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