Creamy Roasted Bell Pepper Tofu Pasta Sauce

This roasted bell pepper and tofu pasta sauce is incredibly easy to make and packed with protein. Tofu takes center stage, creating the perfect balance—not too thick or runny—just a smooth, silky texture that coats the spaghetti beautifully. The roasted bell peppers add a deep, smoky sweetness, while the tofu enhances creaminess without overpowering the flavors. A simple yet satisfying sauce that’s both nourishing and delicious!

A smooth, well-emulsified sauce helps capture the perfect “bite” in a photo—no excess liquid separating from the pasta, no dry patches, just a visually appealing, glossy finish. Whether for professional shoots or home presentations, the right sauce texture can elevate a simple pasta dish into an Instagram-worthy masterpiece.

The way the sauce binds the pasta allows for elegant twirls or intentional plating designs. Twisting spaghetti into a nest or layering strands into a swirl becomes effortless when the sauce has the right consistency.

Preparation time: 5-10 minutes
Roasting time: 20-25 minutes
Serves: 3-4

Ingredients

• Red bell pepper 1(large) 
• Sweet potato 1 medium
• Firm tofu drained approx 150 g
• Garlic 1 (halved)
• Onion (chopped) 1
• Olive oil
• Paprika ½ tsp
• Red pepper flakes (optional, for a little heat)
• Dried oregano ½ tsp
• Salt & black pepper to taste
• Grated Parmesan
• Pasta of your choice

Method

1. Preheat the oven to 220°C (425°F). Cut the bell peppers in half, remove seeds, and place them on a baking tray, skin side up.
2. Place the chopped sweet potato, onion and garlic. Drizzle with a little olive oil, salt, pepper, and roast for 20-25 minutes until charred.
3. Once done, place them in a blender, and combine the roasted bell peppers, tofu, onions, and garlic. Blend until smooth and creamy.
4. Adjust seasoning if needed. Bring a pot of salted water to a boil and cook spaghetti until al dente. Reserve ½ cup of pasta water before draining.
5. Pour the sauce into a pan over low heat, adding a bit of pasta water to adjust consistency if needed. Toss in the cooked spaghetti, stirring until well coated.
6. Serve warm with fresh basil, chili flakes, and grated Parmesan on top.