Roasted Red Pepper Pasta (Vegan & High Protein)

 

Don’t feel like eating marinara or Alfredo sauce again? This is your answer. Light, flavorful, and protein-packed — it’s exactly what your weeknight dinners have been missing.

Using silken tofu as the base is a game-changer. It naturally thickens the sauce while adding a smooth, creamy texture without any dairy. Plus, it bumps up the protein content significantly, making your meal more satisfying and balanced.

The magic here is all about roasting your veggies first — caramelized onions, sweet garlic, and tender roasted red peppers bring deep, rich flavor that a jarred sauce can’t touch. Blend them with silken tofu and a splash of lemon juice for brightness, and you have a sauce that’s fresh, vibrant, and far from boring.

Pro tip: If your sauce feels too thick, add a little pasta water to loosen it up and help it cling perfectly to every fun-shaped noodle you throw in.

This sauce is super versatile, quick to whip up, and perfect for anyone looking to eat more plants without sacrificing flavor or protein. Give it a try — your taste buds (and your body) will thank you.

Makes: 3-4 bowls
Author:
Roasted Red Pepper Pasta (Vegan & High Protein)

Roasted Red Pepper Pasta (Vegan & High Protein)

Creamy, tangy, and packed with roasted veggies, this silken tofu pasta sauce is a game-changer for simple weeknight dinners. It is easy to whip up, plant-powered, and perfect for coating your favorite fun-shaped pasta.

Total Time: 15 MinTotal time: 15 Min

Ingredients

  • 1 large white onion, roasted
  • 1/2 head garlic, roasted
  • 1 12 oz. jar roasted red peppers, drained
  • 300g silken tofu
  • 1-2 tbsp freshly squeezed lemon juice
  • Salt + Pepper to taste
  • 225g-300g pasta
  • Optional: chopped parsley and/or red pepper flakes

Instructions

  1. Roast or sauté onions and garlic with olive oil until soft.
  2. In a high speed blender, add all ingredients except for pasta. Blend until very smooth and creamy.
  3. Prepare pasta according to package directions & then toss with the sauce. Top with optional parsley and/or red pepper flakes.
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