Red Pepper Creamy Rigatoni

Rich, creamy, and packed with flavor, this vegan roasted red pepper rigatoni combines sweet, oven-roasted red bell peppers, garlic, and shallots with a silky, protein-rich sauce made from silken tofu, coconut cream, and chili crisp. Tossed with tender rigatoni pasta and topped with savory glazed tofu crumble, fresh basil, chives, and vegan Parmesan, this dish delivers the perfect balance of smoky, creamy, spicy, and savory flavors. A delicious, satisfying plant-based meal that's perfect for dinner or meal prep. Servings: 8 Diet: Vegan Roasting Time: 1 hour Oven Temperature: 350°F (175°C)

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Step 1

Preheat your oven to 350°F (175°C). Cut the three red bell peppers into large pieces, prepare the shallot, and slice the top off the garlic head to expose the cloves. Place everything in a lightly oiled baking dish, season with salt and black pepper, and drizzle olive oil over the garlic. Cover with aluminum foil and roast for approximately 1 hour, until the vegetables are soft and tender.

Step 2

While the vegetables are roasting, bring a large pot of salted water to a boil. Cook 8 servings of rigatoni according to the package instructions until al dente. Drain and set aside.

Step 3

In a small bowl, combine the coconut aminos, soy sauce, tomato paste, soy glaze, nutritional yeast, smoked paprika, paprika, garlic powder, and onion powder. Mix thoroughly until everything forms a flavorful glaze, then set aside.

Step 4

Heat 1 tablespoon of sesame oil in a large skillet over medium heat. Crumble the extra-firm tofu directly into the skillet, breaking it into small, even pieces. Cook until golden brown and slightly crispy. Pour the prepared glaze over the tofu, stir thoroughly, and continue cooking until the glaze thickens and coats the crumble. Remove from heat and set aside.

Step 5

Once the vegetables are finished roasting, transfer the red peppers and shallot into a blender. Squeeze the softened roasted garlic cloves out of their skins and add them along with the silken tofu, soy sauce, coconut aminos, chili crisp, and coconut cream. Blend until completely smooth and creamy.

Step 6

Transfer the cooked rigatoni into a large mixing bowl or pot. Pour the creamy roasted red pepper sauce over the pasta and toss thoroughly until every piece is evenly coated.

Step 7

Serve the creamy rigatoni in a bowl and generously top with the glazed tofu crumble, freshly chopped chives, vegan Parmesan cheese, and fresh basil. Enjoy!