Mediterranean Veggie Pasta (High-Protein, Gluten-Free, Vegetarian)


This mouth watering Mediterranean Veggie Pasta with pesto helps make for a wholesome, plant-based supper.

Make additional for lunch the next day- you are likely to thank oneself!

Common pasta preferences fantastic (duh), but they normally absence protein and fiber!

Improve your regular vegetarian or vegan pasta recipes by making use of a significant protein pasta built from chickpeas, lentils, or black beans. For this Mediterranean Veggie Pasta, I made use of Trader Joe’s Yellow Lentil & Brown Rice Spaghetti- they have 14 grams of protein and 3 grams of fiber per serving.

Banza is the OG large protein, legume pasta. It’s built from chickpeas and it is possibly my most loved flavor & nourishment-smart.

But what variety of registered dietitian would I be if I did not motivate you to load up on veggies? Non-starchy goodies like bell pepper, onion, tomato, zucchini, & eggplant insert texture, fiber, and Mediterranean vibes to this recipe.

Considering that I Like a significant plate of foodstuff, incorporating tons of veggies will allow me to take in a huge quantity of foodstuff without having going above my calorie requires. I’m significantly less very likely to snack on sugar or snacks when I walk away from a large plate of veg.

I pulled this meal together with Trader Joe’s Vegan Kale & Cashew Pesto Sauce… and right away un-veganed it with goat cheese. Oops! Take it or leave it.

P.S.- just one of my shoppers taught me this approach of cooking tomatoes, so I roasted them independent! SO yummy! But throwing them in with the other veggies would function, much too.

Yum!

Mediterranean Veggie Pasta

Prep Time: 10-15 minutes
Prepare dinner Time: 45 minutes

Ingredients:

  • 1 tiny eggplant, sliced and quartered
  • 1 zucchini, quartered
  • 1 red bell pepper, sliced in 1 inch pieces
  • 1 orange bell pepper, sliced in 1 inch parts
  • 1 red onion, sliced in 1 inch parts
  • Garlic salt
  • 1 pint little one tomatoes
  • Further virgin olive oil
  • 1 Garlic head
  • Thyme
  • Superior protein pasta (I used Yellow Lentil & Brown Rice, but chickpea or black bean pasta will work)
  • Pesto (I used retailer purchased but we have a recipe below)
  • Optional: goat cheese or feta cheese, dietary yeast

Guidelines:

  1. Preheat oven to 400’F. Line a substantial baking sheet (or 2) with aluminum foil. Established aside.
  2. In a large bowl, mix greens apart from for little one tomatoes. Increase olive oil* and coat evenly. Distribute on baking sheet and sprinkle with garlic salt. Roast in oven for 40 minutes.
  3. In a different baking dish, include tomatoes. Drizzle with olive oil. Include in thyme and head of garlic. Roast for 25 minutes, eliminate & drizzle with balsamic, and roast for an additional 20 minutes. When finished, crush garlic and remove thyme leaves from stem.
  4. Meanwhile, cook pasta for each guidelines.
  5. The moment veggies and pasta are full, blend with pesto.
  6. Optional: sprinkle with goat or feta cheese & delight in!

*Recognizing this food was increased in fat with pesto and goat cheese, I chose not use oil when roasting these vegetables. I applied a nonstick spray on the aluminum foil. I tossed the veggies in vegetable inventory for humidity and seasoned per standard.

Whip up this meal for you or your spouse and children? We want to see! Share your masterpiece and tag us on Instagram @diet.awareness.

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Kait Richardson is a registered dietitian nutritionist in Orlando, FL. She is a partner at a private exercise, Nutrition Recognition, where she helps discouraged yo-yo dieters reach their wellness goals utilizing 1:1 nourishment coaching. She is the co-host of the Nourishment Consciousness Podcast.

Disclaimer: Some web site posts may have one or additional affiliate hyperlinks. All thoughts are my have.

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