Looking for a hearty, dairy-free pasta that still brings big comfort food energy? This Gluten Free Roasted Bell Pepper Spaghetti with Tofu Ricotta is here to impress.
It’s smoky, creamy, and loaded with nutrient-rich ingredients that make it both satisfying and guilt-free. Perfect for vegans, vegetarians, and anyone navigating a gluten-free lifestyle!
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💚 Why You’ll Love This Recipe
- Vegan & Gluten-Free: Inclusive for various dietary needs without sacrificing flavor.
- Creamy & Satisfying: Tofu ricotta delivers that cheesy, creamy goodness—minus the dairy.
- Roasted Veg Magic: Caramelized bell peppers and leeks bring a deep, smoky sweetness.
- Easy to Make: Simple prep, minimal cleanup, and dinner is ready in under an hour.
- Meal Prep Friendly: Make ahead and store for easy weeknight meals.
🛒 Ingredient List
| Ingredient | Why It’s Awesome |
|---|---|
| Leek | Adds a sweet, delicate onion flavor and a creamy texture once roasted. |
| Garlic | Brings warmth, depth, and irresistible aroma to the sauce. |
| Bell Peppers | Roasting enhances their natural sweetness and smokiness—key to the sauce. |
| Cilantro or Basil | Offers fresh, herby brightness—choose based on your flavor preference. |
| Gluten-Free Spaghetti | The perfect base—firm, chewy, and 100% wheat-free. |
| Tofu | The magic behind the dairy-free ricotta—creamy, protein-rich, and versatile. |
| Seasonings | Think salt, black pepper, chili flakes, and Italian herbs for balanced flavor. |
| Nutritional Yeast | A cheesy, umami-packed superfood that enhances the ricotta and sauce. |
👩🍳 Step-by-Step Instructions
Step 1: Roast the Veggies
- Preheat your oven to 400°F (200°C).
- Chop leeks, garlic, and bell peppers into even chunks.
- Toss with olive oil, salt, pepper, and Italian herbs.
- Spread on a baking tray and roast for 25–30 minutes until caramelized.
Step 2: Cook the Pasta
- Boil water and cook your gluten-free spaghetti according to the package instructions.
- Drain and toss with a touch of olive oil to prevent sticking.
Step 3: Make the Tofu Ricotta
- In a blender or food processor, combine tofu, nutritional yeast, garlic, lemon juice, salt, and fresh herbs.
- Pulse until it resembles creamy ricotta with a slightly grainy texture.
- Adjust seasoning to taste.
Step 4: Blend the Sauce
- Once roasted, blend the peppers, leeks, and garlic with a splash of water or reserved pasta water until smooth and creamy.
Step 5: Assemble the Dish
- Toss the cooked spaghetti with the roasted pepper sauce.
- Add dollops of tofu ricotta on top or stir it in for a creamier texture.
- Garnish with fresh cilantro or basil and a sprinkle of chili flakes.
🔄 Variations & Substitutions
- Herbs: Swap cilantro with basil or parsley depending on what you have.
- Add Protein: Stir in chickpeas or grilled tempeh for extra protein.
- Spice Level: Add smoked paprika or chili powder to spice things up.
- No Nutritional Yeast? Use white miso or lemon zest for umami.
🤔 Frequently Asked Questions
1. Can I make this ahead of time?
Yes! The sauce and tofu ricotta can be made up to 3 days in advance and stored in the fridge.
2. Is tofu ricotta freezer-friendly?
Absolutely. Freeze in an airtight container for up to one month. Thaw overnight before use.
3. Can I use jarred roasted peppers?
You can, though fresh roasted peppers offer deeper flavor and more texture.
4. What’s the best tofu to use?
Use firm tofu for a ricotta texture; silken will be too smooth.
5. Is this dish nut-free?
Yes! It’s perfect for those avoiding nuts.
6. Can I use a different pasta shape?
Totally! Penne, fettuccine, or rotini all work great with this sauce.
🌟 Top Tip
Use a splash of the starchy pasta water when blending your sauce—this helps it cling to the noodles and adds a silky finish!
💡 Hint
Roast extra veggies while you’re at it! They store well and make great additions to salads, grain bowls, or wraps during the week.
Creamy Vegan Gluten Free Roasted Bell Pepper Spaghetti with Tofu Ricotta
Gluten Free Roasted Bell Pepper Spaghetti with Tofu Ricotta is a delicious, vegan-friendly dinner packed with savory flavor, creamy texture, and wholesome ingredients. Perfect for healthy weeknight meals!
Ingredients
- 2 large Leeks Sliced thin; brings a mild sweet onion flavor that caramelizes beautifully when roasted.
- 3 or more cloves Garlic Adds aromatic warmth and deep flavor to both the sauce and ricotta.
- 2 large Bell Peppers any color Roasted for sweetness and smokiness—key for the sauce's rich flavor.
- ¼ cup Fresh Cilantro or Basil Adds a bright herby finish—choose based on your preference.
- 8 oz 225 g Gluten-Free Spaghetti Provides a satisfying, wheat-free base with a classic pasta texture.
- 1 block 14 oz / 400 g Firm Tofu Blended to create a creamy, high-protein vegan ricotta alternative.
- 2 tablespoon Olive Oil Used for roasting and adding richness to the dish.
- 3 tablespoon Nutritional Yeast Imparts a nutty cheesy, umami flavor—perfect for dairy-free dishes.
- To taste Salt & Black Pepper Essential seasonings to balance and enhance all the flavors.
- 1 teaspoon Italian Seasoning A blend of herbs that deepens the savory notes in the roasted veg.
- Optional pinch Chili Flakes Adds a gentle kick—perfect for spice lovers.
Instructions
Step 1: Roast the Veggies
- Preheat your oven to 400°F (200°C). Chop leeks, garlic, and bell peppers into even chunks. Toss with olive oil, salt, pepper, and Italian herbs. Spread on a baking tray and roast for 25–30 minutes until caramelized.
Step 2: Cook the Pasta
- Boil water and cook your gluten-free spaghetti according to the package instructions. Drain and toss with a touch of olive oil to prevent sticking.
Step 3: Make the Tofu Ricotta
- In a blender or food processor, combine tofu, nutritional yeast, garlic, lemon juice, salt, and fresh herbs. Pulse until it resembles creamy ricotta with a slightly grainy texture. Adjust seasoning to taste.
Step 4: Blend the Sauce.
- Once roasted, blend the peppers, leeks, and garlic with a splash of water or reserved pasta water until smooth and creamy.
Step 5: Assemble the Dish
- Toss the cooked spaghetti with the roasted pepper sauce. Add dollops of tofu ricotta on top or stir it in for a creamier texture. Garnish with fresh cilantro or basil and a sprinkle of chili flakes.
