Yield: 1
Caprese Pasta
This low carb, high protein vegan dish is sure to fill you up with the perfect balance of vegetables, pasta and cheese (but with no cheese!)
Prep Time
5 minutes
Cook Time
15 minutes
Total Time
20 minutes
Ingredients
- 1 can Palmini Hearts of Palm Pasta, (sub Zoodles or spaghetti squash)
- 10 grape tomatoes, chopped
- 1 cup spinach, torn into small piees
Alfredo Sauce
- 3 oz Firm Tofu
- 1/8 cup low sodium vegetable broth
- 1/8 cup almond milk, (more as needed)
- 3 tbsp nutritional yeast, (more for topping)
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tbsp lemon juice
- salt to taste
- 1 tbsp basil, fresh for topping
- 1/2 tsp crushed red pepper, (optional)
Instructions
- Cook the palmini or veggie pasta according to package
- While the pasta is cooking, put all sauce ingredients into a food processor or blender and blend until smooth. You may want to add more broth or milk to your desired consistency. Taste and add more salt as needed.
- Rinse and drain pasta once it is cooked. While it is draining, place the chopped tomatoes and spinach into the same pot that you used for the pasta. Cook until spinach begins to wilt, about 2 minutes.
- Add the sauce to the pan and stir to mix until heated through, about 2 more minutes.
- Add the pasta and mix with tongs. Serve garnished with red pepper, nutritional yeast and fresh basil.
Nutrition Information:
Yield:
1Serving Size:
1 gramsAmount Per Serving: Calories: 283Total Fat: 12gSaturated Fat: 1gUnsaturated Fat: 4gSodium: 677mgCarbohydrates: 37gFiber: 10gSugar: 6gProtein: 25g
