A super simple yet incredibly tasty recipe! This is one of my go-to dishes when I'm short on time but still want a nutritious meal. It’s packed with nutrients, color, and flavor, with minimal effort. Gotta love it!
While it pairs beautifully with rigatonis, this sauce works well with any type of pasta.
Preparation
10
min
Cooking
15
min
Portion
2
Ingredients
Roasted Pepper Sauce
- ½ block (230 g) of medium-firm tofu, drained
- 250 ml (1 cup) of roasted red peppers, homemade or store-bought
- 60 ml (¼ cup) of sun-dried tomatoes in oil, lightly drained
- 60 ml (¼ cup) of reduced-sodium vegetable (or chicken) broth
- 45 ml (3 tbsp) of nutritional yeast
- 1 clove of garlic, peeled
- Pepper, to taste
Pasta
- 80 ml (⅓ cup) of textured vegetable protein (TVP)
- 150 g of dry rigatonis
Optional Toppings
- Crumbled feta cheese
- Fresh herbs (parsley, basil, etc.)
- Cherry tomatoes, quartered
Preparation
- In a food processor, combine all the sauce ingredients and blend until smooth and creamy.
- Bring a pot of water to a boil and cook the pasta according to the package instructions.
- Drain the pasta, reserving about 30 ml (2 tbsp) of the cooking water. Return the pasta to the pot, add the sauce and TVP, and stir well to rehydrate the TVP. Heat gently over low heat if needed.
- Serve with your choice of toppings.
Notes
Keeps for up to 3 days in an airtight container in the refrigerator.
Registered Dietitian Nutritionist in Quebec City
