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Pasta with Roasted Red Pepper Cream Sauce

What you need: 

4 servings (around 8 ounces) pasta (I use bow-tie)
1 cup oil marinated roasted red peppers, chopped
1 cup firm silken tofu, drained and crumbled
2 cloves garlic, chopped
1 tablespoon dried basil
2 tablespoons balsamic vinegar
1 teaspoon salt
1/8 teaspoon pepper
2 tablespoons olive oil
1 small can (4 ounces) artichokes, drained and chopped
2 tablespoons minced fresh parsley, optional
soy parmesan, to taste, optional

What you do: 

1. Cook the pasta al dente, according to package directions. Meanwhile, in a food processor or blender combine the red peppers, tofu, garlic, basil, vinegar, salt, pepper, and olive oil.
2. Process to a smooth consistency. Drain the pasta and toss with the sauce, then add the artichokes.
3. Sprinkle with the parsley and soy parmesan, if desired.
Enjoy!!You can also use 1 cup chopped oil marinated sun-dried tomatoes in place of the red peppers. Both taste amazing!

Preparation Time: 
20 minutes, Cooking time: 10 minutes
Cooking Time: 
10 minutes
Recipe Category: 


holy moly this was good. I still don't understand what 'firm silken' tofu is, we have 'firm' and 'silken' available here, so I might have used the wrong sort, but anyway, I used a 250g pack of silken, about a third of a big jar of sundried tomatoes we got for $3, no artichokes, cause they're crazy expensive, about 4 decent sized cloves of garlic because we love it, no parsley and no soy parmesan because I'm pretty sure it doesn't exist here.
Anyway, blended, heated, thinned down a tiny bit with soy milk, and tossed through a big pot of pasta, it tasted amazing. My husband absolutely loved it, and couldn't get over the creamy flavour. A definite winner.
Next time I'll do it with home-roasted red peppers to keep the cost down, hopefully it'll taste just as awesome : )


I'm so glad that everyone likes this recipe as much as I do!  I now usually make it with the sun-dried tomatoes, but I love it both ways.  I really like that it's pretty much a no-cook recipe (aside from the pasta of course!).  My meat-eating friends always ask me for the recipe when I make it for them...
Thanks for the kind words...!  :)

stacie jaye


Quite good and very flavorful. I used oregano instead of basil because I don't care for basil. Mine came out very tangy, probably because of the brand of marinated red peppers I used which was packed in  a water/vinegar solution rather than oil. If I use this brand again, I'll probably cut the added vinegar a little. Served with broccoli. I will definitely make this again.


P.S. I blended the artichokes and it definitely made it creamier.


We loved this. So easy to make. For the olive oil, I used the stuff from the jar. I think 2 cloves is too much garlic, and I'm a garlic fanatic. I added a bit of soymilk to make it saucier and heated it over the stove for a bit. I sauteed some broccoli in the oil from the pepper jar and mixed them in as well. It was delicious chilled the next day as a pasta salad type dish.


Yum, this was really nice and creamy.  I didn't have any artichokes which was fine by me.  It seems pretty versatile - I could imagine using it as a cracker spread or veggie dip upon cooling.  ;)b


;)b Me and my son gobbled this down and left absolutely nothing for the next day. This recipe is sooooo easy and simple, not to mention out of this world when it comes to taste! I used fresh chopped basil, and next time I'll use a little less garlic. I won't put the garlic in the blender with the rest of the ingredients either. It made the garlic way to strong. I already plan on picking up these ingredients and making it again next week. My son wants me to make extra so he can take it in his thermos for lunch. He things it's better than mac N cheese.


This has become part of the regular recipe rotation for dinner.  It is amazing how quickly and easily this tasty recipe comes together.  Took this recipe to an omni potluck and it got compliments about the creaminess from everyone.  Even the girls on their pre-wedding diets thought it was amazing that the recipe didn't use any cheese./butter 

I've only made it using sun dried tomatoes.  I use the julienned sun dried tomatoes from TJ's, which is the perfect size, yielding approximately 1 cup.  Then I use the oil from the bottom of the jar if I need any olive oil.  Don't  really need to use a lot of herbs or spices since the tomatoes are already seasoned.  Though the recipe doesn't call for heating, I like to gently heat it on the stove, while adding a couple of tablespoons of nutritional yeast.  If I feel like getting a bit fancy, I also add a couple of tablespoons of vegan cream cheese (Tofutti Better than Cream Cheese).  The sun dried tomato version goes well with steamed/sauteed baby portabello mushrooms and wilted baby spinach.


This was soooooooooo..... good! I used about 1 cup of sun-dried tomatoes, not packed in oil, the dry kind. I crammed them in my food processor along with the tofu, and everything else. I mixed in a little 'better than' cream cheese 'cause I was a little short on the tofu. no artichokes, and added a little tomato sauce 'cause sometimes my boyfriend is skeptical of new stuff..
But he loved it and requested it again. Our omni friend had some too and he scarfed it up. Definitey a keeper!



This was delicious. I used peppers and tomatoes, and skipped the artichokes and used a little chopped spinach instead. It turned out quite chunky, but it still tasted great.



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