Creamy Red Pepper & Basil Pasta

A quick and easy creamy and fresh pasta sauce with a kick of chilli! This pasta is vegetarian, but there’s a secret ingredient in the sauce adding some extra protein whilst also making this dish creamy and delicious.

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Cook: 25 MINS


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Preheat oven to 190℃/170℃ fan. Slice the peppers in half and remove the seeds then place them on a baking tray. Slice the shallots in half, remove the skins and place this in the baking tray too. Roast in the oven for 25 minutes until lightly charred.
Whilst your vegetables are roasting, prepare your pasta according to the packaging instructions.
Place the red peppers, shallots and all the rest of the ingredients into a blender or food processor and blend until smooth. Taste the sauce and add more chilli flakes, salt or lemon juice if needed.
Add the creamy sauce to a pan on medium-high heat and leave to simmer for a few minutes until hot.
Drain the pasta, reserving 1 cup of pasta water. Add the pasta to the sauce and mix until the pasta is completely coated. Add the pasta water to make the pasta extra saucy. Serve with more fresh basil, a crack of black pepper and parmesan if you like.

Nutritional Info

Per serving:

Calories – 492
Carbs – 76.9g
Fats – 8.7g
Protein – 26.1g




Serves 4

  • 2 red bell peppers, chopped.
  • 2 shallots, chopped.
  • 1 handful of fresh basil.
  • 400g of tofu.
  • 1 tsp of salt.
  • ½ - 1 tsp of chilli flakes.
  • 1 tsp of paprika.
  • 1 tbsp of tomato puree.
  • Juice of 1 lemon.
  • 1 cup milk.
  • 360g uncooked pasta.

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