Delicious Vegan Pasta Recipes for Quick Weeknight Dinners

This 20-minute high-protein vegan pasta recipe pairs a silky red pepper and silken tofu sauce with chewy Italian pasta.

It’s quick and simple: the sauce comes together in a blender using a handful of everyday ingredients.

Silken tofu gives the sauce incredible creaminess and boosts the dish with plant-based protein that keeps you satisfied.

Table of Contents

• What’s this vegan pasta?
• Ingredients and substitutions for high-protein vegan pasta
• How to make vegan pasta + Nico’s Tips
• Serving suggestions
• Variations
• Storage & Make Ahead
• More easy pasta ideas
• More high-protein recipes
• Vegan Pasta Recipe

This recipe uses plain dry Italian pasta combined with an ultra-creamy roasted red pepper sauce thickened with silken tofu. It’s inspired by a classic roasted red pepper pasta but with extra protein to make it more filling.

It’s designed to be quick, dependable, and delicious—perfect for weeknights or meal prep.

Key ingredients and easy swaps

• Pasta: Any dry Italian pasta works. Paccheri or other large shapes are great because they hold the sauce, but use your favorite. For gluten-free, choose a certified gluten-free pasta.
• Silken tofu: Blends into a velvety sauce and increases protein. Regular soft tofu won’t be as smooth; firm tofu won’t give the same creaminess.
• Roasted red peppers: Jarred or home-roasted both work well—use what you prefer.
• Canned tomatoes: Diced, crushed, San Marzano, or fire-roasted tomatoes are all suitable.
• Nutritional yeast: Adds a subtle cheesy note; optional but recommended.
• Garlic: Fresh is best, though garlic powder can be used in a pinch.
• Olive oil: Extra-virgin is preferred; avocado oil is a fine substitute.
• Seasonings: Salt, freshly ground black pepper, and a pinch of red pepper flakes if you like heat.
• Herbs: Fresh basil or parsley brighten the finished dish.
• Optional topping: Crumbled non-dairy feta for a tangy finish.

Overview: The sauce blends in minutes; while it simmers, cook the pasta and finish everything together in the skillet so the pasta absorbs the sauce.

1. Make the sauce

Bring a large pot of water to boil (cover the pot to speed things up). In a blender combine roasted red peppers, a can of diced tomatoes, silken tofu, nutritional yeast, salt, black pepper, and red pepper flakes. Blend until completely smooth—about 1–2 minutes in a high-speed blender.

Heat olive oil in a large skillet, add grated garlic and sauté briefly on medium-low so it softens without browning. Pour in the blended sauce and simmer gently for about 10 minutes, stirring occasionally until it thickens and the flavors meld. Taste and adjust seasoning.

2. Cook the pasta

Add salt to the boiling water, then add the pasta and cook according to package directions minus one minute so it’s slightly underdone.

3. Finish the dish

Drain the pasta, add it to the skillet with the sauce, and toss in fresh basil or parsley. Cook on medium for 30–45 seconds until the pasta is coated and reaches perfect al dente. Serve immediately.

Plate the pasta and finish with a drizzle of olive oil and extra fresh basil. If you like, sprinkle with crumbled non-dairy feta for contrast.

For a heartier plate, toss in roasted or sautéed vegetables such as eggplant, cauliflower, or zucchini.

Roasted red pepper pasta with almonds

If you prefer a nut-based sauce, blend soaked almonds instead of tofu for a rich, creamy texture and a slightly different flavor profile.

Make ahead: The sauce keeps well in the refrigerator for up to 3 days in an airtight container.

Refrigerator: Store leftover pasta in an airtight container for up to 36 hours. Reheat gently in the microwave or on the stove with a splash of water or oil.

Freezer: Freezing is not recommended; the texture of the sauce changes after freezing.

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