This dish looks indulgent because it is—but it’s also completely plant-based, protein-forward, and gluten-free! Made with Gluten-Free Cacio e Pepe Tortelloni and a creamy roasted red pepper–tofu sauce, it delivers rich, savory comfort without the dairy.
Ingredients
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1 package Taste Republic Gluten-Free Cacio e Pepe Tortelloni
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¾ cup extra-firm tofu
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¾ cup jarred roasted red bell peppers
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¼ cup sun-dried tomatoes
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2 tablespoons nutritional yeast
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1 teaspoon garlic powder
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¼ teaspoon red chili flakes
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2 tablespoons lemon juice
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¼ cup low-sodium vegetable stock
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Sea salt, to taste
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2 tablespoons fresh parsley, finely chopped
Directions
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Cook the tortelloni: Prepare the gluten-free cacio e pepe tortelloni according to package directions. Drain and set aside.
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Blend the sauce: Add the roasted red peppers, tofu, sun-dried tomatoes, nutritional yeast, garlic powder, chili flakes, lemon juice, vegetable stock, and a pinch of salt to a blender. Blend until completely smooth, adding more stock as needed to achieve a thick but pourable consistency.
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Warm and combine: Transfer the cooked tortelloni and sauce to a pot. Cook over low heat for 2–3 minutes, stirring gently, until the sauce is warmed through and evenly coats the pasta.
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Finish: Taste and adjust seasoning as needed.
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Serve: Top with chopped parsley and serve warm.
