Silken Tofu Pasta Sauce with Roasted Red Peppers
This silken tofu pasta sauce blends up in just 5 minutes with no chopping and no cooking! Using pantry staples like jarred roasted red peppers and nutritional yeast, it’s a creamy, flavorful, slightly smoky sauce that goes so well with your favourite pasta or gnocchi.
Equipment
- Blender
Ingredients
Roasted Red Pepper Silken Tofu Pasta Sauce
- 12 ounces silken tofu I've used 12-14 oz packs with equal success
- 2 cups jarred roasted red peppers drained
- 2 tablespoons nutritional yeast
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon dried thyme
- ¼ teaspoon smoked paprika
- 1 tablespoon freshly squeezed lemon juice
- freshly cracked pepper
For Serving
- 1 pound package of your favourite pasta cooked according to package directions, drained
Instructions
- Place all of the sauce ingredients in a blender. Blend on low until peppers break down, then slowly increase speed to medium high and blend until smooth, about 1-2 minutes total.
- Taste and adjust salt if needed. Too acidic? Lacking umami? see notes in blog post.
- Toss with hot pasta and serve.
Notes
Flavour notes: when you are working with just a few ingredients, the flavour of each one really stands out. Because there is variation in the flavour of jarred red peppers (bitterness/acidity etc), you can adjust the sauce to your taste.
Tasting too acidic or bitter? Just a ½ teaspoon of sugar will help balance it. Extra salt will help with bitter too. Need more umami? Try an extra shake of nutritional yeast.