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Marry Me Pasta

Creamy Marry Me Pasta: High-Protein Vegan Meal Prep Delight

This High-Protein Vegan Marry Me Pasta blends lentil pasta with creamy cashew sauce, providing 38 grams of protein per serving.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Vegan
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 8 oz Lentil Pasta A gluten-free, high-protein alternative
For the Creamy Sauce
  • 1 cup Cashews Soaked in boiling water for 30 min
  • 1/4 cup Nutritional Yeast Adds cheesy flavor
  • 1 cup Soy Milk Any neutral plant-based milk works
For the Vegetables
  • 1 medium Yellow Onion Sliced finely
  • 1 medium Red Bell Pepper Thinly sliced
  • 1/2 cup Sun-dried Tomatoes
  • 3 cloves Garlic Minced
  • 2 cups Baby Spinach Sauté until just wilted
For the Taste Boosters
  • 2 tbsp Olive Oil For sautéing
  • 2 tbsp Tomato Paste
  • 1 tbsp Cajun Spices Adjust to suit your taste
  • 1 tsp Smoked Paprika Adjust to suit your taste
  • Sea Salt Flakes To taste
  • Freshly Ground Black Pepper To taste
For the Protein
  • 1 can Cooked Butter Beans Drained
  • 1 tbsp Fresh Parsley Chopped
  • 1/2 tbsp Lemon Juice Freshly squeezed

Equipment

  • Large Pot
  • Skillet
  • blender
  • Heat-safe bowl

Method
 

Step‑by‑Step Instructions
  1. Soak 1 cup of cashews in boiling water for 30 minutes, then drain and set aside.
  2. Cook lentil pasta in boiling water according to package instructions, approximately 7-10 minutes, then drain.
  3. Blend soaked cashews, 1/4 cup nutritional yeast, and 1 cup soy milk in a blender until smooth. Add reserved pasta water if too thick.
  4. Sauté 1 finely sliced yellow onion in 2 tbsp olive oil for about 5 minutes. Then add 1 sliced red bell pepper and 1/2 cup sun-dried tomatoes; cook for another 10 minutes.
  5. Stir in 3 minced garlic cloves, 2 tbsp tomato paste, and Cajun spices and smoked paprika; cook for 2 minutes.
  6. Mix in 1 can of drained butter beans and the cashew cream; cook for an additional 2-3 minutes.
  7. Add the cooked lentil pasta, 2 cups baby spinach, and lemon juice; toss gently for about 1-2 minutes.
  8. Season with sea salt flakes and freshly ground black pepper to taste. Serve warm, garnished with parsley and lemon juice.

Nutrition

Serving: 1plateCalories: 450kcalCarbohydrates: 60gProtein: 38gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 6gMonounsaturated Fat: 4gSodium: 500mgPotassium: 800mgFiber: 15gSugar: 8gVitamin A: 30IUVitamin C: 90mgCalcium: 180mgIron: 4mg

Notes

Store leftovers in an airtight container in the fridge for up to 5 days. Freezes well for up to 3 months.

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