Vegan Roasted Red Pepper Fusilli with Silken Tofu Main Dishes

Vegan Roasted Red Pepper Fusilli with Silken Tofu

Legume fusilli coated in a creamy sauce of roasted red peppers, tomatoes, carrots and silken tofu. A toasted sunflower and nutritional yeast topping adds crunch and savory depth.

By Lionel 06 Oct 2026 30 min total 50% in season in Western Europe · Oct 2 min read
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Main DishesVeganHigh-ProteinHigh-FiberEasyQuickRoasted
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Ingredients

Pasta

Roasted pepper sauce

To finish

Sunflower topping

Preparation Steps

  1. Roast the vegetables

    Heat the oven to 220°C. Cut the red bell peppers, tomatoes, onion and carrots into small pieces and place them on a large baking tray with the garlic. Toss with the olive oil, salt and black pepper, spread into a single layer, and roast until tender with browned edges (around 20min).

  2. Cook the fusilli

    While the vegetables roast, cook the fusilli until just al dente. Reserve some of the cooking water before draining.

  3. Blend the sauce

    Transfer the roasted vegetables and their juices to a blender. Add the silken tofu and blend until completely smooth and creamy.

  4. Make the topping

    Toast the sunflower seeds in a dry pan over medium heat until fragrant. Cool briefly, then pulse or crush them with the nutritional yeast into a coarse crumb.

  5. Finish the pasta

    Return the drained fusilli to the pot and fold through the roasted pepper sauce. Add the water gradually until the sauce coats the pasta smoothly, then divide into bowls and finish with the sunflower topping.

Recipe insights

How to keep the roasted pepper sauce creamy

Blend the roasted vegetables while they are still warm, then add the silken tofu and process until no visible pieces remain. The tofu gives the sauce body without making it heavy.

How much pasta water should you add?

Add the reserved water gradually rather than all at once. Legume pasta releases starch and the sauce should loosen enough to coat each fusilli without pooling at the bottom of the bowl.

Can you make the sauce ahead?

The roasted pepper and tofu sauce can be refrigerated in an airtight container for up to three days. Reheat it gently and loosen it with a small splash of water before tossing with freshly cooked pasta.

Kids friendly

The meal was devoured by my children. They didn’t like the topping, but that’s fine, they ate the rest, which is where the vegetables were. Joke’s on them.

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