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Pasta with Roasted Red Pepper Cream Sauce

What you need: 

4 servings (around 8 ounces) pasta (I use bow-tie)
1 cup oil marinated roasted red peppers, chopped
1 cup firm silken tofu, drained and crumbled
2 cloves garlic, chopped
1 tablespoon dried basil
2 tablespoons balsamic vinegar
1 teaspoon salt
1/8 teaspoon pepper
2 tablespoons olive oil
1 small can (4 ounces) artichokes, drained and chopped
2 tablespoons minced fresh parsley, optional
soy parmesan, to taste, optional

What you do: 

1. Cook the pasta al dente, according to package directions. Meanwhile, in a food processor or blender combine the red peppers, tofu, garlic, basil, vinegar, salt, pepper, and olive oil.
2. Process to a smooth consistency. Drain the pasta and toss with the sauce, then add the artichokes.
3. Sprinkle with the parsley and soy parmesan, if desired.
Enjoy!!You can also use 1 cup chopped oil marinated sun-dried tomatoes in place of the red peppers. Both taste amazing!

Preparation Time: 
20 minutes, Cooking time: 10 minutes
Cooking Time: 
10 minutes
Servings: 
Recipe Category: 

SO HOW'D IT GO?

Oh.My.Goodness.
This is so goddamn good!! I used jarred roasted red peppers and just your normal "firm" tofu (1/2 a block) and it came out so creamy! I didn't have to add any extra soy milk or anything like others suggested.
I also didn't have any artichoke hearts so instead added 1lb steamed & chopped broccoli. I would love to try the artichoke hearts sometime though. I think the broccoli beefed up the amount though, so that's an upside.
I will for sure be making this again! So quick, simple and delicious. It may become a regular round here. My hubby loved it too!
Thanks for the great recipe!

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This was amazing!!! So quick, so easy, perfct for my toddler.

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OMG!!!! This was amazing!!!!!!!!!!!! :)>>> and my bf loves it!!!!  Its pretty rare for him to like something I make  :P lol THANK YOU SO MUCH!!! Deffidently a keeper  :)>>>

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This was really good!  I used orzo pasta and it was actually best when eaten cold!

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i cannot wait to make this - it just looks so packed with flavour! just a question before i try - how long does this sauce keep in the fridge? also would anybody recommend freezing it? i am thinking perhaps it is not suitable for freezing because of the tofu... i would really like to make a big batch of this and eat it throughout the week.

This can last probably about 4 or 5 days in the fridge.  The sauce isn't 'cooked' so less chance of bacteria developing.  I've never really let it last that long myself since it's SOOO tasty!

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i cannot wait to make this - it just looks so packed with flavour! just a question before i try - how long does this sauce keep in the fridge? also would anybody recommend freezing it? i am thinking perhaps it is not suitable for freezing because of the tofu... i would really like to make a big batch of this and eat it throughout the week.

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So I took someone's advice who posted on here a while ago, to make it with sundried tomatoes. It was sooooo good! I blended the artichokes again, and I added red pepper flakes. I used 2 cloves of garlic because I'm obsessed. I love this recipe!!! It's so easy and you can make different variations!

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holy moly this was good. I still don't understand what 'firm silken' tofu is, we have 'firm' and 'silken' available here, so I might have used the wrong sort, but anyway, I used a 250g pack of silken, about a third of a big jar of sundried tomatoes we got for $3, no artichokes, cause they're crazy expensive, about 4 decent sized cloves of garlic because we love it, no parsley and no soy parmesan because I'm pretty sure it doesn't exist here.
Anyway, blended, heated, thinned down a tiny bit with soy milk, and tossed through a big pot of pasta, it tasted amazing. My husband absolutely loved it, and couldn't get over the creamy flavour. A definite winner.
Next time I'll do it with home-roasted red peppers to keep the cost down, hopefully it'll taste just as awesome : )

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I'm so glad that everyone likes this recipe as much as I do!  I now usually make it with the sun-dried tomatoes, but I love it both ways.  I really like that it's pretty much a no-cook recipe (aside from the pasta of course!).  My meat-eating friends always ask me for the recipe when I make it for them...
Thanks for the kind words...!  :)

stacie jaye

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Quite good and very flavorful. I used oregano instead of basil because I don't care for basil. Mine came out very tangy, probably because of the brand of marinated red peppers I used which was packed in  a water/vinegar solution rather than oil. If I use this brand again, I'll probably cut the added vinegar a little. Served with broccoli. I will definitely make this again.

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