This is a creamy and vibrant roasted red pepper pasta sauce that is not only plant-based and dairy-free but also loaded with protein. And the best part? It comes together in under 15 minutes with just a handful of simple ingredients.
The secret weapon here is silken tofu. It blends into an unbelievably smooth and creamy base, soaking up all the smoky, sweet flavour from the roasted peppers without you ever knowing it’s there. It’s the ultimate healthy hack for a decadent-tasting sauce that will nourish your body and satisfy your soul.
This is the kind of recipe that makes healthy eating feel easy and exciting. Let’s get cooking!
Why You’ll Love This Recipe
- Incredibly Creamy & Dairy-Free: Get that rich, velvety texture you crave, completely from plants.
- Packed with Protein: Silken tofu makes this sauce surprisingly satisfying and helps keep you full for longer.
- Ready in a Flash: Perfect for busy weeknights when you need a delicious meal on the table in minutes.
- Rich & Smoky Flavour: Roasted red peppers, paprika, and sautéed garlic create a deep, savoury flavour profile that is simply irresistible.
- Super Versatile: While perfect for pasta, it’s also amazing as a dip for bread, drizzled over roasted vegetables, or as a sauce for a grain bowl.
- Lower in Fat: This pasta sauce is lower in fat than many alternatives made with cream or better, and is especially a lot lower in unhealthy saturated fats.
What You’ll Need
- 1 tbsp Oil: Olive oil, avocado oil, or your preferred neutral oil works well.
- 1/2 an Onion: A yellow or white onion provides a sweet, aromatic base.
- 2 cloves Garlic: For that essential savoury kick. Feel free to add more if you’re a garlic lover!
- 300g Silken Tofu: This is the key to our creaminess and protein punch! Make sure it’s silken, not firm or extra-firm tofu.
- 300g Roasted Red Peppers: Use jarred peppers (drained) for ultimate convenience. They provide a beautiful colour and a sweet, smoky flavour.
- 150ml Oat Milk: Choose an unsweetened variety. This helps the sauce blend to the perfect consistency.
- 2 tbsp Lemon Juice: A little acidity brightens up all the flavours.
- 1 tsp Paprika: I love using smoked paprika for an extra layer of smoky depth.
- 2 tbsp Nutritional Yeast: This brings a cheesy, nutty, umami flavour that makes the sauce so addictive.
- 1 tsp Mixed Italian Herbs: A classic blend of oregano, basil, and thyme rounds everything out.
- Salt and Black Pepper: To taste.
Step-by-Step Instructions
- Sauté the Aromatics: Heat the oil in a small frying pan or saucepan over a medium heat. Add the chopped onion and cook for 4-5 minutes until softened and translucent. Add the finely chopped garlic and cook for another minute until fragrant, being careful not to let it burn.
- Blend to Perfection: Transfer the cooked onion and garlic to a high-speed blender. Add the drained silken tofu, drained roasted red peppers, oat milk, lemon juice, paprika, nutritional yeast, and Italian herbs.
- Create the Sauce: Blend on high for 1-2 minutes, or until the sauce is completely smooth and velvety. If it’s too thick for your liking, add another splash of oat milk until you reach your desired consistency. Season with salt and pepper to taste and give it one last quick blend.
- Heat and Serve: Pour the sauce back into the saucepan and heat gently over a low heat for a few minutes until warmed through. Toss with your favourite cooked pasta and serve immediately.
Alternative Ingredients & Fun Variations
This recipe is fantastic as is, but it’s also easy to customise!
- No Silken Tofu? While silken tofu is best for texture and protein, you could substitute it with about 1 cup of raw cashews that have been soaked in hot water for at least 30 minutes and then drained. Note that this will make the recipe no longer nut-free and will change the nutritional content.
- Change the Veggies: Swap the roasted red peppers for about 150g of sun-dried tomatoes (in oil, drained) for a rich, tangy tomato flavour. You could also blend in a large handful of fresh spinach for a nutrient boost!
- Make it Spicy: Add 1/4 to 1/2 tsp of red pepper flakes into the blender along with the other ingredients for a fiery kick.
- Different Milks: Any unsweetened, unflavoured plant-based milk will work. Almond or soy milk are great alternatives to oat milk.
- Fresh Herbs: If you have fresh basil on hand, blend a few leaves into the sauce or use it as a garnish for a burst of fresh flavour.
Serving & Storage Tips
Serve this gorgeous sauce tossed with penne, fusilli, or spaghetti. Garnish with fresh basil, a sprinkle of vegan parmesan, or some toasted pine nuts for extra crunch.
Store any leftover sauce in an airtight container in the fridge for up to 4 days. The sauce will thicken as it cools. To reheat, simply warm it in a saucepan over a low heat, adding a splash of water or oat milk to thin it out to your desired consistency.
Ingredients
Method
- Heat the oil in a small pan over medium heat. Add the onion and sauté for 4-5 minutes until soft. Add the garlic and cook for 1 more minute until fragrant.
- Transfer the onion and garlic to a high-speed blender. Add the silken tofu, roasted red peppers, oat milk, lemon juice, paprika, nutritional yeast, and Italian herbs.
- Blend on high until completely smooth and creamy. Season with salt and pepper to taste.
- Pour the sauce into the pan and warm gently over low heat.
- Toss with hot, cooked pasta and serve immediately.
Notes
- A high-speed blender will give you the best, smoothest texture.
- Store leftovers in an airtight container in the fridge for up to 4 days.
Tried this recipe?Let us know how it was!
