High-Protein Pink Pasta

A quick 15-minute meal rich in nutrients from beetroots and boosted with 36g of protein per serving from silken tofu. Perfect to meal prep delicious, balanced meals.

Author Sarah Cobacho (plantbaes.com)

PREP TIME5

COOK TIME15

TOTAL TIME20

Servings 4

Course Pasta

Cuisine Mediterranean-Inspired

Keyword 20 mins or less, basil, beetroot, cashews, Dairy-Free, garlic, lemon, nutritional yeast, Plant-Based Protein, spinach, tofu

Ingredients

400 g wholemeal penne
⅓ cup cashews
250 g beetroot, cooked
1 lemon juiced
600 g silken tofu
½ cup nutritional yeast
1 garlic cloves more to taste
½ tbsp onion powder
1 tbsp sweet paprika
1 tsp red chili flakes
salt and pepper to taste
1 cup fresh basil
To serve:
Rocket or baby spinach

Instructions

Soak the cashews in boiling water for an hour.
Cook the pasta according to the packet instructions. Reserve ½ cup of the pasta water.
Add the beetroot, lemon juice, silken tofu, cashews, nutritional yeast and garlic, onion powder, and chilli flakes to a blender.
Combine the pasta and sauce and cook for a couple of minutes until the sauce is heated. Stir in the pasta water. Turn off the heat and stir in the fresh basil and black pepper.
When you’re ready to eat, add a handful of greens and enjoy!

Video

Nutritional Information - Per Serving