High-Protein Pesto Pasta

High-Protein Pesto Pasta

This creamy high-protein pesto pasta proves comfort food and protein goals can absolutely coexist! Made with tofu, nutritional yeast, hemp seeds, soy milk, and edamame beans, this plant-based pesto is rich, savoury, and smooth without tasting “protein-y.” Tossed through regular pasta, it delivers around 42 grams of protein and 15 grams of fibre per serving, making it perfect for meal prep, post-workout dinners, or anyone looking to boost plant-based protein without sacrificing flavour. Fresh herbs, raw garlic, lemon, and a touch of tamari keep the sauce bright, balanced, and deeply umami.

Prep Time: 15 Minutes

Cook Time: 15 Minutes

Serves: 4 to 5

Ingredients:

Pesto:

• 300 g firm tofu, pressed and drained
• 3 cups fresh basil leaves
• 1 cup fresh parsley
• 1 cup nutritional yeast
• 1/2 cup hemp seeds
• 1/4 cup pine nuts
• 1/4 cup cashews, soaked in hot water for 10 minutes and drained
• 2 to 3 cloves garlic
• 1 and 3/4 cups soy milk
• 1 tbsp olive oil
• juice of half a lemon
• 1 tbsp tamari
• pinch of salt and pepper

Other:

• 500 g dry regular wheat pasta (I used a vegan fettuccine)
• 2 cups shelled edamame beans, cooked

Garnish:

• vegan parmesan, optional
• chilli flakes, optional

Preparations:

1. Bring a large pot of salted water to a boil and cook the pasta according to packet instructions. Reserve 1/2 cup of pasta water, then drain.


2. Add all pesto ingredients to a food processor. Blend until mostly smooth, scrape down the sides, and continue blending until creamy and fully combined.


3. Taste and adjust seasoning with extra tamari, lemon juice, or pepper if needed.


4. Toss the hot pasta with the pesto, adding the reserved pasta water a little at a time if needed to loosen the sauce.


5. Fold through the cooked edamame.


6. Serve immediately, optionally topping with vegan parmesan and chilli flakes.

Watch the video: https://www.youtube.com/embed/AcIw6mTyVxE

Source URL: https://chloeevegan.com/recipe/high-protein-pesto-pasta/