HOW TO MAKE VEGAN PASTA: A High Protein, Gluten Free Dinner Recipe
Updated: Apr 19, 2020
Hi There! Welcome to this awesome pasta recipe, where I'll tell you exactly how to make delicious, vegan/gluten free pasta dinner recipe, high in protein (about 18g per serving, makes 4 servings) so you can BULK UP!
Not why you're here? Fair enough. That's not why I made it lol... BUT, if you're concerned with protein and want a dliciously vegan way to improve on that macro, you're in the right spot.
Some photos of what you'll end up with: 😋🍽💚
CHECK OUT THE VIDEO:
SOME TIPS UP FRONT:
You'll want to use Lentil Pasta (we like penne style), because it gives you a ton of protein and actually has the best texture (in my opinion) of all the GF pasta options. Yes. I've tried ALL of them.
Use a vegan meat you enjoy. We like Beyond, not everyone does. You can use Soy Curls too, and btw here's how to cook those:
THAT IS ALL! HERE ARE THE INGREDIENTS AND STEPS:
1 cup chopped onions 1 tbs minced garlic
1 cup chopped mushrooms
1 cup chopped bell pepper 1 cup frozen spinach
680 ml tomato sauce
1 tsp basil
1 tsp rosemary
1/2 cup artichoke hearts
2 tbsp of your favorite high temp (We use safflower)
4 oz vegan meat
Pasta: 1 box (8 oz) red lentil penne pasta
Handfull of your favorite, pre shredded or shredded from block (Daiya, etc)
STEPS (Video at the Bottom)
Over low - medium heat, add: Oil, Onion, Garlic.
Let simmer and stir for 5-10 minutes, or until onion starts to turn translucent (that's a fun word :)
Next add: Mushrooms, Bell peppers, Vegan meat.
Simmer and stir occasionally until vegan meat is about cooked.
Add: Spinach, Tomato sauce, Artichokes, Basil, Rosemary.
Simmer on Medium Heat for about 10 minutes.
Now let's start the pasta.
Bring 6-8 quarts of water to a boil.
Add pasta, boil for 8-10 minutes (unless package says otherwise).
After cooked, dump in strainer and run cold water over it (to stop from cooking).
How To Finish:
Stir until pasta is coated with sauce.
Cover, let cheese melt for about 5 minutes.
VOILA! You're done : ) Let us know how it turned out in the comments here, or on our YouTube recipe page: