Roasted Red Pepper Romesco-Style Pasta with Do Goodly Roasted Red Pepper Romesco Dip

• 500g chickpea fusilli
• 300g silken tofu
• Do Goodly Roasted Red Pepper Romesco Dip
• 1 onion, diced
• 4 garlic cloves, minced
• 3 courgettes, cut into half-moons
• 6 large tomatoes, chopped
• 1½ cups frozen peas
• 1 tsp salt
• Broccolini
• Roasted walnuts

This vibrant bowl is proof that quick and easy can still be a total flavour explosion! Do Goodly Roasted Red Pepper Romesco Dip is blended with silken tofu to create a creamy, flavour-packed pasta sauce. The rich, smoky flavours of the dip perfectly complement the vegetables and coat every spiral of chickpea fusilli.

Super colourful, packed with fibre and high in protein, it’s the ultimate feel-good fuel.

Serves 4.

1. Cook the pasta according to the packet instructions.
2. Steam the broccolini.
3. Blend the silken tofu and Do Goodly Roasted Red Pepper Dip together until smooth and creamy.
4. In a large pan, cook the onion over medium-high heat until soft. Add the garlic and cook for another minute.
5. Add the courgettes and cook for 3–4 minutes until starting to soften.
6. Add the chopped tomatoes, frozen peas and salt. Cook until the peas have thawed.
7. Add the cooked pasta and sauce to the pan. Toss everything together until evenly coated.
8. Serve in bowls with the broccolini on the side and a sprinkle of chopped roasted walnuts to finish.