Roasted Red Pepper Pasta
Serves 2-3. ▫️1 block silken tofu (300g) ▫️200g jarred roasted red peppers ▫️50g sun dried tomatoes ▫️1 tbsp tomato puree ▫️1/2 tsp each of hot smoked paprika, garlic granules, onion granules, and oregano ▫️1 tsp balsamic vinegar ▫️10g parmesan ▫️Salt and pepper ▫️100ml (approx) water to thin sauce ▫️200g pasta of choice (dry weight) 1. Get your pasta on to boil in a pan of salty water. 2. In the meantime - blend the tofu, peppers, sun dried tomatoes, tomato purée, spices (see ingredients), vinegar, parmesan, salt, pepper and water until you get a completely smooth, creamy sauce. Add an additional splash of water if needed to thin. 3. Transfer the sauce into a pan and warm through on a low-medium heat. Add a splash of your pasta water to the sauce to thin further and emulsify. 4. Once al dente, drain your pasta and transfer it straight into the pan with your sauce. 5. Gently toss the pasta in the sauce until fully coated. I like to top mine with some breadcrumbs and parsley, but do as you please!
Ingredients
- balsamic vinegar
- breadcrumbs
- dried oregano
- flat leaf parsley
- garlic
- long pasta
- onion powder
- parmesan
- roasted red peppers
- silken tofu
- smoked paprika
- sun dried tomatoes
- tomato paste