High protein pasta? – yes please! 🙌🏼
Earlier this week, I decided to wing a vegan “meat” sauce using items I had in my fridge and pantry, and it turned out so delicious! 😋 This pasta recipe is simple, refreshing, and hearty. PLUS… it is easy to throw together for a last-minute dinner or easy weekly meal-prep dish.
For this pasta dish, I used a red lentil & chickpea fusilli (GoGO Quinoa brand) to add additional protein to my meal, but any noodle can be used instead. Lentil and/or chickpea pasta can be found at most grocery stores including Walmart and Real Canadian Superstore, and it is typically made from only 1 ingredient! To make things better… one 80g serving of this red lentil & chickpea pasta provides 20 grams of plant-based protein!
★1/2 can diced tomatoes
★3/4 cup homemade or store-bought tomato sauce
★2 cloves garlic, minced
★2 Tbsp homemade or store-bought pesto
★~100 g ground beef or vegan ground beef substitute
★1/2 medium zucchini, thinly sliced
★salt & pepper to taste
I prepared this pasta dish by boiling the pasta, sautéing the zucchini until browned, and heating up the sauce ingredients in a medium saucepan for ~10-15 min. Once complete, I added the pasta and zucchini to the saucepan, mixed everything together, and the dish was ready to be served!