Nutrition
Calories: 742kcal | Carbohydrates: 87g | Protein: 56g | Fat: 15g | Fiber: 21g
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.
Servings
Ingredients
- 1 package red lentil pasta - we used spaghetti
- 1 package Extra Firm Silken Tofu (Mori-Nu 12.3oz package)
- 8 - 10 sundried tomatoes dry, not the ones in oil
- 1 Large package baby bella mushrooms somewhere between 15-25, sliced
- 2 servings vegan parm we used Follow Your Heart
- 1/2 serving grated vegan parm we used Violife
- 1 1/2 teaspoons garlic salt
- 4 tablespoons Nutritional Yeast
- 1/2 tablespoon tomato paste
- 1 tablespoon lemon juice
- 1/2 - 1 cup unsweetened original almond milk
- 1/2 onion diced
- 5 cloves garlic minced
Instructions
- Start a large pot of boiling water. And cook pasta per package instructions
- In a skillet, saute onions for ~5 minutes
- Add minced garlic and a couple sundried tomatoes and saute for another 2-3 minutes
- In a blender, add garlic/onion mixture, tofu, nutritional yeast, lemon juice, milk, tomato paste, garlic salt. Blend well
- Meanwhile, saute your slice dmushrooms in the skillet
- Once sauteed, add your sauce back to the pan
- Finely slice your remaining sundried tomatoes and add to sauce/mushroom mixture. Allow to simmer for a couple minutes, while stirring regularly
- Add in vegan parm until melted
- Stir in your cooked pasta
- Serve with some grated parmesan on top
Equipment
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Author
Protein Deficient Vegan
