High Protein Vegan Cherry Tomato Pasta (Grain-free)
Amazing, delicious and ready in 20 minutes: high protein vegan cherry tomato pasta! It is also grain-free and made with only 5 ingredients.
Servings: 4 servings
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
Calories: 303kcal | Carbohydrates: 41.6g | Protein: 17.4g | Fat: 11.3g | Saturated Fat: 1.4g | Sodium: 263mg | Fiber: 10.7g | Sugar: 9.5g