This 20-minute high-protein vegan pasta recipe combines an extra creamy red pepper and silken tofu sauce with chewy Italian pasta.

You’ll love this because you can make the sauce with little effort and simple ingredients in a blender.

The silken tofu adds an incredible creaminess and plenty of plant protein to keep you satiated for hours.

High protein pasta with feta crumble and fresh basil leaves in a white bowl

Dietary Note: this recipe is suitable for a vegetarian, vegan, and gluten-free diet (if using gluten-free pasta).

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What’s this vegan pasta?

high protein pasta on a white plate with fresh basil leaves

Our vegan pasta recipe uses naturally vegan dry Italian pasta and an ultra-creamy roasted bell pepper sauce thickened with silken tofu.

This recipe is inspired by our roasted red pepper pasta you loved.

So we thought, why not make one with extra protein to keep you full longer? Here you go! We hope you enjoy it 🙂

Similar recipes: Broccoli pasta, vegan mushroom pasta, creamy tomato pasta, casarecce pasta.

Ingredients and substitutions for high-protein vegan pasta

Ingredients for high protein pasta

Quantities are in the recipe box at the bottom of the page.

  • Pasta: You can use any dry Italian pasta. It’s naturally vegan and made with durum wheat semolina flour and water. We use and recommend paccheri. They have an irresistible chewy bite, and their large hollow shape makes them grab onto the creamy sauce. For gluten-free, use gluten-free pasta.
  • Silken Tofu: It blends perfectly with the other ingredients. The sauce will be ultra-creamy and high-protein. You won’t taste the tofu. You could use soft and firm tofu but wouldn’t get the same velvety, smooth, creamy sauce.
  • Roasted bell peppers: Use jarred roasted bell peppers, or you can use homemade roasted peppers.
  • Canned tomatoes: You can use diced tomatoes, San Marzano tomatoes, crushed tomatoes, and fire-roasted tomatoes.
  • Nutritional yeast: It adds a bit of cheesiness to the sauce.
  • Garlic: We like to use fresh garlic, but garlic powder works too.
  • Olive oil: Best if extra virgin olive oil. Substitute avocado oil.
  • Salt and pepper: We recommend sea salt or kosher salt and freshly ground black pepper.
  • Red pepper flakes: Add a pinch if you like the sauce spicy.
  • Fresh herbs: You can use fresh parsley or basil.
  • Non-dairy feta: You can optionally top the pasta with some crumbled non-dairy feta. Violife (not sponsored) makes a pretty good one.
high protein pasta with feta and fresh basil leaves

How to make vegan pasta + Nico’s Tips

Scalable US cups + grams measurements in the recipe box at the bottom of the page.

1. Make the vegan pasta sauce

Start by putting the water to boil in a large pot, covered with a lid, so it boils faster and you save energy.

In the meantime, make the sauce.

To a blender, add 12 ounces (340 grams) of roasted bell peppers, 1 small 15-ounce (400 grams) can of tomatoes, 12 ounces (340 grams) of silken tofu, 4 tablespoons of nutritional yeast, 1 teaspoon of salt, 2 twists of black pepper, and 1/4 teaspoon of red pepper flakes.

Tip: You’ll need 3 quarts, 12 cups, or 3 Liters of water for 12 ounces/340 grams of pasta.

roasted bell pepper and silken tofu in a blender

Blend at high speed for 2 minutes or until smooth.

Tip: If you use a food processor, blend it for 6 to 8 minutes to get a smooth sauce.

high protein pasta sauce after blending

In a large skillet, heat 2 tablespoons of olive oil.

Add 1 clove of grated garlic and sauté on medium-low heat for 1 minute without burning the garlic.

Pour in the sauce and let it simmer gently for about 10 minutes. Stir occasionally to prevent the sauce from sticking to the pan. Taste and adjust for salt.

Tip: Don’t skip the first step with oil and garlic. That’s the sauce’s flavor base; while it’s simple, it adds plenty of flavor. Also, the sauce should thicken up quite a bit as it simmers.

Tip: While the sauce simmers, cook the pasta.

hand cooking protein pasta sauce in a blue casserole

2. Cook the pasta

When the water boils, add the salt and 12 ounces of pasta.

Cook the pasta according to the package instructions minus one minute. Drain it and add it to the pan with the sauce.

Tip: You’ll need 1 1/2 tablespoons of sea salt for cooking 12 ounces of pasta in 3 quarts/3 liters of water.

Tip: We cook the pasta 1 minute less than instructed because we finish cooking it in the pan with the sauce.

cooked rigatoni pasta in a white sift

3. Finish the dish

Tip the pasta over into the skillet with the sauce and add some basil leaves or fresh parsley.

high protein pasta sauce with rigatoni pasta and a wooden spoon

Toss well, on medium heat, for 30 to 45 seconds or until the pasta is fully coated in the sauce and al dente (cooked but with a bite).

pasta with sliken tofu sauce

Serving suggestions

Portion the pasta on a plate and finish with a drizzle of olive oil and fresh basil leaves. Optionally, top with some crumbled non-dairy feta.

high protein pasta with feta and fresh basil leaves

If you want to add veggies to your meal, try tossing one of these with the pasta.

Red Pepper Pasta with roasted eggplant

Variations

Roasted red pepper pasta with almonds

Red Pepper Pasta with fresh basil leaves

This recipe substitutes almonds for tofu. The result is delicious, and our readers love it!

Check out our roasted red pepper pasta.

Storage & Make Ahead

Make ahead: You can make the sauce up to 3 days in advance. It’s excellent for meal prep and it stores well as there’s no dairy in it. Store it in an airtight container in the fridge.

Refrigerator: Keep leftover pasta in an airtight container in the fridge up to 36 hours. Reheat in the microwave for 2 minutes.

Freezer: This recipe is not suitable for freezing.

More easy pasta ideas

More high-protein recipes

High protein vegan pasta

Vegan Pasta

By: Nico Pallotta
5 from 1 vote
This 20-minute high-protein vegan pasta recipe combines an extra creamy red pepper and silken tofu sauce with chewy Italian pasta.
You’ll love this because you can make the sauce with little effort and simple ingredients in a blender.
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4 people
Course: Main Course
Cuisine: International

Equipment

  • Blender

Ingredients

  • 12 ounces paccheri or another pasta shape / cooked in 3 quarts/12 cups/3 Liters water and 1½ tablespoons/21 grams sea salt.
  • 2 tablespoons olive oil
  • 1 clove garlic
  • 12 ounces silken tofu
  • 12 ounces roasted red pepper jarred or homemade
  • 1 can (15 ounces) diced tomatoes
  • 4 tablespoons nutritional yeast
  • 1 teaspoon salt
  • ¼ teaspoon red pepper flakes
  • teaspoon black pepper
  • 10 leaves of fresh basil + more to garnish. Non-dairy feta on top is optional.

Instructions 

  • MAKE SAUCE: To a blender, add 12 ounces silken tofu, 12 ounces roasted red pepper, 1 can (15 ounces) diced tomatoes, 4 tablespoons nutritional yeast, 1 teaspoon salt. ¼ teaspoon red pepper flakes and ⅛ teaspoon black pepper.
    Blend until smooth.
    high protein pasta sauce after blending
  • COOK SAUCE: Heat 2 tablespoons olive oil in a large skillet. Add 1 clove garlic (grated) and sauté for 30 seconds.
    Pour in the sauce and simmer for 10 minutes, stirring occasionally.
    hand cooking protein pasta sauce in a blue casserole
  • COOK PASTA: In a large pot, bring the water to a boil, add the salt, and 12 ounces paccheri. Cook per package instruction minus 1 minute.
    cooked rigatoni pasta in a white sift
  • MIX ALL: Drain the pasta, add it to the sauce, add 10 leaves of fresh basil, and toss on medium heat for 45 seconds until combined.
    pasta with sliken tofu sauce
  • SERVE: Portion on a plate and top with more basil, a drizzle of olive oil, and optionally some crumbled non-dairy feta.
    high protein vegan pasta with silken tofu and fresh basil leaves

Notes

Nutrition

Serving: 1 of 4, Calories: 487kcal, Carbohydrates: 77g, Protein: 21g, Fat: 11g, Saturated Fat: 2g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 6g, Trans Fat: 0g, Cholesterol: 0mg, Sodium: 1900mg, Potassium: 819mg, Dietary Fiber: 7g, Sugar: 6g, Vitamin A: 729IU, Vitamin B6: 0.4mg, Vitamin C: 50mg, Vitamin E: 2mg, Vitamin K: 18µg, Calcium: 117mg, Folate: 39µg, Iron: 4mg, Manganese: 1mg, Magnesium: 92mg, Zinc: 2mg
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Nico and Louise in the kitchen

Hi! We are Nico & Louise

Welcome to The Plant-Based School, a food blog with easy, tasty, and wholesome recipes.

Our aim is to help you and your family eat more veggies through delicious recipes with simple ingredients.

Easy right?

5 from 1 vote

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2 Comments

    1. Amazing, Kitsa!
      I’m so happy you liked it, thank you for taking the time to leave a comment.
      Kindest,
      Louise