Creamy Roasted Red Pepper Tofu Pasta

• porcje: 4
• czas aktywny: 15 min
• całkowity czas: 25 min

Składniki

300 g penne or rigatoni

325 g firm tofu, drained

180–200 g roasted red peppers from a jar, drained

100 ml cooking cream (15–20%)

50 g Parmesan, finely grated (plus extra to serve)

1 tbsp tomato paste

1 tbsp olive oil

1 garlic clove

1 tsp vegetable stock powder

1 tsp sweet paprika

½ tsp dried oregano

¼ tsp cayenne pepper (optional)

Juice of ½ lemon

Salt, to taste

Freshly ground black pepper

100–150 ml reserved pasta water

Fresh basil, to serve (optional)

Wskazówki

Bring a large pot of generously salted water to the boil. Cook the pasta until al dente according to the package instructions. Before draining, reserve 150 ml of the pasta water.

While the pasta cooks, add the tofu, roasted peppers, cooking cream, Parmesan, tomato paste, olive oil, garlic, vegetable stock powder, paprika, oregano, cayenne (if using), lemon juice and plenty of black pepper to a high-speed blender. Add only a small pinch of salt at first, as the Parmesan and stock already contain salt.

Blend for 1–2 minutes until the sauce is completely smooth and silky. If it seems very thick, add a splash of the reserved pasta water while blending.

Pour the sauce into a large frying pan or sauté pan and warm over medium-low heat for 5–7 minutes, stirring regularly. Do not let it boil rapidly.

Add the drained pasta and toss until evenly coated. Gradually stir in the reserved pasta water until the sauce becomes glossy and perfectly coats the pasta.

Taste and adjust the seasoning with more lemon juice, black pepper or salt if needed.

Divide between bowls and finish with extra Parmesan, freshly cracked black pepper and basil.

Wartości Odżywcze

• Wielkość Porcji: 430 g
• Kalorie: 530 kcal
• Tłuszcz Całkowity: 22 g
• Tłuszcz Nasycony: 8 g
• Tłuszcz Nienasycony: 14 g
• Tłuszcz Trans: 0 g
• Cholesterol: 32 mg
• Sód: ~620 mg
• Węglowodany Całkowite: 55 g
• Błonnik Pokarmowy: 5 g
• Cukry Całkowite: 5 g
• Białko: ~31 g