Vegan High-Protein Pasta in Ham and Cheese Cream Sauce

Ingredients

• 200 g Vegan chunks (The author uses kebab-style chunks; cut them slightly smaller.)
• 90 g Vegan diced ham
• 1 Garlic (Minced.)
• 400 g Silken tofu
• 50 g Nutritional yeast
• 100 ml Soy milk
• 100 ml Broth
• 1 TL Garlic powder
• Nutmeg (A pinch.)
• 1 TL Thyme
• 100 ml Vegan cream
• 0.5 Bund Parsley (Chopped.)
• 300 g Spaghetti (Uncooked; the author alternatively suggests protein pasta for even more protein.)
• 2 Kellen Pasta water (Reserve from cooking the pasta.)
• 0.5 Lemon (Juice of 1/2 lemon.)
• Oil for frying (For frying the chunks and vegan diced ham; amount not specified.)

Steps

1. 1

   Cut the vegan chunks slightly smaller.

2. 2

   Pan-fry the chunks together with the vegan diced ham.

3. 3

   Finally, add the minced garlic, sauté briefly, and set the fried mixture aside.

4. 4

   Blend the silken tofu, nutritional yeast, soy milk, broth, garlic powder, nutmeg, and thyme until smooth.

5. 5

   Cook the spaghetti until almost al dente. Reserve about two ladles of pasta water.

6. 6

   Add the blended sauce to the pan with the fried chunks.

7. 7

   Add the parsley, lemon juice, vegan cream, and pasta water.

8. 8

   Bring the sauce briefly to a boil.

9. 9

   Add the not-yet-fully-cooked spaghetti to the sauce and finish cooking it in the sauce.

10. 10

    Enjoy the finished pasta.

Notes

The author's stated total nutritional values for the entire recipe are 2246 kcal, 50 g fat, 241 g carbohydrates, and 189 g protein. The exact amount of oil for frying and the size of a ladle of pasta water were not specified. According to the author, the pasta can be replaced with protein pasta to further increase the protein content.

Nutrition per serving

• main course
• vegan
• high-protein
• pasta
• creamy
• one-pan
• quick
• Italian-inspired