Secret veggie protein pasta
637cal, 44p, 59c, 17f (per meal)
1 medium (196g)
1 large (2-1/4 per pound, approx 3-3/4" long, 3" dia.) (164g)
1/2 medium (2-1/2" dia) (55g)
5 oz, cherry tomatoes (142g)
4 clove(s) (12g)
2 tbsp (30mL)
2 tsp (7g)
1 lbs (454g)
1 lbs (452g)
2 tbsp (8g)
1/4 cup(s) (59mL)
1
Preheat the oven to 400°F (200°C) and line a sheet pan with parchment paper.
2
Add the zucchini, bell pepper, onion, cherry tomatoes, and whole garlic to the sheet pan. Toss with the oil, Italian seasoning, and a pinch of salt and pepper. Roast for 25-30 minutes, until the vegetables are tender. Let cool for about 10 minutes.
3
Meanwhile, bring a large pot of salted water to a boil and cook the pasta according to package instructions. Drain and set aside.
4
Transfer the roasted vegetables to a blender along with the water, cottage cheese, and nutritional yeast. Blend until smooth. If the sauce is too thick, add a small amount of water to reach your desired consistency.
5
Serve the pasta topped with the sauce.