HIGH-PROTEIN VEGAN 'MARRY ME PASTA' (MEAL PREP)

If you spent more than 5 minutes on Foodtok last month, chances are you’ve come across a version of the viral “Marry me chicken pasta”, and if you’re like me, you were probably drooling. Of course, I wanted to veganise it but also make it extra nourishing, and while we were at it, I decided it was going to be this week’s meal prep. The combo of onions, capsicum, and sundried tomato with creamy cashew sauce, butter beans, spices and greens is unsurprisingly very tasty, and I’ve enjoyed it so much that I’ve made it 3 times already since trying it. To make it high protein (35g per bowl), we used lentil pasta. I love red lentil pasta, I’ve tried so many pulses pasta, and they’re definitely my favourite texture. Lentils are also easier to digest than most beans, so if you’re still new to the bean life, it’s a great one to stock up on.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Cook the pasta according to the packet instructions.

Step 2

Blend the cashews, nutritional yeast and soy milk and set aside.

Step 3

To a large pan on medium heat, add the olive oil and onions. Cook for 5 minutes covered.

Step 4

Add the capsicum, garlic and sundried tomatoes, reduce the heat and cook covered for 10 minutes, stirring regularly.

Step 5

Add the butterbean, tomato paste, spices, salt and pepper. Cook for 2 minutes, stirring regularly. Stir in the cashew cream.

Step 6

Add the pasta, spinach, lemon juice, and parsley, and stir until the spinach is just wilted. Enjoy!

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