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Ingredients
400g pasta (reginette or Mafaldine)
350g silken tofu
70g sun-dried tomatoes
200g roasted red peppers
3 garlic cloves
6 basil leaves
1 cup pasta water
¼ cup nutritional yeast
½ tsp red pepper flakes
½ tsp smoked paprika
4 tbsp tomato paste
Cook the pasta in salted boiling water according to package instructions, until al dente. Before draining, reserve 1 cup of the pasta water.
To a blender, add all of the ingredients except the pasta. Blend until smooth and creamy.
Transfer the sauce to a pot and warm it up over medium heat, stirring occasionally.
Add the pasta to the pot and toss to coat. Add a splash of pasta water if needed. Serve with the your favorite cheese on top.