Hey there, friends! Get ready to whip up a delightful 10-minute vegan high-protein pasta that’s perfect for our plant-based lifestyle! This wholesome, healthy recipe is an absolute game-changer for busy weeknights.
Loaded with red lentil pasta, baby spinach, and nutritional yeast, it’s gluten-free, high protein and nutrient-packed! Savor the heavenly blend of garlic, shallots, red chili, and kalamata olives that’ll have you coming back for seconds.
Nutrition tip: Red lentils are an excellent protein and non-heme iron source. Did you know iron absorption is boosted when combined with garlic? It’s really a perfect combo.
If you’re not into spicy food, feel free to skip the chili, it will still be delicious!
10-Minute Meal: High-Protein Pasta
Equipment
Ingredients
- 250 g red lentil pasta
- 1 tsp olive oil
- 4 cloves garlic
- 2 shallots
- ½ red chili - or 1 tsp chili flakes
- ½ tbsp Italian herbs seasoning
- 6 mushrooms
- 10 kalamata olives - pitted
- 400 g passata
- 3 cups (90 g) baby spinach
- 4 tbsp (30 g) nutritional yeast
Instructions
- Cook the red lentil pasta as per the instructions on the packet.
- While the pasta is cooking, dice the garlic, shallots, and chili. Slice the mushrooms.
- In a large saucepan, heat the olive oil over medium heat. Add the diced garlic, shallots, and chili, and sauté for about 1 minute.
- Add the sliced mushrooms and Italian herbs to the saucepan. Cover and cook for 2 minutes, stirring occasionally.
- Stir in the passata and pitted kalamata olives, and continue to cook for another 2 minutes.
- Add the cooked pasta and baby spinach to the saucepan. Stir well until the spinach wilts.
- Adjust the taste with salt and pepper as needed. Serve the pasta with a sprinkle of nutritional yeast on top. Enjoy your quick and nutritious meal!
Video
Per Serving/Portion
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