This tomato pasta bake is not only creamy and delicious, it’s also filling! It’s a protein and fiber packed pasta bake. Using a bean-based pasta (one that has beans as the first—or only ingredient) makes this dish packed with protein! For example, 2 oz of lentil pasta provide ~12 grams of protein and ~10.6 g of fiber! Cashews are the base of the sauce, and make it extra creamy! Try using cashews to replace cream in recipes for a healthy plant-based fat.
If you can’t get your hands on a bean pasta, substitute with whole grain noodles. Add 1-2 cups of cooked lentils to boost the plant-protein of the dish.
1- 8 oz package lentil pasta (or other bean pasta)
1 large onion, chopped
1 cup sundried tomatoes (not oil packed)
2- 3 cups broccoli, chopped
4 cups greens (chopped kale or spinach)
½ cup jarred tomato paste
½ cup cashews
2 tablespoons dried basil
1 teaspoon garlic powder
1 teaspoon dried thyme
1 tablespoon dried oregano
Black pepper, to taste
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