We know according to this post that high-protein pasta alternatives are kinda my thing. Who doesn’t love pasta? Who doesn’t love a simple, healthy swap? Not to mention, plant-based, dairy-free foods are gaining popularity because we know that limiting our meat and dairy consumption and increasing plant consumption may be better for our health. Enter: this high-protein vegan alfredo made with
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This particular recipe is inspired by a
utritional yeast is deactivated yeast that you can mix into pretty much any dish that calls for cheese. It has a strong, nutty/cheesy flavor that makes it perfect for vegan recipes. Don’t confuse this with the activated yeast that is used to make bread. Nutritional yeast is awesome because it provides a great source of protein, B vitamins, and fiber. I have had a difficult time finding this sometimes in the store, but it can be found at Whole Foods, Trader Joe’s, and online at Amazon!
This recipe cooked up super
Now for the recipe!! I got 4 good-sized servings out of this, and it’s perfect to pack for lunch. Pair it with green beans, a salad, some fruit. You’re well on your way to eating more plants. 🙂
High-Protein Vegan Alfredo
- 1 box Banza shells you can use whatever your favorite pasta is!
- 1/4 cup tahini
- 1/4 cup unsweetened almond milk make sure it’s plain! vanilla would be weird!
- 2 tbsp nutritional yeast
- 1 tsp garlic powder
- 1 tsp lemon pepper seasoning
- 2 tbsp olive oil
Cook the pasta according to the directions on the box.
While the pasta cooks, stir together all the rest of the ingredients to make the alfredo sauce. Strain the pasta, but save some of the pasta water.
Add the alfredo sauce, pasta shells, and pasta water all into one pot and warm it through on low heat. Toss well and you’re all done!