There’s nothing more comforting than a big bowl of creamy pasta – it has to be one of my favourite meals. I really wanted to create a version that was higher in protein, and perfect for meal prepping for lunches for the week. This High Protein Roasted Red Pepper Pasta is high in protein, super creamy, and really filling.
Look, I love spending time in the kitchen. I can easily spend hours playing around with recipes. But sometimes, after a tough day with my Toddler, I just want a quick, delicious, and nutritious meal. And this is that!
My Roasted Red Pepper Pasta is high in protein (around 20 grams per serving), can quite easily be made vegan (in fact, this specific recipe is!), and it tastes absolutely amazing!
Roasted Red Pepper Pasta Ingredients
If you’re planning on making my delicious, creamy, high protein, roasted red pepper pasta, you’re going to need the following:
Pasta (of choice): Basically, choose your favourite pasta…
Red bell peppers: Roasting red bell peppers brings out their natural sweetness and creates a lovely depth of flavour. The chunky-cut peppers also add great texture to the creamy sauce.
Cherry tomatoes: Fresh tomatoes add flavour that complements the peppers beautifully. Roasting them concentrates their juices a little too.
Onion: Onions add savoury depth and aroma once roasted. The chunks literally melt into the sauce.
Garlic: Whole roasted garlic cloves develop a mellow, caramelised flavour that infuses the creamy sauce.
Olive oil: There are levels to the Olive Oil game. Don’t skimp on price. A high quality Olive Oil can be the difference between a good dish and a GREAT dish… I’m a HUGE fan of Honest Toil (not an ad)!
Salt and pepper: Salt and Pepper, when used correctly, enhance ALL other flavours.
Oregano: Oregano brings a warm, earthy note that pairs wonderfully with the roasted veggies.
Chilli flakes: Add a subtle heat to the dish with some chilli flakes – for those who don’t like a little spice, simply reduce the quantity or leave out completely!
Cashews: Once blended, cashews create an amazingly creamy, dairy-free base for the sauce.
Silken tofu: Another creamy, protein-rich element that makes the sauce lusciously smooth.
Soya milk: The soy milk allows everything to blend into a pourable sauce.
Nutritional yeast: ‘Nooch’ offers a savoury, almost cheese-like flavour that deepens the umami notes. As always, I opt for Marigold…
Fresh basil: I love Basil. It offers a bright, vibrant garnish that freshens up each bite.
How to Make Roasted Red Pepper Pasta…
First of all, reheat the oven to 200C (390F)
Add the chopped bell pepper to a roasting tray along with the tomatoes, chopped onion and garlic and drizzle with olive oil – then sprinkle over salt and pepper (to taste).
Place in the oven to roast for around 20-25 minutes.
TOP TIP: Don’t shy away from getting a nice char on the veggies – the caramelised, roasted flavors really make the sauce pop.
Put your pasta on to boil according to packet instructions – Cook until al dente (I’ve posted a video below on how to perfectly cook pasta…)
TOP TIP: Reserve 1-2 tablespoons of the pasta water. The starchy pasta water is liquid gold for creating a luscious, velvety sauce.
Once the veggies are roasted and cooled down, add them to a blender along with the rest of the ingredients. Blend until smooth and taste test – if not quite right, adjust salt, pepper and other seasonings until the flavours really come out…
Drain the pasta and add to a pot along with the sauce and the reserved pasta water.
Stir until creamy and glossy.
Serve and enjoy!
TOP TIP: Fresh herbs like basil add vibrancy. But other possible tasty toppings include toasted nuts or [vegan] parmesan.
Cooking ‘Al Dente’ Pasta Perfectly
High Protein Roasted Red Pepper Pasta
Ingredients
- 300 grams dried pasta of choice
- 2 red bell peppers roughly chopped into chunks
- 10 cherry tomatoes
- 1 onion peeled and roughly chopped into large chunks
- 5 cloves garlic skins left on, with ends removed (makes it easier to squeeze out after they've been roasted)
- 2 tbsp olive oil
- Salt and pepper
- 1.5 tsp oregano
- 1/2 tsp chilli flakes
- 60 grams cashews soaked in boiled water for 20 minutes
- 300 grams silken tofu
- 80 ml soya milk
- 3 tbsp nutritional yeast
- Fresh basil chopped, for topping (optional)
Instructions
- Preheat the oven at 200C
- Add the chopped bell pepper to a roasting tray along with the tomatoes, chopped onion and garlic and drizzle with olive oil and sprinkle over salt and pepper. Place in the oven to roast for around 20-25 minutes. Remove and let cool for a few minutes
- Put your pasta on to boil according to packet instructions. Cook until al dente. Reserve 1-2 tablespoons of the pasta water
- Once cooled down, add the roasted vegetables to a blender along with the rest of the ingredients. Blend until smooth and taste test – add any seasonings to your preference
- Drain the pasta and add to a pot along with the sauce and the reserved pasta water. Stir until creamy and glossy. Serve and enjoy!
- If meal prepping in advance, you can make the sauce in advance and store in the fridge for upto a week. Cook the pasta when you're ready to eat, or cook the pasta in advance and keep in the fridge for upto 3-5 days. When ready to eat, mix together and microwave until hot.
How to Store Red Pepper Pasta
You can make this Red Pepper Pasta in advance for meal prep purposes!
Simply keep it in the fridge, in an airtight container, for 3-5 days.
When ready to eat, microwave until hot.
What to Serve with Your Roasted Red Pepper Pasta…
This is a great dish in its own right, but if you’re looking for a little extra, why not consider:
Other Pasta Recipes
Here’s a few more of my favourite Vegan Pasta Recipes that I’ve made over the years…
