Nutrition
Calories: 475kcal | Carbohydrates: 60.2g | Protein: 37.4g | Fat: 4.7g | Fiber: 17g
This High Protein Vegan Pasta Primavera is packed with a ton of yummy veggies and covered in a creamy sauce! This makes six servings so it's great for meal prepping and also quick and easy to make!
Servings
Ingredients
- 1 package Rotini Pasta I used the Barilla Protein + (plant-based) Rotini Pasta
Creamy Sauce
- 22 oz Extra Firm Silken Tofu I used Mori Nu
- 1 cup Soy Milk unsweetened
- 1 cup Nutritional Yeast
- 1 tbsp Apple Cider Vinegar
- 2 tsp Salt
- 1 tbsp Garlic Powder
- 1 tbsp Onion Powder
Other Ingredients
- 14 oz Artichoke Hearts chopped
- 1 lb Baby Bella Mushrooms sliced (and cleaned)
- 3 cup Broccoli chopped
- 2 cup Peas (frozen)
- 1/2 cup Corn (frozen)
- 1 cup Shredded Carrots
- Vegan Parmesan I used a Peaceful Rebel block as a topping
Instructions
- Bring a pot of water to boil and cook pasta per package instructions.
- In a blender, mix together tofu, nutritional yeast, milk, apple cider vinegar, salt, garlic powder and onion powder until very smooth.
- Chop veggies accordingly.
- In a medium-heat skillet, cook all of your veggies for 15 - 20 minutes.
- Add sauce to the pan of cooked veggies; heating up sauce.
- Add in cooked pasta and mix well.
- Top with some grated Parm if you’re feeling fancy.
Equipment
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Notes
Track this on My Fitness Pal searching:
PDV High Protein Vegan Pasta Primavera
Did you make this recipe?Mention @proteindeficient.vegan