High Protein Vegan Romesco Pasta

Ingredients

• 4 roasted red peppers (whole; can make your own or use canned)
• 4 sun dried tomatoes
• 0.25 cup extra virgin olive oil
• 250 g firm tofu
• 0.75 cup toasted cashews (or almonds)
• 4 tbsp nutritional yeast
• 1 tbsp smoked paprika
• 156 ml tomato paste
• 1 tbsp sherry vinegar (or 1 squeeze of lemon)
• 0.25 tsp asafoetida powder
• 0.5 cup soy milk (use 1/3 to 3/4 cup depending on how thick you like the sauce)
• parsley (handful)
• 1 tbsp pesto (homemade or store bought)
• 1.5 tsp dried oregano
• salt and black pepper (to taste)
• 500 g lentil pasta (or whole grain pasta)
• 1.5 cup pasta water (reserved from cooking; use 1-2 cups depending on preferred consistency)
• roasted vegetables (optional topping)

Steps

1. 1

   Cook the pasta (lentil or whole grain) in a large pot of salted boiling water according to the package directions.

2. 2

   Before draining the pasta, reserve at least 2 cups of the starchy pasta water.

3. 3

   In a high-speed blender, combine the roasted red peppers, sun dried tomatoes, olive oil, firm tofu, toasted cashews, nutritional yeast, smoked paprika, tomato paste, sherry vinegar, asafoetida powder, soy milk, parsley, pesto, dried oregano, salt, and black pepper.

4. 4

   Blend on high until the sauce is completely smooth and creamy.

5. 5

   Add 1 to 2 cups of the reserved pasta water to the blender and pulse to reach your desired sauce consistency.

6. 6

   Optional: Pour the Romesco sauce into a pan and heat it through on the stovetop before combining with the pasta.

7. 7

   Toss the cooked pasta with the Romesco sauce until well coated.

8. 8

   Serve immediately, optionally topped with your favorite roasted vegetables.

Notes

Lentil pasta is recommended to reach the 30g protein and 30g fiber targets mentioned by the author. If the sauce is too thick, continue adding pasta water until it reaches a silky consistency.

Nutrition per serving

• main
• vegan
• high-protein
• high-fiber
• pasta
• healthy
• quick-meal
• dinner