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
Prep Time10 minsCook Time20 minsTotal Time30 mins
Yield: 6 servings
INGREDIENTS
Pasta
1.50 tbsp extra virgin olive oil
¼ tsp asafoetida (hing) powder
2.50 tsp dried oregano
½ tbsp smoked paprika
½ red chilli flakes- optional
¼ cup tomato paste
1 can (400mL) baby roma tomatoes
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
⅓ cup roasted cashews or almonds (cashews will be creamier)
¾ cup unsweetened soy milk
6 tbsp pesto (homemade- see below or store bought)
½ cup vegan parmesan
Black pepper and salt to taste
Generous squeeze of fresh lemon to taste
500 g 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
⅓ cup extra virgin olive oil
½ small lemon squeeze
¼ cup pine nuts or sunflower seeds
¼ tsp asafoetida (hing)
⅓ cup vegan parmesan cheese
Salt and pepper to taste
Directions
1Heat 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.
2Then in a blender add tomato mixture, roasted red pepper, sundried tomatoes, tofu, nutritional yeast, nuts, soy milk and pesto and blend until completely smooth.
3In 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!
Ingredients
Yield: 6 servings
INGREDIENTS
Pasta
1.50 tbsp extra virgin olive oil
¼ tsp asafoetida (hing) powder
2.50 tsp dried oregano
½ tbsp smoked paprika
½ red chilli flakes- optional
¼ cup tomato paste
1 can (400mL) baby roma tomatoes
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
⅓ cup roasted cashews or almonds (cashews will be creamier)
¾ cup unsweetened soy milk
6 tbsp pesto (homemade- see below or store bought)
½ cup vegan parmesan
Black pepper and salt to taste
Generous squeeze of fresh lemon to taste
500 g 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
⅓ cup extra virgin olive oil
½ small lemon squeeze
¼ cup pine nuts or sunflower seeds
¼ tsp asafoetida (hing)
⅓ cup vegan parmesan cheese
Salt and pepper to taste
Directions
Directions
1Heat 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.
2Then in a blender add tomato mixture, roasted red pepper, sundried tomatoes, tofu, nutritional yeast, nuts, soy milk and pesto and blend until completely smooth.
3In 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!
High protein romesco pasta
