The base flavor that adds so much richness to the sauce.
- Whole peeled San Marzano tomatoes or crushed tomatoes – The other component to compliment the smoky roasted red peppers.
- Yellow onion – An aromatic ingredient that adds another layer of flavor to the tomatoes and roasted red peppers in the sauce.
- Garlic cloves – A flavor I always love in any pasta sauce.
- Italian seasoning – Gives warm, herbal notes in every bite.
- Red chili flakes – Optional but you should definitely add if you like things spicy.
- Nutritional yeast – Adds nice cheesiness in every bite.
- Protein pasta – I like to use Banza chickpea penne.
- Hemp seeds – Adds an extra boost of protein, nuttiness, and crunch in every bite.
- Fresh basil – Nice fresh herb flavor for a finishing touch.
How to Make Red Pepper and Tomato Protein Pasta
- Bring a large pot of salted water to a boil.
- In a high-speed blender, add the tofu, roasted red peppers, tomatoes, onion, garlic, Italian seasoning, chili flakes, and nutritional yeast. Blend until very smooth and combined. Season with salt and pepper to taste.
- Meanwhile, boil the Banza pasta according to package instructions. Drain and rinse well.
- In a large bowl or serving dish combine the sauce and hot pasta. Stir to combine. Garnish with hemp seeds and basil and serve.
Expert Tips
- Make sure you buy silken tofu. It has more water content to make it nice and creamy. This makes the sauce rich and decadent with every bite.
- Don’t boil the pasta too long and rinse after cooking. It’s important with protein pasta to rinse them after cooking to make sure any excess residue from cooking is removed.
- Perfect meal to make the sauce in advance. This is a great meal prep recipe for a busy week. Blend the sauce and keep in the fridge, then all you have to do is boil pasta and serve.
- Hemp seeds and nutritional yeast are our secret ingredients in this recipe. The hemp seeds add crunch like breadcrumbs and the nutritional yeast adds a light cheesy flavor like parmesan.
Storage
Store any leftovers in an airtight container in the fridge for up to 4 days. I like to store the sauce separately from the noodles so they don’t get too soggy.
You can also freeze the sauce for up to 2 months, then thaw in the fridge and heat on the stove before adding in the noodles.
More Easy Protein Recipes
Red Pepper and Tomato Protein Pasta
Ingredients
- 16 ounces silken tofu drained of excess liquid
- 2/3 cup jarred roasted red peppers drained
- 2/3 cup whole peeled San Marzano tomatoes or crushed tomatoes
- 1/4 yellow onion
- 2 garlic cloves
- 1 teaspoon Italian seasoning
- Pinch red chili flakes optional
- 1/4 cup nutritional yeast
- Kosher salt and freshly ground black pepper
- 1 8-ounce boxes Banza pasta
- 4 tablespoons hemp seeds
- Fresh basil for serving
Instructions
- Bring a large pot of salted water to a boil.
- In a high-speed blender, add the tofu, roasted red peppers, tomatoes, onion, garlic, Italian seasoning, chili flakes, and nutritional yeast. Blend until very smooth and combined. Season with salt and pepper to taste.
- Meanwhile, boil the Banza pasta according to package instructions. Drain and rinse well.
- In a large bowl or serving dish combine the sauce and hot pasta. Stir to combine. Garnish with hemp seeds and basil and serve.