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.
Servings
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 low-sodium vegetable stock
- 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