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Creamy High-Protein Green Pasta

Feb 07, 2026

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

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

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