Vegan Pasta Creamy High Protein

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.

What’s this vegan pasta?

Ingredients and substitutions for high-protein vegan pasta

How to make vegan pasta + Nico’s Tips

Serving suggestions

Variations

Storage & Make Ahead

More easy pasta ideas

More high-protein recipes

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.

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.

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

Roasted eggplant Roasted cauliflower Air fryer cauliflower Sautèed zucchini Air fryer eggplant

Check out our roasted red pepper pasta. 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.