Roasted bell pepper creamy pasta sauce

high protein - oil free

By Jasmin

This smoky creamy flavourful pasta sauce taste sssoo good you will be adding it to everything: roasted veggies, rice, salad, nourish balls… Wonderful as dip as well ! Using roasted sweet long peppers and aubergines, dried tomatoes, silken tofu and cashews. Stores well up to 5 days in an airtight glass container.

Have you ordered my cookbooks yet ?

*We do not claim to be profession expert in nutrition. These values are based on online nutrition calculator and are merely a suggested estimation*

The sauce yield: 1 1/2 cup. Nutritional value 1 cup penne and 1/4 cup roasted pepper creamy sauce:

  • 264 Kcal
  • Protein: 13 G
  • Carbs: 36.3 G
  • Fat: 5.3 G

this sauce yield 1 1/2 cup. Stores well in the fridge for up to 5 days

  • Red bell pepper 1/2
  • Yellow bell pepper 1/2
  • Aubergine 1 small
  • Cashew 1/4 cup
  • Tofu 3.5 oz (100 G)
  • nutritional yeast 1/4 cup
  • Soy milk 1/2 cup (plain water will work as well)
  • Dried tomatoes 2 pieces
  • Lemon juice 1 Tbsp
  • Salt 1/2 tsp
  • White pepper 1/4 tsp
  • Onion flakes 1 Tbsp
  • Sweet smocked paprika 1 tsp
  • Mustard 1/2 tsp
  • Cooked penne (as much as you need)


  1. Wash the bell peppers and aubergine. Then wrap them in aluminium foil and roast them in the oven at 200°C/ 390 F for 30 min.
  2. Toast the cashews in the oven as well for just 5-8 min.
  3. When the peppers have cooled down a bit, peel the skin off.
  4. Slice the aubergine open, and scoop all flesh out.
  5. Add all the ingredient in a food processor: the roasted peeled peppers, the roasted aubergine flesh, tofu, toasted cashew, nutritional yeast, dried tomatoes, mustard, lemon juice, salt, white pepper, onion flakes and smocked paprika.
  6. Mix well to a smooth consistency. Taste to adjust the seasoning.
  1. Mix your favourite cooked pasta. I chose penne.
  2. Garnish with some parsley or finely chopped chives.
  3. Enjo
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