Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Pasta with green pesto, cherry tomatoes, green beans and vegan ricotta cheese in a blue bowl.

High Protein Vegan Pasta Pesto

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Xanne
  • Total Time: 25
  • Yield: 2 servings 1x

Description

Pasta pesto is one of those dishes basically everyone loves. And for good reason. It is easy to make, has loads of flavour and it is ultimate comfort food. Plus, this vegan pasta pesto recipe is high protein.

Ingredients

Scale

For the High Protein Vegan Pasta Pesto:

  • 1 1/2 cups (150 grams) whole wheat pasta
  • 1 1/2 cups (200 grams) green beans, ends trimmed and cut in half
  • 20 cherry tomatoes, cut in half
  • 2 tbsp Vegan Green Pesto, see recipe below
  • 1 1/5 cups (300 grams) Vegan Ricotta Cheese, see recipe below

For the Vegan Green Pesto:

  • 3 tbsp roasted pumpkin seeds
  • 1/4 cup (15 grams) fresh parsley
  • 1 clove garlic
  • 2 tbsp nutritional yeast
  • 4 tbsp extra virgin olive oil
  • 1 lemon, juiced
  • 1/4 tsp salt

For the Vegan Ricotta Cheese:

  • 18 oz (500 grams) firm tofu, pressed
  • 6 tbsp nutritional yeast
  • 1/3 cup (50 grams) raw cashews, soaked
  • 1 lemon, juiced
  • 1/2 tsp salt

Instructions

  1. Bring a large pot of water to a boil.
  2. Meanwhile, make the Vegan Green Pesto by adding all of the ingredients to a food processor or a blender. Blend until smooth.
  3. Cook the pasta as per the package instructions. We recommend taking 1 to 2 minutes off of that cooking time to make sure your pasta is cooked al dente. 
  4. When your pasta still has to cook for 4 more minutes, add the green beans to the same pot. 
  5. Meanwhile, make the Vegan Ricotta Cheese by adding all of the ingredients to a food processor or a blender. Blend until smooth and creamy.
  6. Drain the pasta and green beans. Save some of the pasta water as you might need it later. Mix the pesto and the cherry tomatoes in to the pasta. If it is a bit dry, add splashes of the pasta water to loosen.
  7. Plate and serve with the Vegan Ricotta Cheese. 

Notes

Nutritional facts are estimates. If you want to be sure about the nutritional facts, be sure to check your product labels.

  • Prep Time: 15 min
  • Cook Time: 10 min

Nutrition

  • Serving Size: 1 serving
  • Calories: 727kcal
  • Sugar: 10,9g
  • Sodium: 1,3g
  • Fat: 31,7g
  • Saturated Fat: 5,1g
  • Carbohydrates: 64g
  • Fiber: 16,8g
  • Protein: 39g

Have you made the recipe?

Awesome! We would love to hear from you so please leave a review.

Find it online: https://lifeinourkitchen.com/high-protein-vegan-pasta-pesto/

Scroll to Top