PESTO PASTA BOWL

SERVES 1 | TAKES 30 MINUTES

• MACROS

  Calories (Kcal): 715

  P: 46g

  C: 81g

  F: 23g

INGREDIENTS

• 1/3 packet of red lentil pasta (or pulse pasta of choice)

• Broccoli, chopped

• Pumpkin, cubed (or pre roasted)

• 100g of soft or firm tofu (not silken)

• 1/3 cup beetroot, bought pre-cooked or steamed fresh at home.

• 3 cherry tomatoes, halved

• 1/4 avocado

• 2 tbsp high protein pesto (see recipe under Snacks & Condiments section)

• S + P to taste

METHOD

1. Place your pumpkin into the air-fryer at 175 degrees Celcius for 15 minutes. Alternatively use the oven although this may take slightly longer. After 15 minutes, add the tofu to the air fryer/oven and allow everything to cook for another 10 minutes.

2. While the pumpkin cooks, place your pasta and broccoli into a small pot and cover with boiling water, and allow to cook for 8-10 minutes or according to packet instructions.

3. While the pasta cooks, if you haven’t already, prepare your high protein pesto (recipe under snacks & condiments).

4. Once the pasta is cooked, drain and rinse well with warm water.

5. Place your pasta and broccoli into a bowl, add the pumpkin and tofu, beetroot, and tomato.

6. Top with avocado, a generous helping of the high protein pesto, and S + P to taste, and enjoy!

   Tip:

   I highly recommend pre-roasting your pumpkin and prepping the pesto for this recipe at the start of the week to reduce the cook time from 30 minutes down to 10 minutes which makes this great high protein go-to recipe to have through the week when you are short on time.