Turmeric & lemon cauliflower bowl
Enjoy gently spiced cauliflower with roasted kale and a quinoa and lentil grain mix. You could also roast the cauliflower in an air-fryer, if you have one
Roasted red pepper pasta
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 300g pasta(we used penne)
- 200g jar roasted red peppers
- 290g silken tofudrained
- 2 tbsp nutritional yeast
- 2 tsp low-sodium soy sauce
- ½ lemonjuiced
- 10g chivesfinely sliced (optional)
Nutrition: Per serving
- kcal334
- fat3g
- saturates1g
- carbs57g
- sugars4g
- fibre5g
- protein16g
- salt0.9g
Method
step 1
Cook the pasta in a large pan of boiling salted water following pack instructions. Put the peppers, tofu, nutritional yeast, soy sauce and lemon juice in a high-powered blender and blitz until completely smooth. Pour into a saucepan over a medium heat and warm through.
step 2
Once the pasta is cooked, transfer to the saucepan using a slotted spoon, and mix well. Season lightly, then divide between two bowls and sprinkle over the chives, if using.
