Creamy Carrot Pasta (High Protein)
There are so many ways to get enough protein on a plant based diet and this recipe is the perfect example that you really can have it all! I collaborated with Blair from @holisticrendezvous for this recipe when I was in town visiting my family in Denver. I love collaborating with other chef’s because we can really vibe out and connect though food.
This recipe is similar to an Alfredo with ad additional sweet note from the carrots and the perfect pairing of thyme and roasted garlic to really take it to the next level. The sauce itself is loaded with protein, and since it’s paired with a high protein pasta, you’re looking at 40g of protein per serving! It’s the perfect plant based easter lunch recipe or just a recipe to get you hyped up about spring and warmer weather on the horizon.
This creamy pasta is:
gut friendly
packed with protein
easy to make
kid friendly!
dairy free, gluten free, and refined sugar free
Tag me @chef_bai over on instagram to show me your pics of your pasta night!
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Serves about 2-3:
The Goods:
6-7 carrots, rough chopped
1 head garlic, top sliced off and removed
1 onion, peeled and sliced
1 tbsp fresh thyme
1 tsp olive oil
1 tbsp lemon zest
1 1/2 tsp salt, divided
1 tsp black pepper
1 block firm tofu, drained and pressed
2 cups veggie broth (maybe more if you want to stretch the sauce
Juice of 1 lemon
high protein pasta! (think brown rice, edamame, or chickpea pasta!)
Garnish with olive oil, more lemon zest, flakey sea salt and thyme
The Method:
Preheat the oven to 400* F and grab a baking sheet.
Add the carrots, garlic head and onion to the baking sheet. Top with thyme, half the salt, olive oil, lemon zest and pepper. Toss the carrots and onion in the spices and oil and bake for 20 minutes or until the carrots are fork tender.
While the carrots are baking, cook your pasta to package instructions. Once the pasta is cooked, drain it and place it back in the pot - we’ll use the pot to mix the pasta and the sauce later!
After the carrots and onions are done roasting, add them to a blender with the rest of the salt, the tofu, lemon juice and veggie broth. Blend until smooth and add more broth if you need to for your desired consistency.
Pour the sauce over the noodles, mix well, reheat if needed and serve in 3-4 serving bowls. Top with lemon zest, olive oil, flakey sea salt and more thyme. Enjoy!
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