Hearty Vegan Protein Pasta

🥘 Ingredients

• 200g whole wheat pasta
• 1 cup cooked lentils
• 1 avocado, diced
• 2 tablespoons olive oil
• 1/4 cup nutritional yeast
• 1/2 cup cherry tomatoes, halved
• 1/4 cup toasted pine nuts
• 2 cloves garlic, minced
• Salt and pepper to taste
• Fresh basil for garnish

👨‍🍳 Instructions

1. 1
   Cook the whole wheat pasta according to package instructions until al dente. Drain and set aside.
2. 2
   In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant.
3. 3
   Add the cooked lentils to the skillet and stir well to combine with the garlic and oil. Cook for 2-3 minutes.
4. 4
   Return the cooked pasta to the skillet, mixing it with the lentil and garlic mixture.
5. 5
   Stir in the diced avocado and cherry tomatoes, cooking for another 2 minutes to warm through.
6. 6
   Sprinkle nutritional yeast and toasted pine nuts over the pasta. Season with salt and pepper to taste.
7. 7
   Garnish with fresh basil before serving.

📊 Nutritional Information

• Calories: 950 kcal
• Protein: 35g
• Carbohydrates: 110g
• Fats: 40g
• Fiber: 20g

💡 Cooking Tips

• For extra creaminess, blend half an avocado into a sauce before mixing with the pasta.
• Toast the pine nuts in a dry skillet over medium heat until golden to enhance their flavor.
• Ensure the pasta is well-drained to prevent the dish from becoming soggy.
• Use fresh cherry tomatoes for a burst of flavor and added nutrients.