10-Minute High Protein Romesco Pasta (Vegan and GF)
This high-protein pasta dish combines a twist on a creamy romesco sauce with red lentil pasta, and tofu, for a nutritious meal.
Author Sarah Cobacho (plantbaes.com)
PREP TIME5 minutesminutes
COOK TIME6 minutesminutes
TOTAL TIME11 minutesminutes
Servings 2
Course Main Course
Cuisine Mediterranean-Inspired
Keyword 20 mins or less, broccoli, Easy Dinner, High Protein, Meal Prep, red lentil pasta, romesco sauce, tofu
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Ingredients
7ozred lentil pasta
5.3ozextra-firm tofu
5ozjarred roasted red bell peppers
1ozsun-dried tomatoes
2tbspnutritional yeast
1clovegarlicpeeled
¼tspred chili flakes
2tbsplemon juice
¼cupvegetable stock (low sodium)
sea salt flakesto taste
2tbspfresh parsleyfinely chopped
2tbsptoasted slivered almonds
Instructions
Cook the pasta according to the packet instructions.
In a blender add the red bell peppers, tofu, sun-dried tomatoes, nutritional yeast, garlic, chili flakes, lemon juice, vegetable broth, and a pinch of salt. Blend until perfectly smooth, add a little bit more broth if needed.
Transfer the cooked pasta and sauce to a pot, and cook for a couple of minutes to heat up the sauce. Adjust salt to taste.
Top with parsley and slivered almonds, and enjoy!
Video
Notes
Tips: Add frozen broccoli to the pasta while it's boiling for an easy veggie boost without extra dishes. Soy-free option: Use soaked cashews instead of tofu.Oil-free option: Use oil-free sun-dried tomatoes.
Nutritional Information - Per Serving
Calories 595kcal | Carbohydrates 79g | Protein 41g | Fat 16g | Sodium 402mg | Fiber 16g | Vitamin A 131IU | Vitamin C 97mg | Calcium 385mg | Iron 11mg