High Protein Sundried Tomato Mushroom Pasta
Nutrition
Calories: 373kcal | Carbohydrates: 44.1g | Protein: 28.1g | Fat: 7.8g | Fiber: 10g
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 I used spaghetti
- 11 oz Extra Firm Silken Tofu I used Mori Nu
- 8 - 10 Sundried Tomatoes dry, not the ones in oil
- 1 lb Baby Bella Mushrooms sliced
- 1/2 cup Vegan Parmesan I used Follow Your Heart
- 2 tbsp Vegan Parmesan grated
- 1 1/2 tsp Garlic Salt
- 4 tbsp Nutritional Yeast
- 1/2 tsp Tomato Paste
- 1 tbsp Lemon Juice
- 3/4 cup Almond Milk unsweetened
- 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 sliced mushrooms 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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Notes
Track this on My Fitness Pal searching:
PDV High Protein Sundried Tomato Mushroom Pasta
Did you make this recipe?Mention @proteindeficient.vegan
