Description
This High-Protein Vegan ‘Marry Me Pasta’ is a flavorful, nutrient-dense meal-prep recipe combining lentil pasta with a creamy cashew and nutritional yeast sauce, infused with smoky spices, sun-dried tomatoes, and fresh greens. Perfect for vegan and plant-based eaters seeking a satisfying, protein-rich dinner that’s easy to prepare ahead of time.
Ingredients
Scale
Pasta
- 12 oz lentil pasta
Cashew Cream
- 1/4 cup cashews (raw)
- 1/4 cup nutritional yeast
- 2 cups soy milk
Vegetables and 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 sit for 30 minutes to soften. This step ensures a creamy cashew cream when blended. After soaking, drain the cashews and set them aside.
- Cook Pasta: Prepare the lentil pasta according to the package instructions. Typically, this involves boiling water, adding pasta, and cooking for the recommended time 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 perfectly smooth and creamy. This cashew cream will be the base for the sauce.
- 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 sweetness.
- Add Peppers and Tomatoes: Add the thinly sliced red bell peppers and sun-dried tomatoes to the saucepan. Reduce the heat to low, cover again, and cook for 10 minutes, stirring regularly to prevent sticking and ensure even cooking.
- Build the Sauce: Add minced garlic, tomato paste, cajun spices, smoked paprika, cooked butter beans, and a pinch of sea salt and black pepper. Cook for 2 minutes while stirring regularly to release the flavors. Then stir in the prepared cashew cream and cook for another 2 minutes allowing the sauce to thicken.
- Assemble and Finish: Add the cooked pasta, roughly chopped baby spinach, finely chopped fresh parsley, and lemon juice to the pot. Stir and cook just until the spinach wilts. Taste and adjust the seasoning with additional salt and pepper if needed. Serve warm and enjoy!
Notes
- Soaking the cashews is essential for a smooth sauce; do not skip this step.
- You can substitute butter beans with other cooked white beans like cannellini or great northern beans for a similar texture.
- Use gluten-free lentil pasta if you need a gluten-free option.
- Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 1 month.
- This recipe can be easily doubled to meal prep for the week.
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegan
Keywords: high protein vegan pasta, marry me pasta vegan, cashew cream pasta, lentil pasta recipe, vegan pasta meal prep, plant-based pasta, smoked paprika pasta sauce, cajun spice pasta
