High Protein Cheesy Fettuccine
Creamy, delicious ingredients that will fill you up make this easy dish a favorite for dinner in our house! Gluten free and high in natural natural protein with tons of versatility for any veggie or meat substitute add-ins you might enjoy.
Serving Size: 4 Prep Time: 10 minutes Cook Time: 10 minutes
- 1 c cooked Luptopia Protein Crumbles
- 1 c cashews
- 3-4 TB Nutritional Yeast
- 1/4 c veggie broth + more to adjust desired thickness
- 3/4 c plant-milk of choice (SEE TIPS)
- 3-4 cloves of minced garlic
- 1 lemon, juiced
- 1/2 tsp sea salt and black pepper, to taste
- 1-2 tsp onion salt
- 1 tsp Italian seasoning
- 1/2 c baby spinach
- 1 tsp Red Pepper flakes (omit if you don't like spicy)
- 4-5 servings of Organic Edamame/Mung Bean Fettuccine (SEE TIPS)
Add ins (optional)
- 1/2 c grape tomatoes, roasted
- 1 cup broccoli, steamed
- 2 servings of meat substitute crumbles or plant "sausage"
- In high speed blender, combine first 10 ingredients slowly add in milk and veggie broth until creamy and desired consistency is reached.
- Cook pasta as directed and drain.
- Add Luptopia Protein Crumbles and 2 c of remaining veggie broth in pan.
- Pour sauce in pan on stovetop and heat on low, adding in veggie broth as needed if thickens.
- Stir in red pepper flakes and spinach; Cook on low heat, stirring frequently until spinach is wilted. Mix in any veggies or meat substitutes.
- Combine desired amount of sauce with pasta and turn pasta gently until all pieces are coated evenly with sauce.
- Store any sauce in fridge for 5-7 days.
- For reduced sodium, replace veggie broth with water.
- Plant-milk should be oat, cashew or thicker for a creamier sauce. If you use Almond milk, just be sure it's unsweetened. Vanilla flavored milk will always be a bad choice - ask me how I know lol.
- Edamame pasta can be replaced with protein lentil pasta or any pasta of choice.
Don't have Luptopia Protein Crumbles?