This could be the most delicious, quick and easy, silky smooth red pasta sauce that I've ever created. Made with mostly store cupboard ingredients and packed with over 30g's of protein, the sauce requires no cooking and is ready in less than 5 minutes, you just throw everything into a blender and blitz. Make a batch of this at the beginning of the week to have with anything from pasta, gnocchi, meatballs, baked eggs or with roasted vegetables to add loads of flavour, colour and nutrients.
Time to make : 5 minutes (+ pasta cooking time)
Serves : 2
Ingredients
200g jarred roasted peppers
50g sundried tomatoes
300g silken tofu
30g grated Parmesan cheese
2 cloves of garlic
1 tsp salt
1 tsp paprika
200g dried pasta
Fresh basil or parsley, grated Parmesan cheese and chilli flakes to serve.
Method
Add all of the sauce ingredients (everything except the pasta and any garnishes) to a blender and blitz until smooth.
Meanwhile, boil your pasta according to packet instructions until al dente.
Pour the sauce into a large saucepan over a low - medium heat until warmed through. Drain the pasta and add it to the saucepan with the warm sauce, mix everything together well.
Season to taste and finish with black pepper, grated Parmesan, fresh herbs and a pinch of chilli flakes for a touch of heat.
Nutritional information:
(per serving, including regular pasta)
543 cals
8g fat, 84g carbs, 30g protein
Good to know:
Vegetarian.
To make this vegan, use a vegan Parmesan or nutritional yeast.
To up the protein even more, until lentil pasta.
This is great served by itself but you could also serve it with burrata, grilled chicken or salmon or top with pine nuts or chopped walnuts.
Store this sauce in the fridge for up to 5 days in an airtight container or freeze for up to 3 months. Defrost overnight in the fridge, at room temperature for a few hours or in the microwave to reheat.
You can enjoy this sauce eaten warm or cold.