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.
- Preheat the oven to 200 degrees centigrade.
- 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.
- Meanwhile, put the oil and thyme leaves in a saucepan and heat slowly on a low heat.
- 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).
- Cook out on a low heat for 1-2 minutes.
- 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.
- Remove pan from heat then stir in 1tbsp of nutritional yeast, 1tbsp vegan cheese and the pea shoots.
- Drain the pasta and peas and add them into the sauce, mixing until everything is evenly coated.
- 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.
- Serve with a generous side salad and enjoy!