Green Pea Protein Pasta
Ingredients
For the sauce
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1/4 cup toasted pine nuts
- 300g silken tofu
- 150g baby spinach
- 200g garden peas
- Juice of 1 lemon
- 2 tbsp nutritional yeast
- Salt and pepper, to taste
For the pasta
- 300g spaghetti or any pasta of choice
- Basil leaves, for garnish
- Toasted breadcrumbs, for crunch
Preparation
In boiling water, blanch the peas and spinach for 1–2 minutes until bright green and tender. Remove with a slotted spoon and drain to set aside.
Bring a pot of salted water to a boil and cook your pasta according to package instructions. Reserve about 1/2 cup of the pasta water before draining.
In a blender, combine the garlic, toasted pine nuts, silken tofu, blanched spinach and peas, lemon juice, nutritional yeast, and a pinch of salt and pepper. Blend until smooth. If the sauce feels too thick, add a splash of the reserved pasta water to loosen it up.
Toss the cooked pasta with the sauce, adding more pasta water if needed to coat everything evenly.
Divide the pasta into bowls and top with fresh basil leaves, toasted breadcrumbs, and extra pine nuts for crunch. Enjoy!
