As part of our santa shred challenge, we will be posting 4 delicious recipes high in protein, and lower in calories. These recipes are specially designed to be low calorie, balanced and yet satiating and big - so you don’t need to lose out on th portion size!
See below for a step by step with pictures!
Ingredients
- 1 small pumpkin or butternut squash OR 400g pumpkin puree
- 350g Silken tofu
- 2tbsp Nutritional yeast
- 2 cloves Garlic
- 2tsp Salt (plus extra for cookin the pasta)
- 1tsp Nutmeg
- 280g Pasta
- 450g Split peas
- 3 cups fresh Spinach
- 100ml plant milk
- 1tsp paprika
- 0.5tbsp lemon juice
Directions
- 1.Cut the pumpkin in half and bake at 160 (non fan-assisted) for about 45 minutes. Once the pumpkin is cooked, take it out and leave to cool, until cool enough to handle.
- 2.Peel the pumpkin and separate the flesh.
- 3.Blend the pumpkin with the tofu, nutritional yeast, garlic, salt, almond milk and spices to make the sauce, adding water if needed.
- 4.Put the pasta on to cook according to package instructions. In the meantime transfer the sauce to a saucepan and heat up on a medium heat, stirring continuously to stop it from bubbling or sticking to the pan.
- 5.When the pasta is ready, strain it and put aside. In the meantime, bring a pan to medium/high heat and add a little water to the bottom of the pan. Cook the peas for about 3 minutes, until they soften.
- 6. In the last 30 seconds of cooking, add the spinach just so it wilts.
- 7. Mix the pasta and the sauce and the vegetables To reheat, just add a couple of tablespoons of water, heat for one minute, stir, then heat for a further 90 seconds.
Pumpkin Pasta (serves 4)
Ingredients:
1 small Pumpkin or butternut squash OR 400g pumpkin puree 350g Silken tofu 2tbsp Nutritional yeast 2 cloves Garlic 2tsp Salt (plus extra for pasta water) 1tsp Nutmeg 280g Pasta 450g Split peas 3 cups fresh Spinach 100ml plant milk 1tsp paprika 0.5tbsp lemon juice
Per Serving: 481 kcal 30.9P/64.4C/7F
1.Cut the pumpkin in half and bake at 160 (non fan-assisted) for about 45 minutes. Once the pumpkin is cooked, take it out and leave to cool, until cool enough to handle.
2.Peel the pumpkin and separate the flesh.
3.Blend the pumpkin with the tofu, nutritional yeast, garlic, salt, almond milk and spices to make the sauce, adding water if needed.
4.Put the pasta on to cook according to package instructions. In the meantime transfer the sauce to a saucepan and heat up on a medium heat, stirring continuously to stop it from bubbling or sticking to the pan.
5.When the pasta is ready, strain it and put aside. In the meantime, bring a pan to medium/high heat and add a little water to the bottom of the pan. Cook the peas for about 3 minutes, until they soften. In the last 30 seconds of cooking, add the spinach just so it wilts.
6.Mix the pasta and the sauce and the vegetables To reheat, just add a couple of tablespoons of water, heat for one minute, stir, then heat for a further 90 seconds.