One of the worries for people on a vegan diet is getting enough protein. While there are many ways we can get protein from a plant-based diet, one of my favourites is working tofu and beans into recipes. Silken tofu and butter (lima) beans are deliciously creamy, working perfectly for a pasta recipe. The roasted red (bell) peppers make it super simple too!
Ingredients
- 350-400 g pasta (you can opt for high-protein legume pasta for additional protein, and to make it gluten-free, if you like)
- 2 tbsp olive oil
- 1 onion, roughly chopped
- 2 garlic cloves, minced or used
- 1 tsp garlic powder
- 450 g roasted red (bell) peppers (you can buy these in jars), drained and roughly chopped
- 1/2 tin butter (lima) beans, drained and rinsed
- 1/2 tsp chilli (hot pepper) flakes
- 1 tsp dried oregano
- 100 ml vegetable stock
- Grated zest and juice of ½ lemon
- 350 g packet of silken tofu
Optional
- Nutritional yeast or vegan cheese, for sprinkling on top
Instructions
- Bring a large saucepan of salted water to the boil for the pasta. Once boiling, add the pasta and stir. Reduce the heat to a simmer for 8–10 minutes and cook the pasta until al dente, or according to the packet instructions.
- Meanwhile, add the oil to another large pan over a medium heat, throw in the chopped onion and gently fry for 5–10 minutes, or until softened. Add the garlic and cook for a minute or two.
- Add the chopped peppers, butter beans, chilli flakes, oregano and vegetable stock. Bring to a simmer, heating through for around 5 minutes.
- Add the lemon zest and juice, then transfer the sauce to a blender with the silken tofu and blitz until smooth. Alternatively, use a handheld blender. Return the sauce to the pan.
- Once the pasta is ready, drain, saving a ladleful of the pasta water. Add the pasta and pasta water to the sauce and mix through. The pasta is perfect as it is, or with a yummy sprinkle of nutritional yeast or vegan cheese.
— Once the sauce is blitzed, you can add any leftover vegetables
that you may have in the refrigerator.
— Swap the tofu for coconut cream for a different flavour.