Creamy Red Pepper Pasta with Portobello Mushroom Meatballs

Name: Creamy Red Pepper Pasta with Portobello Mushroom Meatballs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 1 red bell pepper, chopped; 1 small onion, chopped; 5 garlic cloves; 100g cherry tomatoes, optional; 250g firm tofu; 25g nutritional yeast; 200ml Plant Strong Unsweetened Oat Milk (or plant milk of choice); 1 pinch turmeric; 1 pinch curry powder; 1 packet Plant Strong Portobello Mushroom Burger Mix; 7 oz warm water; Cooked penne or your favorite pasta; Fresh basil (optional)

September 14, 2026

creamy red pepper pasta with portobello meatballs

A good pasta sauce doesn’t need a long ingredient list to deliver big flavor. This creamy red pepper pasta sauce blends red bell pepper, onion, garlic, tofu, nutritional yeast, and oat milk into a smooth, savory sauce that coats every bite of pasta.

Plant Strong Portobello Mushroom meatballs turn it into a hearty, satisfying meal, adding plenty of texture and savory flavor alongside the creamy sauce. Optional cherry tomatoes can be added for a little extra sweetness and acidity, and a touch of turmeric and curry powder rounds everything out.

You can make the sauce two ways depending on what works for you: roast the vegetables for deeper, caramelized flavor or sauté them on the stovetop for a quicker approach. Either way, everything gets blended until creamy, tossed with your favorite pasta, and finished with those savory mushroom meatballs and fresh basil.

Creamy Red Pepper Pasta with Portobello Mushroom Meatballs

Plant Strong Team

Servings

4

Prep Time

15 minutes

Cook Time

30 minutes

Cuisine

American

Ingredients

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1 red bell pepper, chopped
1 small onion, chopped
5 garlic cloves
100g cherry tomatoes, optional
250g firm tofu
25g nutritional yeast
200ml Plant Strong Unsweetened Oat Milk (or plant milk of choice)
1 pinch turmeric
1 pinch curry powder

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1 packet Plant Strong Portobello Mushroom Burger Mix
7 oz warm water

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Cooked penne or your favorite pasta
Fresh basil (optional)

Directions

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Oven method: Preheat oven to 400F. Add the red bell pepper, onion, garlic, and optional cherry tomatoes to a sheet pan. Roast until the vegetables are soft and tender.

Stovetop method: Add the red bell pepper, onion, garlic, and optional cherry tomatoes to a large pan. Sauté until the vegetables are tender, adding a splash of water as needed to prevent sticking.
Transfer the vegetables to a blender with the tofu, nutritional yeast, oat milk, turmeric, and curry powder. Blend until smooth and creamy.

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Combine the Plant Strong Portobello Mushroom Burger Mix with 7 oz warm water and stir well.
Let the mixture rest for about 5 minutes.
Form into approximately 14 meatballs.
Cook at 400°F for about 10 minutes.

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Toss the cooked pasta with the creamy red pepper sauce until well coated.
Divide among bowls and top with the Portobello Mushroom meatballs. Finish with fresh basil and serve.