Supergreen High-Protein Pasta
A nutrient-packed, delicious pasta dish with 43g of protein per serving and 12 unique plants. Perfect for promoting plant diversity in your diet.
Servings
Ingredients
- 250 g red lentil pasta
- 2 cups broccoli chopped into florets
- 8 asparagus chopped
- 100 g king oyster mushroom, sliced
- 250 g silken tofu
- ½ cup nutritional yeast
- 1 cup baby spinach
- ½ cup fresh basil
- ½ cup soy milk
- 2 yellow onions
- 6 garlic cloves
- 1 cup arugula
- squeeze of lemon
- sea salt flakes to taste
- Plant-based feta (optional)
Instructions
- Cook the pasta according to the packet instructions. While the pasta is cooking, wash and chop all your vegetables. Dice the onions and finely chop the garlic.
- In a pot on medium heat, sauté the onions for 5 minutes, until softened, using vegetable broth to deglaze the pan as needed. Add the garlic and continue to sauté for another 2 minutes.
- Add the cooked garlic and onions, silken tofu, nutritional yeast, baby spinach, basil and soy milk to a blender. Blend until the mixture is perfectly smooth. Set this sauce aside for later.
- Return to the pot and sauté the mushrooms for a couple of minutes using vegetable broth to deglaze as needed. Add the chopped broccoli, the stem part of the chopped asparagus and a tsp of salt. Sauté for 3 to 4 minutes, stirring regularly. Add the asparagus tops and cook for another couple of minutes until the vegetables are cooked but still slightly firm.
- Lower the heat and add the cooked pasta and sauce to the pot. Cook for a couple of minutes until the sauce is heated. Add salt and pepper to taste.
- Separate the pasta into serving bowls and top each with arugula, a squeeze of lemon, and plant-based feta (optional). Enjoy your nutrient-packed, delicious pasta dish.
Video
Nutritional Information - Per Serving
Calories 552kcal | Carbohydrates 83g | Protein 43g | Fat 7g | Sodium 118mg | Fiber 15g | Vitamin A 118IU | Vitamin C 49mg | Calcium 145mg | Iron 4mg