Penne with Roasted Tofu Peppers and Spinach in Garlic Sauce

Elevate your pasta night with this vibrant and nutritious Penne with Roasted Tofu, Peppers, and Spinach in Garlic Sauce recipe. Perfectly al dente penne pasta is tossed with golden roasted tofu cubes and caramelized strips of red and yellow bell peppers, blending earthy and sweet flavors in each bite. Fresh baby spinach adds a pop of green and nutrients, while a silky garlic sauce infused with olive oil, red pepper flakes, and a touch of zesty lemon ties the dish together beautifully. Whether you garnish it with parmesan and parsley or enjoy it as is, this plant-forward meal is as satisfying as it is wholesome. Ideal for busy weeknights, this recipe is packed with protein, vibrant veggies, and comforting flavors that will impress any palate.

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 12 oz penne pasta
• 14 oz firm tofu
• 1 large red bell pepper
• 1 large yellow bell pepper
• 4 cups baby spinach
• 4 tbsp olive oil
• 6 cloves garlic
• 0.5 tsp red pepper flakes
• 2 tbsp lemon juice
• 1 tsp salt
• 0.5 tsp black pepper
• 0.25 cup grated parmesan cheese (optional)
• 2 tbsp chopped fresh parsley (optional)

Directions

Step 1

Preheat the oven to 400°F (200°C).

Step 2

Drain the tofu and press it between two plates for 10 minutes to remove excess water. Cut the tofu into 1-inch cubes.

Step 3

Place the tofu cubes, red and yellow bell peppers (sliced into strips), on a baking sheet lined with parchment paper. Drizzle with 2 tablespoons of olive oil and sprinkle with 0.5 teaspoon salt and 0.25 teaspoon black pepper. Toss to coat everything evenly.

Step 4

Roast the tofu and peppers in the preheated oven for 25-30 minutes, flipping halfway through, until the tofu is golden and the peppers are soft and slightly caramelized.

Step 5

While the tofu and peppers are roasting, bring a large pot of salted water to a boil. Cook the penne pasta according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.

Step 6

In a large skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.

Step 7

Add the baby spinach to the skillet and cook, stirring frequently, until wilted, about 2-3 minutes.

Step 8

Stir in the red pepper flakes, lemon juice, and cooked penne pasta. Add a splash of the reserved pasta water to create a light sauce. Stir well to coat.

Step 9

Remove the tofu and roasted peppers from the oven and gently toss them into the skillet with the pasta and spinach.

Step 10

Season with the remaining 0.5 teaspoon salt and 0.25 teaspoon black pepper. Adjust seasoning to taste.

Step 11

If desired, sprinkle the dish with grated parmesan cheese and freshly chopped parsley before serving.

Step 12

Serve immediately and enjoy!

Nutrition Facts

Serving size	(1429.9g)

Amount per serving	% Daily Value*
Calories	2478.3

Total Fat 98.9g	0%
Saturated Fat 22.1g	0%
Polyunsaturated Fat 5.4g
Cholesterol 47.6mg	0%
Sodium 3442.0mg	0%
Total Carbohydrate 298.4g	0%
Dietary Fiber 26.6g	0%
Total Sugars 11.1g
Protein 115.8g	0%

Vitamin D 0IU	0%
Calcium 1444.3mg	0%
Iron 24.1mg	0%
Potassium 2312.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 34.9%

Protein: 18.2%

Carbs: 46.9%