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Amazing, delicious and ready in 20 minutes: high protein vegan cherry tomato pasta! It is also grain-free and made with only 5 ingredients.
Umm, can we just call this a skillet full of happiness? Hints of spring (cherry tomatoes and fresh parsley), the midwinter comforts of pasta, and enough nutrients (protein, vitamin C, antioxidants) to energize a rockstar athlete (you!).
Table of Contents
- Ingredients for High-Protein Vegan Cherry Tomato Pasta
- What is Chickpea Pasta?
- Step by Step Instructions
- Step 1: Cook the Chickpea Pasta
- Step 2: Quick-Cook the Tomatoes
- Step 3: Drain Pasta
- Step 5: Add Toppings
- Can I make this with Canned Tomatoes?
- What can I Use in Place of the Vegan Parmesan Cheese?
- Related Posts:
- High Protein Vegan Cherry Tomato Pasta {grain-free, vegan, 5 ingredients} Recipe
Ingredients for High-Protein Vegan Cherry Tomato Pasta
Here’s the lineup of ingredients for this high-protein, ready-in-no-time dish:
- Chickpea pasta, which packs a wallop of protein in one fell swoop
- Cherry or grape tomatoes (one or two colors), quickly sautéed until bursting
- Chopped fresh parsley (sprinkled on for grassy, fresh brilliance)
- A splash of olive oil or avocado oil (for cooking the tomatoes and making an instant sauce; you can also use water if you do not eat oil)
- Vegan Parmesan Cheese (my 2 minute recipe; don’t worry, I have options!)
What is Chickpea Pasta?
New to chickpea pasta? It is naturally grain-free and gluten-free (made with chickpea flour) and looks like regular wheat pasta (cook it in the same way, too). The taste is creamy, nutty and delicious. It is also very high in protein and fiber.
You can find chickpea pasta in regular grocery stores (look in the pasta aisle or the health food sections). Some of the available brands include Barilla, Banza, Lensi, Thrive Market, and Tolerant.
Step by Step Instructions
Ready for some seriously good pasta in less than 20 minutes time? Let’s do this!
Step 1: Cook the Chickpea Pasta
Boil a large pot of water (add some salt to the water, as desired) and cook the chickpea pasta until al dente, according to the package directions.
Step 2: Quick-Cook the Tomatoes
While the pasta cooks, heat the oil (or water) in a large, heavy skillet set over medium-high heat until hot. Add the tomatoes.
Cook and stir the tomatoes until they get some brown spots, puff up, and begin to burst. Instant sauce!
Step 3: Drain Pasta
Drain the pasta and add to the skillet of tomatoes. Toss and stir until combined.
Step 5: Add Toppings
Add the parsley, Vegan Parmesan Cheese, and salt & pepper to taste.
Grab a bowl and a fork, relax, and savor. We all need this right about now.
Can I make this with Canned Tomatoes?
Yes, in a pinch, canned tomatoes can fill in. Use two 15-ounce (425 g) cans whole tomatoes (drain, reserving the liquid) in place of the cherry tomatoes, breaking up the tomatoes with fingers or coarsely chop. Add some of the reserved liquid, as desired.
What can I Use in Place of the Vegan Parmesan Cheese?
One to three tablespoons of nutritional yeast, or 1/4 cup of finely chopped, toasted nuts or seeds (e.g., walnuts, hemp hearts, pepitas) can be used in place of the vegan Parmesan cheese. Store-bought vegan Parmesan is another option.
If you eat dairy, feel free to use grated Parmesan, Asiago or Romano cheese.
Happy eating!
Related Posts:
High Protein Vegan Cherry Tomato Pasta {grain-free, vegan, 5 ingredients}
Amazing, delicious and ready in 20 minutes: high protein vegan cherry tomato pasta! It is also grain-free and made with only 5 ingredients.
Ingredients
- 1 8-ounce (227 g) chickpea pasta penne {e.g., Banza, Barilla}
- 1 tablespoon (15 mL) oil of choice, or 2 tablespoons water for oil-free
- 2 pints cherry or grape tomatoes (red, yellow, or both)
- 1/2 cup (125 mL) chopped fresh parsley leaves
- 1/4 cup Vegan Parmesan Cheese (see notes for options)
- fine sea salt and black pepper, to taste
Instructions
- Boil a large pot of water (salt the water, if desired). Add the chickpea pasta; cook until al dente, according to the package directions.
- While the pasta cooks, heat the oil (or water) in a large, heavy skillet set over medium-high heat until hot. Add the tomatoes.
- Cook and stir the tomatoes for 4 to 6 minutes until the tomatoes begin to brown and burst. Continue cooking and stirring for a minute longer.
- Drain the pasta; add to the skillet with the tomatoes, tossing to combine and coat the pasta.
- Remove the skillet from the heat and add the parsley and vegan Parmesan cheese; gently toss to combine. Season to taste with salt and pepper.
- Eat and enjoy!
Notes
Storage: Store any leftover (cooled) pasta in an airtight container for up to 1 day. Reheat over low heat in skillet until warmed through, adding 1 or 2 tablespoon of water to the skillet, as needed.
Vegan Parmesan Cheese Alternatives: One to three tablespoons of nutritional yeast, or 1/4 cup of finely chopped, toasted nuts or seeds (e.g., walnuts, hemp hearts, pepitas) can be used in place of the vegan Parmesan cheese. Store-bought vegan Parmesan is another option. If you eat dairy, feel free to use grated Parmesan, Asiago or Romano cheese.
Nutrition Information
Yield 4 Serving Size About 2 cups (1/4 of recipe)Amount Per Serving Calories 303Total Fat 11.3gSaturated Fat 1.4gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 263mgCarbohydrates 41.6gFiber 10.7gSugar 9.5gProtein 17.4g
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