10-minute High-Protein Romesco Pasta (Vegan and GF)
This High-Protein Romesco Pasta is going to be your new favorite Busy Girl Dinner! This delicious bowl of pasta is perfect for low-energy days or when you don’t have much time to cook but want to ensure you get your protein in. It also reheats well, making it a fantastic, quick meal-prep option.
Combining a creamy, zesty, and flavorful romesco sauce with red lentil pasta, each serving packs a whopping 41 g of protein and 11 mg of iron, making it incredibly nourishing and satisfying, especially when paired with a handful of greens or grilled broccoli! Whether you’re looking for a post-workout meal or a simple, nutritious dinner, this one will be sure to satisfy!
This recipe is part of our Busy Girl Dinner series on social media! A collection of delicious meals that maximize nutrition for busy weeknight dinners.
Why I Love This Recipe
- High-Protein: This recipe delivers a massive 41 g of protein per serving, making it perfect for anyone looking to include more plant-based protein in their diet. It’s a great post-workout meal.
- Iron-rich: With 11mg of non-heme iron per serving. The recipe contains vitamin C and garlic to boost non-heme iron absorption.
- High-Fiber: Packed with 16 g of fiber, this meal is great for improving digestion and keeping you full longer.
- Quick and Easy: Ready in just 10 minutes, it’s ideal for busy nights or efficient meal prep.
- Meal Prep Friendly: This dish stores well, reheats beautifully and is great for batch cooking.
Ingredient Notes
- Red Lentil Pasta: A protein-rich alternative to regular pasta, red lentil pasta is also naturally gluten-free.
- Extra-Firm Tofu: Tofu provides a creamy base for the romesco sauce, adding a boost of plant-based protein and calcium. For a soy-free option, you can use soaked cashews instead.
- Marinated Red Bell Peppers: These peppers add a smoky, slightly tangy flavor to the sauce. If you don’t have marinated ones. They last a really long time in the fridge, and I always have some on hand!
- Sun-Dried Tomatoes: These provide a concentrated, tangy sweetness that pairs perfectly with the smoky peppers. For an oil-free option, use sun-dried tomatoes packed without oil.
How to Make This Recipe (Summary)
Cook the red lentil pasta according to the package instructions, adding frozen broccoli to the pot for an easy veggie boost. Blend the sauce ingredients, including marinated red bell peppers, tofu, sun-dried tomatoes, nutritional yeast, garlic, chili flakes, lemon juice, and vegetable broth, until smooth. Add more broth if needed for consistency. Combine the cooked pasta and sauce in a pot and heat until warmed through. Adjust salt to taste, then top with fresh parsley and toasted slivered almonds for garnish. View recipe card below for detailed instructions.
Variations and Tips
- Soy-Free Option: Swap tofu with soaked cashews for a creamy, soy-free version of the sauce.
- Add Greens: Stir in spinach or kale toward the end of cooking for an extra nutrient boost.
- Serve with veggies: Stir-fried broccoli, broccolini, mushrooms or small tomatoes would all go very well with this.
- Use toasted nuts: they bring a much deeper flavor.
- If you like this recipe, you’ll also love our High-Protein Lasagna Meal-Prep, High-Protein Pumpkin Pasta, or High-Protein Vegan Marry Me Pasta.
Why You’ll Love This High Protein Romesco Pasta TLDR
- Protein-packed
- Quick
- Flavorful
- Nutritious
- Meal prep friendly
