Who loves pesto?! This is a super easy, high protein vegan meal idea for you guys! I whipped up this tasty herby pasta for a friend and I and it was so tasty!
I was a bit lazy and decided to use my favourite store-bought vegan pesto from @rozas.gourmet . I also used a chickpea pasta to up the protein & fibre content to make this meal more filling. This recipe serves 1, but, but you can easily multiply it to make multiple servings for meal prep or if you are feeding others.
I was a bit lazy and decided to use my favourite store-bought vegan pesto from @rozas.gourmet . I also used a chickpea pasta to up the protein & fibre content to make this meal more filling. This recipe serves 1, but, but you can easily multiply it to make multiple servings for meal prep or if you are feeding others.
Here is the recipe:
PESTO PASTA TEMPEH BOWL
Serves: 1
INGREDIENTS:
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1 cup dried pasta
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2 heaped tablespoons vegan pesto
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100g tempeh, cubed
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1 cup pumpkin, cut in chunks
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3-4 cherry tomatoes, cut in half
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2 cups kale leaves, chopped
METHOD:
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Preheat the oven to 180 degrees Celsius. Line a baking tray with non-stick paper
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Marinate tempeh in 1 tablespoon of the pesto.
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Bake the pumpkin chunks first for 15 minutes. Then add the tempeh and tomatoes to the baking tray and bake for another 15 minutes until the tempeh is golden and tomatoes are soft.
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In the meantime, cook the pasta according to packet instructions. 5 minutes before the pasta is done, add in the kale and allow it to cook with the pasta.
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Drain the pasta & kale and then mix in the other tablespoon of pesto.
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Remove the tempeh, pumpkin & tomatoes from the oven and mix it with the pasta.Serve warm!
Serving suggestions: I topped my bowl with a dollop of capsicum dip too for extra flavour 🙂 you can also sprinkle on nutritional yeast for hit of cheesiness & vitamin B12 ✌🏼
Hope y’all get some pesto pasta on your fork!