Roasted Veggie Protein Pasta
This Roasted Veggie Protein Pasta is a delicious high protein vegan recipe that is creamy, comforting, and downright delicious. You start by roasting veggies like zucchini, cherry tomatoes, bell peppers and onions. Then you throw those roasted veggies in a blender with some extra firm tofu and raw cashews. The result is a creamy, high protein pasta sauce recipe that is packed full of nutrients. Pair it with your favorite pasta noodle for a meal that’s comforting, satisfying, AND healthy.
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To up the protein content of this pasta recipe even more, opt for a protein pasta noodle. Here’s a review of some of the most popular options that have more protein and fiber than a traditional wheat pasta noodle. (This is also great for someone looking for a gluten-free option!)
Roasted Veggie Protein Pasta Recipe Tips:
+ It’s important to let your veggies cool before you add them to the blender. If not, you can create too much steam and pressure can build up in your blender causing it too explode. Use the cooling time to boil your pasta.
+ Make sure you reserve that pasta water! It helps thicken your sauce and contributes to the creaminess of the sauce.
Roasted Veggie Protein Pasta
Ingredients
- 1 pint cherry tomatoes
- 1 zucchini, sliced
- 1 small sweet onion, diced
- 1 red bell pepper, diced
- 4 cloves garlic
- 2 tsp salt
- 1/4 tsp black pepper
- 1 1/2 tbsp olive oil
- 8 oz extra firm tofu
- 1/3 cup raw cashews
- 1 lb pasta of choice, or protein pasta
- red pepper flakes, optional, for garnish
Equipment
- 1 Blender
Instructions
- Preheat the oven to 425 degrees Fahrenheit.
- Add the cherry tomatoes, zucchini, onion, bell pepper, garlic cloves, salt, pepper, and olive oil to a baking sheet. Toss until everything is combined.
- Roast for 20 minutes or until the veggies are tender and slightly charred. Remove from the oven and let cool for 10-15 minutes.
- Meanwhile, cook the pasta according to package directions. Reserve 1 cup of the pasta water and drain the pasta.
- Add the cooled veggies to a high-speed blender along with the tofu, cashews, and ½ cup of the pasta water. Blend until completely smooth, scraping down the sides as needed, about 1-2 minutes.
- Pour the sauce into a large saucepan and place over medium heat. Stir for about 2-3 minutes as the sauce reheats.
- Add the cooked pasta to the pan along with some of the pasta water, adding a splash at a time and stirring until desired sauce consistency is reached. Taste and add more salt and pepper if desired.
- Serve with red pepper flakes and enjoy!
