YOUR SOLIN GENERATED RECIPE
Rigatoni with Roasted Red Pepper Tofu Sauce
Roasted red peppers and garlic blended with organic tofu create a velvety, protein-rich sauce tossed with al dente rigatoni pasta.
INGREDIENTS
300 g Firm tofu
1.75 oz Dry rigatoni pasta
2 medium Red bell peppers
3 cloves Garlic
0.5 tbsp Heavy cream
2 tbsp Grated parmesan cheese
0.5 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Red pepper flakes
0.5 tsp Extra virgin olive oil
PREPARATION
Preheat your oven to 400°F (200°C).
Place the whole red bell peppers and peeled garlic cloves on a baking sheet, drizzle with olive oil, and roast for 20-25 minutes until the pepper skins are charred and blistered.
While the vegetables roast, bring a large pot of salted water to a boil and cook the rigatoni according to package directions until al dente.
Remove the peppers from the oven, let them cool slightly, then remove the stems and seeds.
In a high-speed blender, combine the roasted peppers, roasted garlic, firm tofu, heavy cream, parmesan cheese, sea salt, black pepper, and red pepper flakes.
Blend on high until the sauce is completely smooth and creamy.
Drain the pasta, reserving a small splash of pasta water.
Return the pasta to the pot, pour the tofu pepper sauce over it, and toss over low heat for 1-2 minutes until the sauce is hot and coats the rigatoni perfectly, adding pasta water if needed to reach your desired consistency.