Creamy Roasted Pepper Pasta with Buffalo Tempeh Topper

Serves 5

This vibrant plant-powered dish combines the silky smoothness of roasted red pepper sauce with the bold kick of buffalo tempeh.

The creamy sauce, made with protein-rich silken tofu, coats wholewheat spaghetti for a satisfying meal that's both indulgent and nutritious. Bright cherry tomatoes and tender spinach add fresh contrast to this flavour-packed bowl.

Perfect for a family dinner, this recipe can easily be adapted for kids by simply serving their portions without the spicy tempeh on top.

Ingredients

For the Buffalo Tempeh:

220g tempeh

3 tablespoons Frank's hot sauce

1 teaspoon salt (or to taste)

1 teaspoon garlic powder

1 tablespoons cornflour or arrowroot powder

For the Creamy Pasta:

225g whole wheat spaghetti

2 large red bell peppers (about 400g total)

308g silken tofu

8 cloves of garlic

1 teaspoon of maple syrup

30g nutritional yeast

1 tablespoon tomato paste

30ml lemon juice

2 teaspoons smoked paprika

2 teaspoons dried basil

Salt and pepper to taste

100g baby spinach

220g cherry tomatoes, halved

Fresh basil for garnish

For the Cashew Parmesan:

6 tablespoons cashews

6 tablespoons nutritional yeast

1 teaspoon garlic powder

Salt to taste

Method

1. Roast the peppers: Preheat oven to 200°C. Cut red peppers in half, remove seeds, and place cut-side down on a baking sheet. Roast for 20-25 minutes until skin is charred and blistered.

2. Prepare the tempeh: While the peppers roast, crumble the tempeh with your hands into bite-sized pieces. In a bowl, mix with Frank's hot sauce, garlic powder, and salt. Sprinkle with cornflour or arrowroot powder and toss until evenly coated.

3. Bake the tempeh: Spread the seasoned tempeh on a parchment-lined baking tray and bake at 200°C for 15 minutes, turning halfway through cooking. The tempeh should be crispy on the outside.

4. Make cashew parmesan: In a spice grinder, combine cashews, nutritional yeast, garlic powder, and salt. Pulse until it reaches a fine, grated parmesan-like texture. Set aside.

5. Cook the pasta: Bring a large pot of salted water to a boil. Cook the whole wheat spaghetti according to package directions. Before draining, reserve ½ cup of pasta water. Drain the pasta and rinse briefly with cold water to prevent sticking.

6. Blend the sauce: In a blender, combine the roasted red peppers, silken tofu, garlic, maple syrup, nutritional yeast, tomato paste, lemon juice, smoked paprika, dried basil, and salt. Blend until very smooth and creamy.

7. Combine: Transfer the sauce to a large pan and heat gently. Add the cooked pasta and a splash of the reserved pasta water, tossing to coat evenly. Add more pasta water if needed to reach your desired consistency.

8. Add vegetables: Fold in the cherry tomatoes cooking for a minute and then add in the spinach, allowing the spinach to wilt slightly from the heat of the pasta.

9. Serve: Divide pasta among bowls. For adults and those who enjoy spice, top with the crispy buffalo tempeh. Sprinkle generously with cashew parmesan and garnish all portions with fresh basil leaves.

   
   

Note for families: For a kid-friendly version, simply serve the creamy pasta without the spicy buffalo tempeh on top. The pasta itself is mild and packed with hidden vegetables that kids will love! The cashew parmesan adds extra protein and a cheesy flavor that appeals to children.

Nutritional value (without the parmesan topping), serves 4: Each serving contains 571 calories, 11.3 grams of fat of which saturates 1.8 grams, 27.3 grams of dietary fibre and 61.3 grams of protein, 85.9 grams of carbohydrates

With cashew parmesan (approximately 1 tablespoon per serving): Adds approximately 50 calories, 3.5g of healthy fats, 2g of protein, and a wealth of B vitamins from the nutritional yeast per serving.

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