Roasted Veggie Protein Pasta
This Roasted Veggie Protein Pasta is a delicious high protein vegan recipe that is creamy, comforting, and downright delicious.
Equipment
- 1 Blender
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
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!
Nutrition
Calories: 584kcal | Carbohydrates: 83g | Protein: 37g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Sodium: 1345mg | Potassium: 719mg | Fiber: 19g | Sugar: 21g | Vitamin A: 1610IU | Vitamin C: 79mg | Calcium: 147mg | Iron: 14mg