Vegan Roasted Red Pepper Pasta (Edit recipe)

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This Vegan Roasted Red Pepper Pasta is creamy, comforting, and packed with bold savory flavor. Made with silken tofu and freshly roasted red peppers, the sauce blends up smooth and velvety while adding a boost of plant-based protein. It’s completely dairy-free and easy to make, coming together in under an hour for a satisfying and nourishing meal.

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Original Recipe

PREP TIME

15 minutes

COOK TIME

35 minutes

INGREDIENTS

11

Serves: 4

Ingredients

3 Red Bell Pepper, sliced
1 Yellow Onion, sliced
6 cloves Garlic, peeled
2 Tbsp Extra Virgin Olive Oil
1 tsp Salt
1 pinch Black Pepper
8 oz Penne Pasta, or pasta of choice
8 oz Silken Tofu, (½ of a 16-oz block, measures 1 cup)
0.25 cup Tomato Paste
2 Tbsp Lemon Juice, from 1 lemon
2 tsp Oregano, Dried, or Italian seasoning

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Prep the vegetables: Preheat oven to 450°F. Place the sliced peppers, sliced onion, and whole peeled garlic cloves on a large baking sheet. Drizzle with olive oil and add the salt and a few cracks of black pepper. Toss until well coated.
Roast the vegetables: Roast for 30–35 minutes, stirring after about 15 minutes, until the vegetables are tender and slightly charred.
Cook the pasta: While the vegetables are roasting, cook the pasta according to package instructions. I recommend checking the pasta 1–2 minutes before the suggested cooking time (it should be al dente). Reserve about ½ cup of pasta water, then drain the pasta and set aside.
Make the sauce: Combine the roasted peppers, onions, and garlic with the silken tofu, tomato paste, lemon juice, and oregano in a blender. Blend until completely smooth and creamy. If the mixture needs help coming together, add a small splash of the reserved pasta water and blend again.
Combine pasta and sauce: Return the pasta to the saucepan and pour the sauce on top. Toss together over low heat until warmed through.
Serve: Add toppings such as vegan parmesan, fresh parsley, and red pepper flakes, as desired. Enjoy!

Notes

Storage & reheating: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or in a saucepan over low heat, adding a splash of water or vegetable broth if needed to restore its creamy texture.
Pasta options: Penne works especially well here, particularly penne rigate, which has grooved ridges that help the creamy sauce cling to the outside while capturing plenty of sauce inside each piece. You can also use rigatoni, rotini, or even spaghetti.
- To make it gluten-free, use a gluten-free pasta like Jovial brown rice pasta or Banza chickpea pasta. To make it higher in protein and fiber, chickpea and lentil-based pastas are also great options, and there are wheat-based pastas with added protein if you prefer the texture of traditional wheat pasta but want extra protein.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	315
Fat:	9 g
Carbohydrates:	48 g
Protein:	10 g
Cholesterol:	0 g
Sodium:	545 mg
Fiber:	3 g
Sugars:	3 g
Sugar Alcohol:	0 g
Calculated per serving.