Creamy lentil broccoli pasta

A delicious, creamy, high-protein recipe that is quick and easy to make. Soft tofu provides the creaminess for the sauce while the
nutritional yeast adds a slight cheesy flavour. A gluten-free version can be made by using gluten-free pasta.

– High-protein

– Budget-friendly

– Quick and easy

– Filling and satiating

If you love this pasta, try our 5-minute cashew alfredo sauce next for another creamy cashew-based sauce. 

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Creamy Lentil Broccoli Pasta

Shawna Barker BSc., R.H.N., Synergy Nutrition
Prep Time 15 mins
Cook Time 20 mins
Servings 6
Calories 514 kcal

Ingredients
  

  • 14 1/8 oz whole wheat penne (or sub other pasta)
  • 4 cups broccoli (fresh or frozen)
  • 2 1/2 cups green lentils (rinsed, canned)
  • 1 1/2 cups soft or silken tofu (1 1/2 cups = 12.3 oz)
  • 1/2 cup nutritional yeast
  • 3 tbsps extra virgin olive oil
  • 1 tbsp lime juice (or sub lemon juice)
  • 3 cloves garlic (or to taste)
  • 1 tsp onion powder (or to taste)
  • 1/2 tsp sea salt
  • 1/2 cup fresh parsley (or sub 2 tbsps dry)

Instructions
 

  • Add pasta to boiling water and reduce the heat to simmer.
  • Chop broccoli and add to the same pot of water as the pasta. Continue to simmer until both pasta and broccoli are cooked. Turn off stove.
  • Drain the pasta and broccoli mix and add back into the cooking pot. Add the canned lentils and toss until thoroughly mixed.
  • Prepare the sauce by blending the tofu, nutritional yeast (save some yeast to add as garnish), olive oil, lime juice, garlic, onion powder, and sea salt.
  • Gently mix the blended sauce with the pasta broccoli and lentil mixture. Plate each portion and garnish with chopped parsley and a sprinkle of nutritional yeast.

Nutrition

Calories: 514kcalCarbohydrates: 77gProtein: 29gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 258mgPotassium: 1198mgFiber: 19gSugar: 5gVitamin A: 813IUVitamin C: 63mgCalcium: 226mgIron: 8mg
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Watch Shawna make ‘Creamy Lentil Broccoli Pasta’