Creamy Broccoli Protein Pasta
A delicious creamy vegan pasta that is packed with flavour and protein!
Servings 2 people
Calories 485kcal
Equipment
- Blender
- Colander
- Large pan or skillet
- Small pot
Ingredients
- 120 grams dry pasta of choice 2 servings
- 2-3 cloves garlic finely chopped or crushed
- 1-2 cup broccoli florets
- ½-1 cup sliced shiitake mushrooms optional
Pasta Sauce
- 200 grams firm tofu
- 200 grams Japanese pumpkin
- 4 tablespoon nutritional yeast
- ⅔ cup unsweetend almond milk
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½-1 teaspoon salt
- ¼ teaspoon ground black pepper optional
Parmesan Cheese Topping
- 30g raw cashews about 15-20 cashews
- 2 tablespoon nutritional yeast
- ¼ teaspoon garlic powder
- ½ teaspoon salt
Instructions
Pasta Sauce
- Roughly chop the pumpkin into pieces
- Bring a pot of water to boil and add the pumpkin. Boil for 10 to 15 minutes, or until the pumpkin is soft
- Remove the pumpkin from the boiling water and let cool before removing the skin
- Add the pumpkin, firm tofu, nutritional yeast, unsweetened almond milk, garlic powder, onion powder and salt to a blender. Blend until smooth
Pasta
- Cook pasta as per packet instructions
Combine all Ingredients in a Pan / Skillet
- Whilst the pasta is cooking, heat a medium sized pan or skillet. Add fresh garlic, (mushrooms if using), broccoli, and a dash of water. Cook for 3 to 5 minutes. Turn heat to low, or off if pasta is still cooking
- Drain pasta once cooked, and add to the pan. Pour the pasta sauce from the blender into the pan. Continue to mix until the pasta is hot and ready to serve.
- Serve!
Notes
Make double the quantities for the sauce & veggies to have again the next night. Simply cook pasta, and re heat all ingredients together in a pan
Nutrition
Calories: 485kcal