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.
Table of Contents
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?
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
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.
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.
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.
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.
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.
3. Finish the dish
Tip the pasta over into the skillet with the sauce and add some basil leaves or fresh parsley.
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).
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.
If you want to add veggies to your meal, try tossing one of these with the pasta.
Variations
Roasted red pepper pasta with almonds
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
Vegan Pasta
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
- ⅛ 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.
- 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.
- 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.
- 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.
- SERVE: Portion on a plate and top with more basil, a drizzle of olive oil, and optionally some crumbled non-dairy feta.
Notes
Nutrition
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That dish was so delicious and easy to make. Thank you!
Amazing, Kitsa!
I’m so happy you liked it, thank you for taking the time to leave a comment.
Kindest,
Louise