My attempt to prove that eating less meat doesn’t have to be boring or low-protein. This delicious high protein creamy pasta bake is popular with both veggies and meat eaters alike looking for something a bit different and exciting for dinner. Have a go and let me know what you think!

High Protein Vegan Creamy Pasta Bake (Serves 2)


200g dried egg free macaroni or pasta spirals
1 ½ tbsp olive oil
1 sprig of thyme, leaves stripped from stalk
1tbsp pea protein
½ tbsp plain white flour
Salt and black pepper to taste
~200ml soya milk
100g frozen peas
Handful of pea shoots (optional)
2tbsp nutritional yeast
2tbsp vegan cheese, grated.


  1. Preheat the oven to 200 degrees centigrade.
  2. Add the pasta and peas to a saucepan of boiling water with a generous pinch of salt, bring back to the boil then turn down to a simmer, stirring occasionally.
  3. Meanwhile, put the oil and thyme leaves in a saucepan and heat slowly on a low heat.
  4. Add in the pea protein and flour slowly, whisking constantly, until a smooth paste forms and begins to come away from the sides of the pan (add a little more flour if needs be).
  5. Cook out on a low heat for 1-2 minutes.
  6. Add the soya milk, bit by bit, whisking constantly until a lump-free sauce is achieved. Note: you may have to add more or less milk than suggested, go on the consistency of the sauce.
  7. Remove pan from heat then stir in 1tbsp of nutritional yeast, 1tbsp vegan cheese and the pea shoots.
  8. Drain the pasta and peas and add them into the sauce, mixing until everything is evenly coated.
  9. Pop into a small oven proof dish, top with the remaining cheese and nutritional yeast then bake until golden, this should take around 5-10 minutes.
  10. Serve with a generous side salad and enjoy!