Red Pepper and Tomato Protein Pasta
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.
Prep Time 10 minutes mins
Cook Time 10 minutes mins
Total Time 20 minutes mins
Course Easy Dinner
Cuisine American
- 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
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.
Note: Use you can your favorite type of protein pasta here, I love using Banza chickpea pasta.
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. Keyword pasta, protein pasta