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.
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.
