Creamy Roasted Tomato Pasta {Vegan}
Decadently creamy with a punch of roasted tomato flavor, this creamy Roasted Tomato Pasta is easily the best way to warm up on a cool night. Just roast your tomatoes and veggies, blend them into a naturally creamy sauce with my secret ingredient - silken tofu - then stir over freshly cooked pasta and broccolini. No nuts, no dairy, no fuss, and 100% delicious.
Equipment
- large pot
- baking dish
- blender
- colander
Ingredients
- 1 package silken tofu
- 15 oz canned white beans drained
- 4 cloves garlic
- 10 small tomatoes
- 5 baby bell peppers
- 3 tbsp olive oil
- Pinch salt
- ½ tsp oregano
- 16 oz pasta
- 1 bunch baby broccolini chopped
- 3 tbsp nutritional yeast
Instructions
- Preheat oven to 400
- In an oven safe baking pan put garlic, white beans, tomatoes, bell peppers, olive oil, salt and oregano. Bake for 20 minutes
- Meanwhile, cook rigatoni according to package, adding the broccolini to the cooking pasta for the last 3-4 minutes. Drain and reserve until the roasted items are ready.
- Make the sauce by adding the contents of the baking pan minus the tomato and pepper stems which are to be discarded, plus the block of silken tofu and the nutritional yeast to a blender. Blend until smooth. Be careful because the contents will be hot and some blender tops can pop off because of the steam. Hold the top on with a kitchen towel while blending to prevent burns. Taste for salt and add more if desired for your tastes
- Pour the creamy, blended sauce over the rigatoni and broccolini. Mix until well combined. Garnish with optional crushed red pepper flakes for heat.
- Enjoy for 4 days when properly cooled, covered and refrigerated.
Notes
For storage: Let the pasta cool to room temperature, then store in an airtight container in the fridge for up to 4 days.
To reheat, either microwave in 1 minute bursts, stirring between each one, or warm in a pan on the stove. You may need to add a little extra water to thin out the thickened sauce.
Nutrition
Calories: 572kcalCarbohydrates: 97gProtein: 23gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 28mgPotassium: 1044mgFiber: 11gSugar: 8gVitamin A: 2513IUVitamin C: 85mgCalcium: 127mgIron: 5mg
Tried this recipe?Let us know how it was!