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Protein packed pasta

This 15-minute meal, makes a perfect dinner date recipe in case you are celebrating Valentine's Day! But even if you don't, this pasta recipe makes a great mid-week meal but you can also prepare the sauce in advance!

Vegan, soy free | Serves 3 | MAIN


  • 255g whole wheat pasta
  • 350g silken tofu (I'm using extra firm silken tofu from blue dragon)
  • 200g roasted red peppers (from a jar)
  • 15g nutritional yeast
  • 1 clove of garlic
  • 50g walnuts
  • Salt and pepper
  • Pinch of oregano
  • 1 tablespoon of olive oil
  • 1/2 lemon, juice and zest
  • 30g vegan parmesan (I'm using Parveggio grated from greenvie)
  • 30g fresh arugula



1.Boil the pasta in salted water according to the package instructions.

2.In a food processor, add all the remaining ingredients except from the parmesan and arugula.

3.Blend until smooth and taste to adjust the seasoning and acidity to your preference.

4.Add the sauce into a pan on a medium heat for 1-2 minutes, before you add the cooked pasta.

5.Add 60-80ml of the pasta water to loosen it up.

6.Serve with parmesan and fresh arugula.




*You can prepare the sauce up to 3 days in advance and keep it in the fridge to use it with pasta when needed.

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