High Protein Pesto Bucatini

Name: High Protein Pesto Bucatini
Cuisine: European, Italian, Mediterranean
Ingredients: ▫️1 block silken tofu (350g); ▫️3 tbsp pesto; ▫️Handful parsley; ▫️1 large garlic clove; ▫️Juice half lemon; ▫️Small handful spinach; ▫️100ml water to thin sauce; ▫️200g bucatini (dry); 2 heaped tbsp nutritional yeast

6 steps

DAY 11 of VEGANUARY | High protein pesto bucatini 🌿 You guys know I love a good high protein recipe, so the fact this pasta not only tastes unbelievably good and is so deliciously creamy, but also packs a ton of protein, means it’s a HUGE WIN in my books! Serves 2-3. ▫️1 block silken tofu (350g) ▫️3 tbsp vegan pesto ▫️Handful parsley ▫️1 large garlic clove ▫️Juice half lemon ▫️Small handful spinach ▫️2 heaped tbsps nutritional yeast ▫️Salt and pepper ▫️100ml water to thin sauce ▫️200g bucatini (dry) ▫️Cherry tomatoes and pine nuts to top (optional) Get your pasta on to boil in a pan of salty water. In the meantime - blend the tofu, pesto, parsley, garlic, lemon juice, spinach, nutritional yeast, salt, pepper and water until you get a completely smooth, creamy sauce. Add an additional splash of water if needed to thin. Transfer the sauce into a pan and warm through on a low-medium heat. Add a splash of your pasta water to the sauce to thin further and emulsify. Once al dente, drain your pasta and transfer it straight into the pan with your sauce. Gently toss the pasta in the sauce until fully coated. If desired, stir through some cooked spinach and serve up with roasted cherry tomatoes, pine nuts and more nutritional yeast. ENJOY! . . . . . .

Updated at: Sat, 13 Jan 2024 04:42:02 GMT

Nutrition balance score

Great

Glycemic Index

Low

Nutrition per serving

Calories1308.8 kcal (65%)

Total Fat39.7 g (57%)

Carbs168.4 g (65%)

Sugars8.8 g (10%)

Protein71.5 g (143%)

Sodium220 mg (11%)

Fiber14.9 g (53%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

350gsilken tofu

3 Tbsppesto

0.5lemon

100mlwater

200gbucatini

2 heaped tbspnutritional yeast

Instructions

Step 1

Get your pasta on to boil in a pan of salty water.

Step 2

In the meantime - blend the tofu, pesto, parsley, garlic, lemon juice, spinach, nutritional yeast, salt, pepper and water until you get a completely smooth, creamy sauce. Add an additional splash of water if needed to thin.

Step 3

Transfer the sauce into a pan and warm through on a low-medium heat. Add a splash of your pasta water to the sauce to thin further and emulsify.

Step 4

Once al dente, drain your pasta and transfer it straight into the pan with your sauce.

Step 5

Gently toss the pasta in the sauce until fully coated.

Step 6

If desired, stir through some cooked spinach and serve up with roasted cherry tomatoes, pine nuts and more nutritional yeast.