Gluten-free Roasted Red Bell Pepper Pasta

This Gluten-free Roasted Red Bell Pepper Pasta is also vegan, made with cashews, roasted red bell pepper, red onions, garlic and almond milk. And it’s topped with crispy and super flavorful tofu.

Course Main Course, Side Dish

Cuisine Italian

Keyword dairy free, dinner, fall, gluten-free, one-pan, vegan, vegetarian

Prep Time 10

Cook Time 10

Total Time 20

Servings people

Calories 309kcal

Author Olivia Ribas

Ingredients

3 red bell peppers roughly chopped
¼ cup red onions chopped
1 clove garlic
2 tablespoons olive oil
½ package of Barilla Gluten Free Elbows Pasta
1/2 cup raw cashews
1/2 cup unsweetened almond milk
2 tablespoons nutritional yeast
Salt and black pepper to taste
Red pepper flakes to taste
12 oz. extra firm tofu
Chopped fresh parsley for garnishing

US Customary - Metric

Instructions

Preheat the oven to 450 °F.
On a baking sheet lined with parchment paper, mix the red bell peppers, onions, garlic and 1 tablespoon of olive oil and then spread evenly.
Bake for 15-20 minutes.
Meanwhile, cook the Barilla Gluten Free Elbows Pasta according to the instructions on the package. Set aside.
In a blender or food processor, add the veggies from the oven, raw cashews, milk, nutritional yeast, salt, pepper and red pepper flakes. Blender everything until smooth. If you think the texture is too thick you can add more milk according to your taste. Set aside.
Using a paper towel or a clean towel, press the excess moisture out of the tofu.
Cut into small square pieces.
In a nonstick skillet, heat 1 tablespoon of olive oil.
Add the tofu and stir fry until golden brown. It’s about 5-8 minutes. Set aside.
In the same skillet you cooked the tofu, add the sauce to warm up a little. Then add the cooked pasta and stir well.
Place the pasta on a plate dish and top with the crispy tofu and fresh chopped parsley. Enjoy!

Notes

Make sure to use raw cashews and not roasted salted cashews.
Feel free to use any shape pasta you'd like. Penne, shells, and fusilli are great options too.
If you do not have nutritional yeast, you can use parmesan cheese.
To store: Keep the pasta in an airtight container for up to 3 to 4 days in the fridge.
To reheat: You can reheat the leftovers in the microwave or on the stovetop.
To freeze: You can freeze leftover pasta in a freezer-safe container or bag for up to 3 months.

Nutrition