20mn high protein vegan pasta
2 servings:
•120g Red lentil pasta
•150g chickpeas
•1 courgette
•100g tomatoes
•1/2 an onion
•1 clove of garlic
•2tsp olive oil
Sauce:
•150g silken tofu
•150g chopped tomatoes
•30g nutritional yeast
•50g Alpro Greek yogurt
•Old bay seasoning
•Salt & pepper
-Preheat the oven at 180c
-Chop the tomatoes and toss with seasoning and olive oil
-Transfer to a baking tray spacing them out then into the oven for 15mn
-Put a pan of water to boil for the pasta
-Chop the courgette, garlic and onion and add to the same container that had the tomatoes to coat with the olive oil and seasoning
-Transfer to a frying pan with oil then add the chickpeas
-Toss on high heat then lower and cover with a lid to soften
-In the meantime add the tofu, chopped tomatoes, nutritional yeast, Greek yogurt and seasoning to a high jar and blend
-Cook the pasta as indicated on the packet
-Take one cup of the pasta water and add to the courgette and chickpeas
-Add the sauce and let it simmer until it thickens
-Add the pasta and at the very end the roasted tomatoes
-You can also add a sprinkle of vegan cheese
Comentarios