This Roasted Crimson Pepper Pasta Salad is ideal for an excellent easy, plant based mostly twist on a creamy pasta salad! This may be prepared in lower than quarter-hour (with the assistance of store-bought roasted bell peppers). It’s flavourful, creamy, and protein-packed because of comfortable tofu and edamame. Whether or not you want a fast lunch, a aspect in your subsequent BBQ, or a excessive protein meal prep, this recipe has your again.

Why You’ll Love This Recipe!

Vegan & Gluten-free: This recipe is totally plant-based and will be simply made gluten-free through the use of gluten-free pasta.

Vibrant & Customizable: Be at liberty to make use of a lot of totally different greens, and change issues up as desired!

15‑Minutes (Or Much less) Recipe: Utilizing store-bought roasted bell peppers, this recipe is extremely fast and simple.

Creamy Plant Based mostly Sauce: Through the use of tofu, it’s straightforward to create a deliciously creamy but dairy-free sauce.

Protein‑Wealthy: With tofu and edamame beans (and an elective excessive protein pasta), this recipe is excessive in plant-based protein!

Meal Prep Pleasant: Nice to make upfront for a meal prep.

Recipe for Roasted Crimson Pepper Pasta Salad

This plant‑based mostly roasted purple pepper pasta salad can take lower than quarter-hour to throw collectively!

All you want is a few pasta (reminiscent of fusilli or penne), jarred or “selfmade” roasted purple bell peppers (see directions on the right way to roast them your self), comfortable or silken tofu, dietary yeast, lemon juice, garlic powder, and salt to make the creamy roasted pepper sauce. Then toss in diced purple onion, cucumber (or mini cucumbers), recent bell pepper, edamame (for that additional protein) and recent parsley!

Be at liberty to swap, add, or omit any veggies based mostly on what you’ve gotten available and customise to your liking. Different greens that may work nice on this recipe could be diced carrots and celery and even some recent cherry tomatoes. Should you’re feeling a heat dish, you might additionally heat up the sauce and as an alternative of recent greens, you might add in some roasted veggies reminiscent of roasted broccoli or zucchini.

The recipe will be made gluten-free utilizing gluten-free pasta.

Elements for Roasted Crimson Pepper Pasta Salad (Vegan)

• Pasta (e.g., fusilli, penne, or rotini)
• Roasted purple bell peppers (jarred or selfmade)
• Tender or silken tofu
• Dietary yeast
• Lemon juice
• Garlic powder
• Salt
• Crimson onion, diced
• Cucumber (or mini cucumbers), seeded & diced
• Recent bell pepper, diced (elective)
• Edamame (elective protein)
• Recent parsley, chopped (elective)

Tools wanted

Giant pot for pasta

Knife and reducing board

Blender or meals processor

Baking sheet (if roasting peppers)

Oven (if roasting peppers)

Giant mixing bowl

Measuring cups & utensils

How To Make Roasted Crimson Pepper Pasta Salad

If you’re utilizing jarred roasted bell peppers, transfer onto the subsequent step. If you’re roasting the bell peppers your self, preheat the oven to 425 °F (220 °C). Reduce 4 entire purple peppers in half and seed. Place them a parchment-lined baking sheet and roast for 20-25 minutes at 425 °F till blistered and the perimeters start to char.

Cook dinner the pasta of your selection in response to directions. As soon as pasta is cooked al dente, drain the pasta and rinse it beneath chilly working water till it’s utterly cool. Whereas the pasta is cooking, put together your greens by dicing a purple onion, slicing and seeding a cucumber (or mini cucumbers), and, should you like, dicing a recent bell pepper and roughly chopping some recent parsley. Should you’re utilizing edamame, put together that as nicely by thawing, if frozen. Add all these elements (as soon as ready) into a big mixing bowl.

Subsequent, to make the creamy roasted purple pepper sauce: merely add your jarred or selfmade roasted purple peppers in a blender with comfortable or silken tofu, dietary yeast, lemon juice, garlic powder and salt. Mix till utterly clean, scraping down the perimeters if wanted. Pour the combination into the big mixing bowl, together with all the opposite elements, and blend till all the things is nicely coated. Add salt and pepper (or some other seasonings) to style.

You may serve the salad immediately or cool it within the fridge for 10–quarter-hour to let all the things come collectively. If you’re meal prepping this or making it advance, retailer it in an hermetic container for as much as 4 days within the fridge. It is a nice dish to meal prep upfront!

• Giant Pot for boiling pasta

• 1 Giant Mixing Bowl

• Knife

• Slicing Board

• Measuring cups & spoons

• Spatula

• Blender or Meals Processor

• Baking sheet (if roasting peppers) elective

• 340 grams Dry Pasta of selection reminiscent of fusilli, penne or ritini
• 4 entire Roasted Crimson Bell Peppers jarred or selfmade – see directions
• 300 grams Tender or Silken Tofu round 1 block
• 1/4 cup Dietary Yeast
• 1 tbsp Lemon Juice
• 1 tbsp Garlic Powder
• 1 tsp Salt extra to style
• 1/2 Crimson Onion diced
• 1 giant Cucumber (or 2 mini cucumbers) seeded & diced
• 1 entire Recent Bell Pepper (elective) diced
• 1 cup Shelled Edamame (elective)
• 1/4 cup Recent Parsley (elective) chopped finely

• If you’re utilizing jarred roasted bell peppers, transfer onto the subsequent step. If you’re roasting the bell peppers your self, preheat the oven to 425 °F (220 °C). Reduce 4 entire purple peppers in half and seed. Place them a parchment-lined baking sheet and roast for 20-25 minutes at 425 °F till blistered and the perimeters start to char.

• Cook dinner the pasta of your selection in response to directions. As soon as pasta is cooked al dente (round 8-10 minutes), drain the pasta and rinse it beneath chilly working water till it’s utterly cool.

• In a blender, mix roasted bell peppers, comfortable/sillken tofu, dietary yeast, lemon juice, garlic powder and salt. Mix till clean and alter seasoning to style, if wanted.

• In a big mixing bowl, add the cooked and cooled pasta, the creamy sauce, edamame and diced purple onion, cucumber and bell pepper. Combine all the things nicely and add salt and/or pepper to style.

• High with chopped recent parsley and revel in salad immediately or cool it within the fridge for 10–quarter-hour to let all the things come collectively.

• If you’re meal prepping this or making it advance, retailer it in an hermetic container for as much as 4 days within the fridge. It is a nice dish to meal prep upfront!

To make this recipe gluten-free, merely use gluten-free pasta.
Be at liberty to swap, add, or omit any veggies based mostly on what you’ve gotten available and customise to your liking. 

Energy: 435kcal | Carbohydrates: 77g | Protein: 21g | Fats: 5g | Saturated Fats: 1g | Polyunsaturated Fats: 2g | Monounsaturated Fats: 1g | Sodium: 609mg | Potassium: 712mg | Fiber: 6g | Sugar: 6g | Vitamin A: 380IU | Vitamin C: 11mg | Calcium: 92mg | Iron: 3mg

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