Pasta with veggie sauce that is still full of protein?
Try this amazing vegetarian lunch that is ready in a jiffy.
Shop ingredients
£14.99
£11.99
Nutrition (1 serving)
- 421 kcal
- 55 g carbohydrates
- 15 g fats
- 17 g protein
Per 4 portions
Per 4 portions
Sauce:
- 3 carrots
- 2 tbsp olive oil
- 200 g ricotta
- 2 tbsp nutritional yeast
- 40 g cashews
- 1 pinch thyme
- 1 pinch garlic granules
- 1 pinch pepper
- 1 pinch salt
Extras:
- 250 g tagliatelle
- 1 tbsp cheese
Instructions
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Soak the cashew nuts a day or a couple of hours before.
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Peel and chop the carrot, and cook in water for 20‑25 minutes.
For a more pronounced taste, you can also fry the carrot in a pan or roast it in the oven with a drizzle of olive oil until tender.
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Transfer the carrot into a blender with the remaining ingredients (ricotta, nutritional yeast, soaked cashew nuts, and seasoning), add 3 tablespoons of water (you can use the water from carrot cooking or just fresh water) and mix until smooth.
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Now just cook the tagliatelle according to the packet and mix with the carrot sauce – you can heat up the sauce beforehand.
- Sprinkle with chopped cashews, grated cheese and some thyme. Enjoy!
