Print Options:

High Protein Romesco Pasta

Indulge in a vibrant and nourishing bowl of High-Protein Romesco Pasta, a plant-based twist on a classic favorite. This dish combines the smoky, nutty flavors of homemade romesco sauce with a protein-packed pasta base, creating a meal that’s as satisfying as it is nutritious

Courses ,
Difficulty Beginner
Time
Prep Time: 10 mins Cook Time: 20 mins Total Time: 30 mins
Servings 6
Ingredients
    Pasta
  • 1 tbsp extra virgin olive oil
  • 1/4 tsp asafoetida (hing)
  • 2 tsp dried oregano
  • 1/2 tbsp smoked paprika
  • 1/2 red chilli flakes (optional)
  • 1/4 cup tomato paste
  • 1 can baby roma tomatoes (400mL)
  • 2 whole roasted red pepper (you can use canned in oil)
  • 4 whole sun dried tomatoes (chopped)
  • 400 g medium firm tofu
  • 4 tbsp nutritional yeast
  • 1/3 cup roasted cashews or almonds (cashews will be creamier)
  • 3/4 cup unsweetened soy milk
  • 6 tbsp pesto (homemade- see below or store bought)
  • 1/2 cup vegan parmesan
  • Black pepper and salt to taste
  • Generous squeeze of fresh lemon to taste
  • 500 uncooked lentil pasta cooked as per pasta direction to al dente- reserve 1 cup of pasta water
  • Top with optional vegan parmesan, more pesto and herbed olive oil
    • Homemade pesto
  • 2 cups packed fresh basil
  • 1/3 cup extra virgin olive oil
  • 1/2 small lemon squeeze
  • 1/4 cup pine nuts or sunflower seeds
  • 1/4 tsp asafoetida (hing)
  • 1/3 cup vegan parmesan cheese
  • Salt and pepper to taste
Instructions
  1. Heat a pan on medium heat and add extra virgin olive oil. Once heated add hing, oregano, paprika and chilli flakes, mix for 5-10 seconds. Add tomato paste and mix again for 1 min. Pour in canned tomatoes and let cook for 5 mins stirring often.
  2. Then in a blender add tomato mixture, roasted red pepper, sundried tomatoes, tofu, nutritional yeast, nuts, soy milk and pesto and blend until completely smooth.
  3. In a pan on medium heat, add the cook pasta and pour the sauce on top and add parmesan, mix until well combined. Add additional pasta water for desired consistency. Salt and pepper to taste. Add a generous squeeze of lemon juice to taste (I used half a lemon). Top with optional vegan parmesan, more pesto and herbed olive oil (my go-to is tuscan olive oil). Enjoy!
Nutrition Facts

Servings 6

Amount Per Serving
Calories 540.78kcal
% Daily Value *
Total Fat 41.78g65%
Saturated Fat 8.01g41%
Cholesterol 15.32mg6%
Sodium 575.81mg24%
Potassium 557.3mg16%
Total Carbohydrate 19.61g7%
Dietary Fiber 7.14g29%
Sugars 5.74g
Protein 29.06g59%
Vitamin A 178.48 IU
Vitamin C 54.84 mg
Calcium 793.36 mg
Iron 5.16 mg
Vitamin D 0.4 IU
Vitamin E 4.36 IU
Vitamin K 58.96 mcg
Thiamin 6.58 mg
Riboflavin 6.68 mg
Niacin 38.8 mg
Vitamin B6 6.64 mg
Folate 42.81 mcg
Vitamin B12 5.44 mcg
Phosphorus 388.08 mg
Magnesium 118.21 mg
Zinc 4.66 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: red lentil pasta, red pepper, pasta, romesco
Read it online: https://makeitbrunch.com/recipe/high-protein-romesco-pasta/