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Recipe
Romesco Pasta with Tofu and Nuts
Romesco Pasta with Tofu and Nuts
Do try this easy and flavorful Romesco Pasta with a creamy sauce made from roasted red peppers, sun-dried tomatoes, and tofu. Tossed with toasted nuts and your favorite pasta, it's a delightful dish for any occasion.
Serves
4
Time
30 min
CO2e
Tofu = 2 kg
Let's cook it
Ingredients
- 4 whole roasted red peppers (homemade or canned)
- 4 sun-dried tomatoes
- 1/4 cup extra virgin olive oil
- 250 g firm tofu
- 3/4 cup toasted cashews or almonds
- 4 tbsp nutritional yeast
- 1 tbsp smoked paprika
- 156mL tomato paste
- 1 tbsp sherry vinegar or 1 lemon squeeze
- 1/4 tsp asafoetida powder
- 1/3 to 3/4 cup soy milk (adjust to preferred thickness)
- Handful of parsley
- 1 tbsp pesto (homemade or store-bought)
- 1.5 tsp dried oregano
- Black pepper and salt to taste
- 400g pasta (whole grain or preferred type), cooked according to package directions
- Optional: Your favorite roasted veggies for topping
Steps
- In a high-speed blender, blend roasted red peppers, sun-dried tomatoes, olive oil, tofu, toasted nuts, nutritional yeast, smoked paprika, tomato paste, sherry vinegar, asafoetida powder, soy milk, parsley, pesto, and dried oregano until smooth.
- Heat the Romesco sauce on the stovetop if desired.
- Cook pasta according to package directions.
- Pour the Romesco sauce over cooked pasta.
- Serve with optional roasted veggies on top.
Enjoy !
Nutrition info
Nutrition per serving
Calories
480
24%
Protein
18g
36%
Fat
25g
32%
Saturates
4g
20%
Fibre
8g
32%
Carbs
49g
18%
Sugars
7g
8%
Salt
0.9g
15%
Reference Intake (RI %) for adults
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