Ingredients
Scale
- 1 tbsp oil
- 1/2 onion, chopped
- 300 g silken tofu, drained
- 300 g roasted red peppers, drained
- 150 ml oat milk
- 2 tbsp lemon juice
- 1 tsp smoked paprika
- 2 tbsp nutritional yeast
- 1 tsp Italian herbs
- Salt and pepper to taste
- 500 g pasta
Instructions
- Heat oil in a pan over medium heat. Sauté onion 4–5 minutes until soft.
- Add garlic and cook 1 minute until fragrant.
- Transfer onion and garlic to a high-speed blender. Add tofu, roasted red peppers, oat milk, lemon juice, paprika, nutritional yeast, and Italian herbs. Blend until smooth.
- Season with salt and pepper.
- Pour sauce into pan and warm gently over low heat.
- Toss with cooked pasta and serve immediately.
Notes
- Use a high-speed blender for smoothest texture.
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Stovetop, Blending
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 1 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 0 mg