Go Back
–+ servings

High Protein Vegan Alfredo Pasta

Delicious, silky, smooth, vegan Alfredo-style pasta made with chickpea-based pasta and silken tofu!
Print Pin
Course: Main Course
Cuisine: American, Italian
Keyword: high-protein, plant-based, plant-based protein, plant-based recipes, vegan dinners, vegan fitness, vegan nutrition, vegan recipes
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 2
Calories: 552kcal

Equipment

Ingredients

  • 227 grams chickpea pasta 1 package
  • 1/2 block silken tofu
  • 1/2 onion, diced
  • 2 cloves garlic, peeled
  • 1 tbsp olive oil
  • 1 tbsp nutritional yeast
  • 1/2 tbsp lemon juice
  • 3/4 cup reserved pasta water
  • salt + black pepper to taste

Instructions

  • Bring a large pot of water with a pinch of salt to a boil on the stovetop. Cook chickpea pasta for around 6 minutes or until al dente. Reserve around 3/4 cup of pasta water before draining.
  • While the pasta is cooking, heat olive oil in a frying pan over medium-high. Once hot, add in diced onions and peeled garlic cloves. Cook for 3-4 minutes until onions are softened.
  • Add cooked onions and garlic to a food processor along with silken tofu, nutritional yeast, lemon juice, and a generous shake of salt and black pepper.
  • Pour in 1/2 cup of the reserved pasta water and blend until smooth. Then add the last 1/4 cup of the pasta water and blend again.
  • Pour the sauce into a large saucepan and warm over medium-low heat. Add more salt and black pepper to taste.
  • Toss in the cooked drained chickpea pasta and stir until evenly distributed. Ready serve with more black pepper if desired!

Nutrition

Serving: 0.5recipe | Calories: 552kcal | Carbohydrates: 77g | Protein: 35g | Fat: 14g