Creamy Tomato Sauce Pasta (high protein recipe)
Creamy and silky smooth, this high protein vegetarian pasta recipe comes together in 20 minutes and doesn’t demand much from you. It is the perfect mid week meal to whip up when you are not in the mood to cook.
Equipment
- Blender
- Stock pot
- Sauté pan
- Tongs
- Spatula
Ingredients
Sauce -
- 300 g silken tofu
- 400 g chopped canned tomatoes
- 6-8 basil leaves
- 2 cloves garlic
- 100 ml vegetable stock
- 45 ml olive oil
- 1/2 tsp salt and 1/2 tsp pepper
Pasta -
- 300 g dried pasta
- 45 g Parmesan cheese
Instructions
- In a large stock pot add the pasta and cook as per the package instructions.
- In a blender add 30ml of olive oil and the rest of the ingredients, blend until smooth.
- Once the pasta is cooked, reserve 1/2 cup of the pasta cooking liquid and set aside. Drain out the rest.
- In a large sauté pan add the remaining 15ml olive oil, and heat for 1-2 minutes on low to medium heat, pour in the blended sauce and simmer for 4-6 minutes until bubbling on the edges.
- Toss in the cooked pasta and stir together, adjust the seasoning with more salt and pepper if needed. Take off the heat.
- If the pasta sauce is too thick add the saved pasta cooking liquid into the pan, stir and finish with parmesan cheese.
- Serve it hot with more parmesan cheese.
Notes
- Do not over cook the pasta as it will continue to cook in the hot sauce on the stove.
- Adjust the consistency as needed with more liquid if the sauce is too thick.
- We need silken tofu of this recipe to keep the sauce silky smooth.