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Gluten-free Roasted Red Bell Pepper Pasta

Yield: 6 people
Prep Time:
10 mins
Cook Time:
10 mins
Total Time:
20 mins
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.
Print Recipe
5 from 4 votes


  • 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
  • tablespoons nutritional yeast
  • Salt and black pepper to taste
  • Red pepper flakes to taste
  • 12 oz. extra firm tofu
  • Chopped fresh parsley for garnishing


  1. Preheat the oven to 450 °F.
  2. 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.
  3. Bake for 15-20 minutes.
  4. Meanwhile, cook the Barilla Gluten Free Elbows Pasta according to the instructions on the package. Set aside.
  5. 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.
  6. Using a paper towel or a clean towel, press the excess moisture out of the tofu.
  7. Cut into small square pieces.
  8. In a nonstick skillet, heat 1 tablespoon of olive oil.
  9. Add the tofu and stir fry until golden brown. It’s about 5-8 minutes. Set aside.
  10. In the same skillet you cooked the tofu, add the sauce to warm up a little. Then add the cooked pasta and stir well.
  11. Place the pasta on a plate dish and top with the crispy tofu and fresh chopped parsley. Enjoy!
Course: Main Course, Side Dish
Cuisine: Italian
Keyword: dairy free, dinner, fall, gluten-free, one-pan, vegan, vegetarian

Nutrition Information

Amount per serving (1/6) — Calories: 309, Fat: 13.3g, Saturated Fat: 2.3g, Sodium: 415mg, Carbohydrates: 41.5g, Fiber: 4g, Sugar: 4.8g, Protein: 10.7g

If you make this recipe, follow @primaverakitchen on Instagram, snap a photo and hashtag it #primaverakitchen. I'd love to see what you're making!

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