Fancy a super tasty and nutritious meal? Then this delicious high protein pasta is just the thing for you. With lots of fresh vegetables and delicious spices, this recipe is guaranteed to be a tasty highlight that's not just perfect for preparing for your juice cleansebut also ideal as a follow-up. You can find out which ingredients you need and how to make the pasta yourself in this article. Below you will find the cooking video with our chef Michi.
Ingredients (4 portions):
500g chickpea pasta
100g soy shreds
1 tsp vegetable stock
300ml boiling hot water
frying oil
2 cloves of garlic
1 red onion & 2 shallots
30g dried tomatoes
3 medium carrots
1 fennel bulb
1 red bell bell pepper
250g canned tomato pieces
250ml water
240g kidney beans
2 tsp Italian herbs
1 tsp paprika powder
1 tsp turmeric
1 tbsp coconut blossom sugar
salt & pepper
100g baby spinach
Vegan parmesan
basil
Ingredients:
- Cook the pasta according to the instructions on the packaging
- Boil 300ml of water and mix the soy shreds and vegetable stock in a bowl. Then pour in the hot water and leave the shreds to infuse for 10 minutes
- Finely chop the garlic, onion and shallots
- Heat a large pan with frying oil. Sauté the onion and garlic until translucent. Then add the sun-dried tomatoes and stir everything carefully
- Cut the carrots into slices, the fennel into cubes and the peppers into strips
- Add the tomato pieces (from the tin), kidney beans, softened soy shreds and Italian herbs to the pan along with the chilli, salt & pepper, carrots, fennel and bell pepper strips
- Add approx. 250 ml of water and stir in
- Optionally add turmeric and coconut blossom sugar and simmer everything together for 20 minutes
- Add the baby spinach towards the end of the cooking time
- Place the cooked pasta on a plate and serve with the sauce
- Decorate with vegan cheese and parsley as desired
Nutritional values (per portion):
668 kcal
90g carbohydrates
38,3g protein
14,5g fat
Recipe video: