Quick High protein vegan pasta (15 minutes)
This simple high protein vegan pasta packs 46g per serving and comes together in just 15 minutes, with six ingredients – no chopping required. It’s a perfect healthy meal for busy nights!
Are you looking for a quick, satisfying, and protein-packed meal? This high-protein pasta recipe packs 46 grams of protein per portion and is ready in just 15 minutes using six simple ingredients.
The sauce is perfectly creamy, from blended cashews and hemp seeds. Sun-dried tomatoes add sweet and savory notes.
There is no chopping required! The sun-dried tomatoes, sunflower seeds, cashew nuts, and nutritional yeast are directly thrown in a mixer. Perfect for busy weeknights or when you need a nourishing meal in a hurry.
The recipe is for one person, but you can make more and refrigerate it for up to five days.
If you love vegan pasta recipes, you should try these: Easy Creamy Miso Mushroom pasta (Vegan), Creamy Leek Pasta With Butter Beans (Vegan) , The best Vegan Cacio E Pepe, and Easy Vegan Orzo Pasta (With Cherry Tomatoes And Butter Beans).
Table of Contents
Why you’ll love this high protein vegan pasta
- Minimal effort and minimal washing-up – No chopping is required, just blend everything together, and enjoy. This dish comes together effortlessly, even when you don’t feel like cooking.
- Ready in just 15 minutes – A quick and nourishing meal for busy days.
- Packed with plant-based protein – Cashews, hemp seeds, and nutritional yeast make this pasta a high-protein powerhouse. If you love protein-rich pasta, also try our Creamy Leek Pasta With Butter Beans (Vegan).
Nutrient-dense nuts & seeds – Loaded with healthy fats, proteins, and fiber, that fuel your body and keep you satisfied (read more about hemp seed nutrition here). - Supports hormonal balance – Protein intake (about 1g per kg of body weight) is essential for hormonal health – read more about proteins and hormonal health here.. Plus, hemp seeds provide omega-3 and omega-6 fatty acids, which are key building blocks for hormone production – read more about the relationship of fats and hormones here.
Ingredients
- Pasta – We love fusilli for this high protein pasta recipe because it’s a great vessel for holding lots of creamy sauce, but any pasta works. We used this pasta.
- Cashew nuts – Form a creamy base together with hemp seeds.
- Hemp seeds – These nutrient-dense seeds add proteins, omega-3 and omega-6, and balance the sweetness of cashew seeds with their earthiness.
- Sun-dried tomatoes – Give the sauce a richer flavor, that is both sweet and savory.
- Nutritional yeast – Often used as a substitute for cheese in vegan cuisine, nutritional yeast adds extra protein and cheesy umami flavor to the sauce.
- Salt – Used for salting the pasta water and seasoning the pasta sauce.
- Water – Used for both cooking pasta and for blending the sauce.
Ingredient replacements and ideas to add more protein:
- Whole grain or legume flour-based pasta – For an increase in fiber and protein.
- Add veggies РSaut̩ed courgette or mushrooms make great additions.
- Seeds for nuts – If you have nut allergies, cashews can be swapped for hemp, or sunflower seeds.
- Add herbs – Dried or fresh Mediterranean herbs, such as basil, thyme, or oregano, would go well with the sweetness of the sun-dried tomatoes and the cheesiness of nutritional yeast.
- Use silken tofu instead of nuts/seeds – Another great way to boost protein while keeping it creamy. This will also lower the overall calories of the high-protein pasta recipe.
Step-by-step process to make high protein vegan pasta
1. Soak the cashew nuts
- Boil 1 dl (about half a cup) water and pour it over the cashew nuts.
- Let sit for 7 minutes. This will soften the cashews and make them easier to blend into a smooth and creamy sauce.
2. Cook the pasta
- Boil plenty of water in a medium pot (pasta needs space). Season with a tablespoon of salt.
- When the water starts boiling, add the pasta and cook for as long as required on the package.
- Mix occasionally, to prevent the pasta from sticking to the bottom.
3. Make the high protein pasta Sauce
- Blend the sun-dried tomato, yeast, and soaked cashew nuts. hemp seeds, salt, and water. Blend it for 2 minutes, until the sauce is completely smooth. Make sure the mixer is not over-heating.
- The sauce should be thick, but runny enough to be easily poured from the mixer. If it’s too thick, add another tablespoon of water.
4. Assemble
- Mix the sauce with the drained pasta and enjoy.
5. Storage information
- Store leftovers in an airtight container in the fridge for up to five days. When reheating, add 2-3 tablespoons of water to the sauce to loosen the sauce.
- Extra sauce? Use it as a high protein dip, sandwich spread, or drizzle over roasted veggies.
Recipe video
More pasta recipes you’ll love
Glass noodle salad with shredded tofu (High-protein)
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Kimchi Udon With Peanut Butter
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Creamy Miso Mushroom Pasta (Vegan)
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High Protein Vegan Pasta
This simple high protein vegan pasta packs 46g per serving and comes together in just 15 minutes, with six ingredients – no chopping required. It's a perfect healthy meal for busy nights!
Equipment
- 1 Medium pot
- 1 Pasta strainer
- 1 Mixer Magic bullet
Ingredients
- 100 grams pasta
- 2 tablespoons hemp seeds
- 3 tablespoons nutritional yeast
- 20 grams cashew nuts soaked
- 50 grams sun-dried tomatoes drained
- 1/2 teaspoon salt
- 150 ml water
Instructions
Soak the cashew nuts
- Boil 1 dl (about half a cup) water and pour it over the cashew nuts.
- Let sit for 7 minutes. This will soften the cashews and make them easier to blend into a smooth and creamy sauce.
Cook the pasta
- Boil plenty of water in a medium pot (pasta needs space). Season with a tablespoon of salt.
- When the water starts boiling, add the pasta and cook for as long as required on the package.
- Mix occasionally, to prevent the pasta from sticking to the bottom.
Make the high protein pasta sauce
- Blend the sun-dried tomato, yeast, and soaked cashew nuts, hemp seeds, salt, and water. Blend it for 2 minutes, until the sauce is completely smooth. Make sure the mixer is not over-heating.
- The sauce should be thick, but runny enough to be easily poured from the mixer. If it’s too thick, add another tablespoon of water.
Assemble
- Mix the sauce with the drained pasta and enjoy.
Notes
RECIPE STEPS NOTES:Â
- It is crucial to blend the sauce long enough that it’s completely smooth. This will ensure the perfect creamy consistency. Not doing do will result in a grainy sauce.Â
- Whole grain or legume flour-based pasta – For an increase in fiber and protein.
- Add veggies РSaut̩ed courgette or mushrooms make great additions.
- Seeds for nuts – If you have nut allergies, cashews can be swapped for hemp, or sunflower seeds.
- Add herbs – Dried or fresh Mediterranean herbs, such as basil, thyme, or oregano, would go well with the sweetness of the sun-dried tomatoes and the cheesiness of nutritional yeast.
- Use silken tofu instead of nuts/seeds – Another great way to boost protein while keeping it creamy. This will also lower the overall calories of the high-protein pasta recipe.
- Store leftovers in an airtight container in the fridge for up to five days. When reheating, add 2-3 tablespoons of water to the sauce to loosen the sauce.
- Extra sauce? Use it as a high protein dip, sandwich spread, or drizzle over roasted veggies.
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Nutrition
Calories: 869kcalCarbohydrates: 120gProtein: 46gFat: 26gSaturated Fat: 3gPolyunsaturated Fat: 13gMonounsaturated Fat: 7gSodium: 1232mgPotassium: 2520mgFiber: 17gSugar: 23gVitamin A: 592IUVitamin C: 20mgCalcium: 130mgIron: 13mg
This is our trusted pasta recipe for when we need a quick meal that will keep us full for a long period of time. I hope you give it a try and love it as much as I we do. If you do, I’d love to hear your thoughts – please leave a comment and a star rating to let me know how it turned out! Your feedback not only makes my day but also helps other readers decide if they want to make it too. Happy cooking!
I recently tried this Quick High Protein Vegan Pasta recipe and was pleasantly surprised by how easy and delicious it turned out. It’s perfect for those hectic weeknights when you still want something nourishing and flavorful. I loved the boost of protein without sacrificing taste—definitely a new favorite in my kitchen!