FRESH PROTEIN PASTA

High Protein Veganuary episode 3

Protein per serving: 36gr

INGREDIENTS
2 medium cooked sweet potatoes (250gr / 1 heaping cup)
220gr (2 cups) chickpea flour
2 tsp salt
2 tbsp olive oil

SAUCE
1 can tinned tomatoes
1 block silken tofu
2 tbsp nooch
2-3 Garlic cloves
1 medium carrot
1 celery stick
1 small onion

TOPPINGS
Vegan burrata @juliennebruno
Fresh basil
Drizzle of oil

METHOD
-Steam the sweet potatoes in the microwave. Fork the sweet potatoes before microwaving them so they can breathe.
-scoop out the flesh and combine with the chickpea flour and the rest of the ingredients.
-knead well until you get a firm and leathery dough. (You might need to add a bit more flour so that the dough doesn’t stick to your fingers)
-boil some water in a pan and add some salt.
-while it’s boiling, prepare the sauce.
- mince garlic and finely chop onion, carrot and celery. Add a good glug of oil to a pan and add the veggies to sweat down.
- once golden and soft add the tinned tomatoes and let cook for 10 minutes. Transfer everything to a blender and add the silken tofu and nooch. Blend until creamy and transfer back to the pan.
- once the water is boiling, use scissors to cut your little pasta strips straight into boiling water. They’re ready once they surface back at the top (3-4 minutes should do. Make sure to cut them small otherwise they’ll be a bit tough in the middle)
- drain the pasta and add it to the sauce. Serve topped with fresh basil, a drizzle of oil and a vegan burrata - mine is from @juliennebruno

#veganuary #vegandinnerideas #veganprotein #plantprotein #highproteinmeals #veganuk #veganlondon #plantbasedrecipes