Creamy High-Protein Green Pasta

Creamy High-Protein Green Pasta

Serves: 6–8
Protein boost: tofu or white beans + optional TVP

Ingredients

Pasta

• 2 packages high-protein pasta (lentil, chickpea, protein+ wheat, etc.)

• Optional: 1 cup dry TVP (to stretch the meal further)

Green Sauce

• 1 package tofu OR 1 can white beans, drained & rinsed

• 2 cloves garlic

• 2 tablespoons pumpkin seeds

• 4 tablespoons nutritional yeast

• 1 teaspoon salt (adjust to taste)

• ½ teaspoon dried oregano

• ½ teaspoon dried rosemary

• ½ teaspoon dried thyme

• 1 cup pasta cooking water or unsweetened plant milk (more as needed)

• 1–2 teaspoons vegetable bouillon paste (to taste)

• 2–3 cups greens (spinach, kale, or a mix)

Optional Toppings

• Extra nutritional yeast

• Cherry tomatoes or fresh chopped veggies

• Dairy-free parmesan cheese

Instructions

1. Cook the pasta
   Bring a large pot of salted water to a boil.

   • If using TVP, add 1 cup TVP directly to the pasta water during the last 5 minutes of cooking.
     Cook pasta according to package directions.
     Reserve 1–2 cups pasta water, then drain and rinse pasta.

2. Blend the green sauce
   In a high-speed blender, add:

   • Tofu or white beans

   • Garlic

   • Pumpkin seeds

   • Nutritional yeast

   • Salt, oregano, rosemary, thyme

   • Bouillon paste

   • Greens

   • 1 cup pasta water or plant milk

   Blend until smooth and creamy. Add more liquid as needed to reach a pourable sauce.

3. Combine
   Add the drained pasta (and TVP, if used) back to the pot or a large bowl.
   Pour the green sauce over the pasta and stir well to coat.

4. Serve & top
   Finish with extra nutritional yeast, fresh tomatoes or veggies, and dairy-free parmesan if desired.

*this recipe can be found in this YouTube video!