
By plantbaes
High-Protein Vegan 'Marry Me Pasta' (Meal-Prep)
7 steps
Prep:15minCook:20min
A flavorful and protein-packed pasta dish featuring lentil pasta, creamy cashew sauce, butter beans, vegetables, and spices. This recipe is satisfying, easy to make, and perfect for a delicious and nutritious meal.
Updated at: Wed, 02 Apr 2025 00:08:35 GMT
Nutrition balance score
Great
Glycemic Index
55
Moderate
Glycemic Load
47
High
Nutrition per serving
Calories562.8 kcal (28%)
Total Fat11.3 g (16%)
Carbs85.7 g (33%)
Sugars10.5 g (12%)
Protein36.7 g (73%)
Sodium441.2 mg (22%)
Fiber26.4 g (94%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings

12 ozlentil pasta

¼ cupcashews
raw

¼ cupnutritional yeast

2 cupssoy milk

1 tspolive oil

2yellow onions
finely sliced

2red bell pepper
chopped

3garlic cloves
peeled and minced

¼ cupsun-dried tomatoes
chopped in small stripes

1 ½ cupsbutter beans
cooked

1 ½ Tbsptomato paste

1 tspdried rosemary

1 ½ tspcajun spices

2 tspsmoked paprika

salt
to taste

pepper
to taste

4 cupsbaby spinach
roughly chopped

¼ cupfresh parsley
finely chopped

1 ½ Tbsplemon juice
Instructions
Step 1
Cover the cashews in boiling water, and let is seat for 30 minutes. Drain, and set aside.
Step 2
Cook the pasta according to the packet instructions.
Step 3
To make the cashew cream, blend the cashews, nutritional yeast, and soy milk until perfectly smooth.
Step 4
Add olive oil and onions to a large saucepan on medium heat. Cook for 5 minutes covered.
Step 5
Add the capsicum and sundried tomatoes, reduce the heat, and cook covered for 10 minutes, stirring regularly.
Step 6
Add garlic, tomato paste, spices, butter beans, and a dash of salt and pepper. Cook for 2 minutes, stirring regularly. Stir in the cashew cream and cook for a further 2 minutes.
Step 7
Combine with the pasta, spinach, parsley, and lemon juice, and stir until the spinach is just wilted. Adjust salt and pepper to taste and enjoy!
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