Quick and Easy Protein Pasta Two Ways

I used to be a huuuuuge pasta girl because when I was young I was super picky and it’s one of the only things I liked, but sort of grew out of it because I really want my meals to be full of nutritional value. When I was eating spaghetti, butter, and cheese, it may have tasted good but it wasn’t good for me. This isn’t to say I never have pasta anymore but that it is something I might eat on occasion, not regularly. However, this chickpea pasta I would eat regularly. I love different kinds of protein pasta because it’s a great way to get plant protein. Banza Pasta and Tolerant Foods are the two brands I used here and are great. I also love Rao’s Garlic Tomato sauce when I make pasta. This recipe is super simple to make and uses really clean minimal ingredients. I had vegetables on the side this time, but the dish pictured below I added the veggies in the mix, so whatever works for you!

Ingredients

  • 1 cup of any protein pasta (I used Banza Pasta Linguine here)

  • ½ cup Rao’s homemade roasted garlic sauce

Instructions

  • Boil water (check the box for proportions)

  • Add pasta to the water and stir (duh lol)

  • Drain the water from the pasta

  • Add the tomato sauce to the pasta and stir on low heat for a minute

  • Serve the pasta on a dish and top with more tomato sauce if you want (I did)

Ingredients

  • 1 cup of any protein pasta (I used Tolerant Foods red lentil pasta here)

  • 3 cups of water

  • ½ cup Rao’s homemade tomato basil sauce

  • Large handful of baby spinach

  • 4 cherry tomatoes

  • Shredded Violife vegan parmesan cheese

Instructions

  • Boil water

  • Add pasta to the water and stir (duh lol)

  • In a separate pan cook the baby spinach and cut tomatoes with water

  • Drain the water from the pasta

  • Add the tomato sauce, baby spinach, and tomatoes to the pasta and stir on low heat for a minute

  • Serve the pasta on a dish and shred vegan parmesan cheese on top

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©2019 by Victoria Smith

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