High-Protein Vegan ‘Marry Me Pasta’ (Meal-Prep) Recipe
This High-Protein Vegan ‘Marry Me Pasta’ is a flavorful, creamy dish perfect for meal prep. Made with lentil pasta, a rich cashew cream sauce, and packed with vegetables and spices, it offers a delicious and nutritious plant-based meal that comes together in just 35 minutes.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegan, Plant-Based
- Diet: Vegan
Ingredients
Pasta
- 12 oz lentil pasta
Cashew Cream
- 1/4 cup raw cashews
- 1/4 cup nutritional yeast
- 2 cups soy milk
Vegetables & Sauce
- 1 tsp olive oil
- 2 yellow onions, finely sliced
- 2 red bell peppers, thinly sliced
- 2 oz sun-dried tomatoes, thinly sliced
- 3 garlic cloves, peeled and minced
- 1.5 tbsp tomato paste
- 1.5 tsp Cajun spices
- 2 tsp smoked paprika
- 1.5 cups cooked butter beans
- Sea salt flakes, to taste
- Freshly ground black pepper, to taste
- 4 cups baby spinach, roughly chopped
- 1/4 cup fresh parsley, finely chopped
- 1.5 tbsp lemon juice
Instructions
- Soften Cashews: In a heat-safe bowl, cover the raw cashews with boiling water and let them soak for 30 minutes until softened. Drain and set aside for later use in the cashew cream.
- Cook Pasta: Prepare the lentil pasta according to the package instructions, usually by boiling until al dente. Drain and set aside.
- Make Cashew Cream: In a blender, combine the soaked cashews, nutritional yeast, and soy milk. Blend until the mixture is completely smooth and creamy. Set aside.
- Sauté Onions: Heat olive oil in a large saucepan over medium heat. Add the finely sliced onions, cover, and cook for 5 minutes to soften and develop flavors.
- Add Peppers and Tomatoes: Stir in the sliced red bell peppers and sun-dried tomatoes. Reduce heat to low, cover again, and cook for 10 minutes, stirring regularly to prevent sticking and encourage even cooking.
- Build the Sauce: Add the minced garlic, tomato paste, Cajun spices, smoked paprika, cooked butter beans, sea salt, and black pepper to the pan. Cook while stirring regularly for 2 minutes. Then stir in the prepared cashew cream and cook for an additional 2 minutes to thicken the sauce.
- Combine and Serve: Add the cooked pasta, roughly chopped spinach, fresh parsley, and lemon juice to the saucepan. Stir gently until the spinach is just wilted and everything is well combined. Adjust seasoning with salt and pepper as needed, then serve immediately.
Notes
- Soaking cashews is essential for a smooth, creamy sauce; do not skip this step.
- Lentil pasta adds extra protein and fiber, making this dish nutritious and filling.
- Adjust Cajun spices and smoked paprika according to your spice preference.
- This dish refrigerates well and is excellent for meal prep; reheat gently on the stovetop to maintain creaminess.
- For a nut-free version, substitute cashews with silken tofu and adjust liquid as needed.
