Creamy Roasted Red Pepper Pasta with Garlic Parmesan Breadcrumbs

Ingredients

• 200 g roasted red peppers (Approximately 3 peppers)
• 1 tbsp sun-dried tomato paste
• 1 tsp paprika
• 1 tsp mixed herbs
• 1 tsp salt
• 2 garlic cloves (For the sauce)
• 25 g grated Parmesan (The method specifies 30 g for the sauce; the ingredient list specifies 25 g overall. See notes.)
• 300 g silken tofu
• 200 g pasta (Pasta of choice; uncooked weight)
• fresh parsley (Finely chopped, to finish)
• 1 tsp olive oil (For frying the breadcrumbs)
• 20 g panko breadcrumbs (For the topping)
• 1 garlic clove (Crushed or finely minced, for the breadcrumbs)
• 0.5 lemon lemon zest (Use less if preferred)
• 1 tbsp grated Parmesan (For stirring into the breadcrumbs; approximately 5 g)
• black pepper (To taste; included in the sauce method)

Steps

1. 1

   Make the sauce by blending the roasted red peppers, silken tofu, sun-dried tomato paste, Parmesan, garlic cloves, paprika, mixed herbs, salt, and black pepper until completely smooth. The written ingredient list specifies 25 g Parmesan, while the method specifies 30 g.

2. 2

   Cook the pasta according to the packet instructions, then drain it.

3. 3

   Pour the blended sauce into a pan and gently heat it.

4. 4

   Add the cooked pasta to the warmed sauce and toss until it is evenly coated.

5. 5

   Add the finely chopped fresh parsley and toss it through the pasta.

6. 6

   Make the breadcrumbs separately. Heat 1 tsp olive oil in a small frying pan over medium-low heat.

7. 7

   Add the panko breadcrumbs, finely minced garlic, and lemon zest. Cook until the breadcrumbs are golden, taking care not to let the garlic or crumbs burn.

8. 8

   Turn off the heat and stir the grated Parmesan through the breadcrumbs.

9. 9

   Serve the pasta with the garlic breadcrumbs scattered generously over the top.

Notes

The source contains a Parmesan discrepancy: the ingredient list gives 25 g grated Parmesan, while the sauce method calls for 30 g, in addition to roughly 1 tbsp for the breadcrumbs. The stated method also names black pepper although no amount is provided. The creator describes the recipe as coming together in less than 20 minutes and estimates roughly 600 kcal, 29 g protein, and 7 g fibre per serving.

Nutrition per serving

• main
• vegetarian
• pasta
• quick meal
• under 20 minutes
• stovetop
• meat-free
• high-protein