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.