Creamy Roasted Red Pepper Pasta
Ingredients
- 1 box @eatbanza spaghetti
- 12 oz jar roasted red peppers, drained
- 1 garlic clove
- 2 tbsp tahini
- 1/4 cup nutritional yeast
- 3 tbsp tomato paste
- 12 oz silken tofu
- 1 tbsp balsamic vinegar of modena
- Salt and pepper, to taste
- 2 cups baby arugula
Preparation
Bring a large pot of water to a boil and add in the spaghetti. Reduce heat to a simmer and cook until al dente.
Meanwhile, add the red peppers, garlic, tahini, nutritional yeast, tomato paste, tofu and balsamic to a blender and puree until smooth and creamy. Season to taste with salt and pepper.
Drain the noodles and give them a good rinse. Return to the pot over low heat. Pour in the sauce and add the arugula. Warm, stirring frequently, until heated through and arugula has wilted.
Notes
Serves 4
