10 High Protein Vegan Pasta Recipes

30% protein Mac & Cheese?! Silken Tofu, Nutritional Yeast and TVP really put in the work for this one! The Silken Tofu makes a great, creamy sauce; could also be great for dairy intolerant people, even if you’re not vegan! Subbing the TVP (Textured Vegetable Protein) for breadcrumbs is an absolute game changer – it makes the macros way better! This recipe would be great to take to potluck or family gathering or to just make and eat throughout the week! The macros could be improved if you used a red lentil or chickpea pasta as well.

This high protein pumpkin ricotta shell recipe is great for meal prepping, as it makes six servings. It’s bringing all the cozy, Fall vibes! The macro magic (we’re talking 31% protein on a calorie basis) comes from the tofu ricotta filling and the creamy garlicky sauce that’s made from extra firm silken tofu and nutritional yeast. I like topping it with Follow Your Heart Parmesan because it gets a little crunchy and adds a textural element to the dish. Be sure to top it off with a little bit of fresh sage too!

This Stove-top Pumpkin Mac & Cheese is really quick to make tastes like Fall and has 38% protein. The macro magic is from the Extra Firm Silken Tofu and Nutritional Yeast that are used to make the sauce. We also used red lentil pasta for extra protein!

This pasta literally takes 20 minutes to make from start to finish – it is so quick and easy! It also has 37% protein and while it’s not Olive Garden, it’s certainly creamy and tasty! The macro magic lies in the Extra Firm Silken Tofu and Nutritional Yeast used to make the sauce. We used red lentil pasta which also has better macros than typical pasta.

This is a fun Halloween recipe because we’ve got charcoal noodles and and orange pumpkin pasta sauce! It has 33% protein due to the Extra Firm Silken Tofu and Nutritional Yeast that are used to make the pasta sauce. These What If Foods Charcoal Noodles (Bamnut) also have pretty good macros! If you’re not into black noodles, you could definitely use lentil or chickpea pasta to get similar macros.

To be honest, this recipe takes awhile to make, but in my opinion, is totally worth it! I mean, have you ever seen a vegan Butternut Squash Lasagna with 27% protein? The macro magic in this high protein lasagna is from the extra firm tofu used in the homemade ricotta. In general, tofu ricotta is a game changer for any recipe that uses ricotta because those macros are stellar! This recipe makes 6 servings, so it works pretty well for meal prepping.

This high protein Mushroom Stroganoff is super quick and easy to make and tasty! You can eat it as a main or as a side; we like eating it with BBQ Seitan! It has 40% protein, because of the Extra Firm Silken Tofu and Nutritional Yeast. We also used red lentil pasta because the macros are better than normal pasta; you could also use chickpea pasta if you like that better.

This is such a good, creamy Fall pasta! It comes out to 27% protein. This is because of the Extra Firm High Protein and Nutritional Yeast that’s used in the sauce. We used red lentil pasta because it has better macros than normal pasta; you could also use something like chickpea pasta.

This recipe is like spinach and artichoke dip, except high protein and pasta! It has 30% protein which comes from the Extra Firm Silken Tofu and Nutritional Yeast that are used in the sauce. We used red lentil pasta for extra protein because they are better macros than normal pasta; you could also use chickpea pasta!

This Sun-dried Tomato Mushroom pasta is 31% protein, is super easy to make and tastes fantastic! The sauce is high protein from the Extra Firm Silken Tofu and Nutritional Yeast. We also used red lentil pasta because the macros are better than normal pasta.