Description
This Creamy High-Protein Marry Me Pasta is a delicious and nutritious vegan meal prep option, featuring protein-rich lentil pasta and a luscious cashew cream sauce combined with vibrant vegetables and spices for a flavorful, satisfying dish.
Ingredients
Pasta
- 12 oz (340 g) lentil pasta
Cashew Cream
- ¼ cup (32 g) raw cashews
- ¼ cup (30 g) nutritional yeast
- 2 cups (470 ml) soy milk
Sauce Base
- 1 tsp (5 ml) olive oil
- 2 yellow onions, finely sliced
- 2 red bell peppers, thinly sliced
- 2 oz (60 g) sun-dried tomatoes, thinly sliced
- 3 garlic cloves, peeled and minced
- 1.5 tbsp (25 g) tomato paste
- 1.5 tsp (4 g) cajun spices
- 2 tsp (4 g) smoked paprika
- 1.5 cups (280 g) cooked butter beans
- Sea salt flakes, to taste
- Freshly ground black pepper, to taste
Finishing
- 4 cups (120 g) baby spinach, roughly chopped
- ¼ cup (15 g) fresh parsley, finely chopped
- 1.5 tbsp (23 ml) lemon juice
Instructions
- Soften Cashews: Place raw cashews in a heat-safe bowl, cover with boiling water, and let them soak for 30 minutes to soften. Drain and set aside.
- Cook Pasta: Prepare the lentil pasta according to the package instructions, then drain and set aside.
- Make Cashew Cream: In a blender, combine the softened cashews, nutritional yeast, and soy milk. Blend until completely smooth and creamy.
- Prepare Sauce Base: Heat olive oil in a large saucepan over medium heat. Add the sliced onions and cook covered for 5 minutes until softened.
- Add Vegetables: Stir in the red bell peppers and sun-dried tomatoes. Reduce heat to low, cover, and cook for 10 minutes, stirring regularly to prevent sticking.
- Season and Cook: Add minced garlic, tomato paste, cajun spices, smoked paprika, cooked butter beans, sea salt, and black pepper. Cook for 2 minutes, stirring frequently to combine flavors.
- Incorporate Cashew Cream: Stir the cashew cream into the saucepan and simmer for an additional 2 minutes to thicken the sauce.
- Combine and Finish: Add the cooked pasta, baby spinach, fresh parsley, and lemon juice to the sauce. Stir gently until the spinach just wilts. Adjust salt and pepper to taste before serving.
Notes
- Soaking cashews enhances the creaminess of the cashew cream; if short on time, soak in hot water for 30 minutes as suggested.
- Lentil pasta adds extra protein and fiber, making this dish nutritious and filling.
- Adjust the amount of cayenne or cajun spice according to your heat preference.
- This dish stores well for up to 4 days in an airtight container in the refrigerator, ideal for meal prep.
- To make the sauce nut-free, substitute cashew cream with a blend of silken tofu and soy milk, but note the flavor and texture will vary.
- Prep Time: 40 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegan, Plant-Based
