Roasted red pepper pasta
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Ingredients
- 300g pasta (we used penne)
- 200g jar roasted red peppers
- 290g silken tofu, drained
- 2 tbsp nutritional yeast
- 2 tsp low-sodium soy sauce
- ½ lemon, juiced
- 10g chives, finely sliced (optional)
Method
- STEP 1
Cook the pasta in a large pan of boiling salted water following pack instructions. Put the peppers, tofu, nutritional yeast, soy sauce and lemon juice in a high-powered blender and blitz until completely smooth. Pour into a saucepan over a medium heat and warm through.
- STEP 2
Once the pasta is cooked, transfer to the saucepan using a slotted spoon, and mix well. Season lightly, then divide between two bowls and sprinkle over the chives, if using.
