Creamy Red Pepper Pasta
- Prep
- 5m
- Cook
- 15m
- Total
- 20m
Ingredients
For 2
- 250 g Durum wheat fusilli lunghi, or pasta of choice
- 290 g Roasted red bell peppers, if jarred in brine, rinse well to remove the aftertaste
- 30 g Almonds, soaked in hot water then drained
- 10 Sundried tomatoes, drained of oil
- 200 g Firm smoked tofu, drained (no need to press)
- 3 tbsp Nutritional yeast
- — Salt, to taste
- — Black pepper, to taste
- — Fresh basil leaves
- — Extra virgin olive oil, drizzle
- — Plant-based parmesan-style cheese
Method
Notes
🌱 Plant Points: 7.5
🌾 For a GF option use a certified GF pasta.
🫙 Store in the fridge for up to 3 days.
❄️ Sauce can be frozen, but cook pasta fresh for best texture.
💡 Nutritional values are approximate and calculated per serving.
Nutrition
Approximate, per serving.
| Calories | 806 kcal |
| Fat | 18 g |
| Carbohydrates | 125 g |
| Fibre | 14 g |
| Protein | 43 g |