ONE POT PROTEIN PASTA

SERVES 1 | TAKES 20 MINUTES

• MACROS

  Calories (Kcal): 630

  P: 32g

  C: 77g

  F: 22g

INGREDIENTS

• 1-2 tbsp EVOO

• 1/4 red onion, diced

• 2 cloves garlic, crushed

• ~1 cup chopped vegetables (some good options include mushrooms, zucchini, carrot, broccoli)

• Olives, halved

• 1/2 tin tomatoes (I use cherry tomatoes)

• 1/2 cup passata

• 1/2-1 cup water or veg stock

• 1 tbsp Italian spice mix

• 80-100g protein pasta (e.g. Vetta protein pasta) or red lentil/pulse pasta (if gluten free)

• Fresh basil, chopped

• Nutritional yeast

  NOTE:

  Instead of using tin tomatoes, passata, water and Italian spice mix feel free to use store bought pasta sauce.

METHOD

1. Place the chopped vegetables and pasta in a pot, cover with boiling water and cook for 15 minutes.

2. Once the pasta is cooked, strain contents of the pot and sit to the side.

3. Using the same pot, sauté onion and garlic in olive oil for a few minutes until fragrant and onion is translucent.

4. Add in the olives, tin tomatoes, passata sauce, water, and Italian spices and bring to boil.

5. Stir in the cooked pasta and veggies.

6. Transfer pasta dish to a bowl and serve with fresh chopped basil and a generous helping of nutritional yeast, and enjoy!