Protein Pasta with Oven-Baked Vegan Feta & Bell Pepper Sauce
with deep roasted flavors
Here’s a recipe for all the protein pasta lovers who want to upgrade from the jars of tomato sauce. This spicy bell pepper sauce is topped with homemade, oven-baked, vegan feta. How irresistible is that?
Preparation
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Soak the almonds and cashews in water overnight.
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The next day: Preheat the oven to 180° C.
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Put the soaked nuts, lemon juice, oil, garlic, yeast flakes, and salt into a high-powered blender. Blend until smooth.
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Wrap the blend up in a clean kitchen towel. Twist all edges together to seal it, and squeeze gently to remove extra liquid.
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Put the solids of the nut mix into a small baking dish.
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Cover the nut mix with a bit of olive oil and the mix of dried herbs.
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Bake the vegan feta for 30 minutes at 180° C until it starts to turn a lovely golden-brown.
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Meanwhile, remove the seeds, membranes, and stems from the peppers, and cut the flesh into large pieces.
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Cut the onions and garlic into large cubes.
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Place a piece of parchment paper on top of a baking sheet. Put the vegetables onto it, cover with oil, and roast at 180°C for 15-20 minutes.
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Meanwhile, cook the Protein Pasta according to the instructions on the package.
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Put the roasted vegetables and other ingredients for the bell pepper sauce into the blender. Puree until smooth.
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Mix the Protein Pasta and the bell pepper sauce together.
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Crumble the vegan feta and top the pasta with it.
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Serve with fresh herbs if desired.
- Enjoy!

Our Tip: Switch the bell pepper sauce for creamy cauliflower sauce
Pack up your tomato sauce. We're onto a whole range of other sauces. From bell pepper sauce to a creamy cauliflower sauce or a mac 'n cheese sauce made with pumpkin!
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