Smoky Red Pepper & Sun-Dried Tomato Protein Pasta
This quick, creamy pasta is big on flavour with very little effort. Roasted red peppers, sun-dried tomatoes and a touch of smoked paprika bring a deeper, savoury richness, while tofu and cashews keep it high in protein and seriously satisfying. It’s the kind of dinner you can throw together midweek but still feel a bit smug about.
The Happy Pear
The Happy Pear
Recipe - Killester SV-Kane & McCartney'
Smoky Red Pepper & Sun-Dried Tomato Protein Pasta
Prep Time3 Minutes
Servings2
Cook Time5 Minutes
Ingredients
200g Firm tofu
80g Red peppers
30g Sun-dried tomatoes in oil
50g Cashew nuts
2 tbsp Olive oil
1 1/2 tbsp Spicy red pepper pesto or harissa
1/2 tsp Smoked paprika
200g Red lentil or whole wheat pasta
Chilli flakes
Fresh basil or parsley
Directions
Ingredients
For the Pasta Sauce
- 200g firm tofu
- 80g roasted red peppers (about â…” cup, chopped)
- 30g sun-dried tomatoes in oil, drained (about ¼ cup)
- 50g cashew nuts (about â…“ cup)
- 2 tbsp olive oil (or 1 tbsp olive oil + 1 tbsp oil from the sun-dried tomatoes)
- 2–3 tbsp pasta water
- 1½ tbsp spicy red pepper pesto or harissa
- ½ tsp smoked paprika
- Pinch of garlic powder or onion powder (optional)
- Salt, to taste
For the Pasta
- 200g red lentil pasta (or wholewheat pasta for a lower-protein option)
Optional Toppings
- Chilli flakes
- Drizzle of olive oil
- Fresh basil or parsley, finely chopped
Method
- Cook the pasta: Bring a large saucepan of well-salted water to the boil. Add the pasta and cook according to the packet instructions. Reserve a little pasta water before draining.
- Blend the sauce: Add the roasted red peppers, sun-dried tomatoes, tofu, cashew nuts, olive oil, pesto or harissa, smoked paprika and 2 tbsp of pasta water to a blender. Blend until completely smooth.
- Combine and heat: Return the drained pasta to the pan, pour over the sauce and cook over a medium heat for 1–2 minutes, adding more pasta water if needed to loosen.
- Adjust seasoning: Taste and season with salt, adding extra chilli or smoked paprika if you like more heat.
- Serve: Divide between bowls and finish with chilli flakes and a drizzle of olive oil.
Notes
- Using red lentil pasta brings the protein to roughly 40g per serving.
- Wholewheat pasta lowers this to around 29g per serving.
- The sauce also works brilliantly as a spread, dip or spooned over roasted vegetables.
3 minutes
Prep Time
5 minutes
Cook Time
2
Servings
Recipe
Ingredients
For the Pasta Sauce
- 200g firm tofu
- 80g roasted red peppers (about â…” cup, chopped)
- 30g sun-dried tomatoes in oil, drained (about ¼ cup)
- 50g cashew nuts (about â…“ cup)
- 2 tbsp olive oil (or 1 tbsp olive oil + 1 tbsp oil from the sun-dried tomatoes)
- 2–3 tbsp pasta water
- 1½ tbsp spicy red pepper pesto or harissa
- ½ tsp smoked paprika
- Pinch of garlic powder or onion powder (optional)
- Salt, to taste
For the Pasta
- 200g red lentil pasta (or wholewheat pasta for a lower-protein option)
Optional Toppings
- Chilli flakes
- Drizzle of olive oil
- Fresh basil or parsley, finely chopped
Method
- Cook the pasta: Bring a large saucepan of well-salted water to the boil. Add the pasta and cook according to the packet instructions. Reserve a little pasta water before draining.
- Blend the sauce: Add the roasted red peppers, sun-dried tomatoes, tofu, cashew nuts, olive oil, pesto or harissa, smoked paprika and 2 tbsp of pasta water to a blender. Blend until completely smooth.
- Combine and heat: Return the drained pasta to the pan, pour over the sauce and cook over a medium heat for 1–2 minutes, adding more pasta water if needed to loosen.
- Adjust seasoning: Taste and season with salt, adding extra chilli or smoked paprika if you like more heat.
- Serve: Divide between bowls and finish with chilli flakes and a drizzle of olive oil.
Notes
- Using red lentil pasta brings the protein to roughly 40g per serving.
- Wholewheat pasta lowers this to around 29g per serving.
- The sauce also works brilliantly as a spread, dip or spooned over roasted vegetables.
