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Fork twirling creamy romesco pasta in a bowl with broccoli on the side.

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 minutes
COOK TIME6 minutes
TOTAL TIME11 minutes
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
Season Fall, Spring, Summer, Winter

Ingredients

  • 7 oz red lentil pasta
  • 5.3 oz extra-firm tofu
  • 5 oz jarred roasted red bell peppers
  • 1 oz sun-dried tomatoes
  • 2 tbsp nutritional yeast
  • 1 clove garlic peeled
  • ¼ tsp red chili flakes
  • 2 tbsp lemon juice
  • ¼ cup vegetable stock (low sodium)
  • sea salt flakes to taste
  • 2 tbsp fresh parsley finely chopped
  • 2 tbsp toasted 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