This Plant Based Creamy Sausage Pasta can be made in about half an hour and packs 36 grams of PROTEIN per serving! Wow. Oh, it's also really tasty! We tried to make a really filling and wholesome meal that can be made after work on a busy day that still packs lots of nutrition.
Join us at The Chef's Table (our members only group): [ Ссылка ]
Ingredients (serves 2):
6 medium mushrooms
1 onion
4oz Pasta (we used Carbe Diem for added protein): [ Ссылка ]
10 oz Frozen Spinach
[TVP]
1/2 Cup Textured Vegetable Protein: [ Ссылка ]
2 teaspoons Garlic Powder: [ Ссылка ]
1 teaspoon Onion Powder: [ Ссылка ]
1 Tablespoon Fennel Seed: [ Ссылка ]
1 Tablespoon Soy Sauce or Tamari: [ Ссылка ]
1/2 teaspoon Black Pepper
1 teaspoon Dried Oregano: [ Ссылка ]
1 teaspoon Olive Oil
1 teaspoon Dried Thyme: [ Ссылка ]
1 - 1 1/2 Cups Water
2 Tablespoons Flour
[Sauce]
1/2 Cups Cashews: [ Ссылка ]
2 Tablespoons Nutritional Yeast: [ Ссылка ]
pinch of Salt
Black Pepper to Taste
1 teaspoon Garlic Powder
1 teaspoon Onion Powder
1 1/2 Cups Veggie Broth: [ Ссылка ]
*keep some broth or Pasta Water on hand if you wish to thin the sauce
Easy Plant Based Parmesan "Shaky" Cheese: [ Ссылка ]
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Oil Sprayer: [ Ссылка ]
Scale: [ Ссылка ]
Shun Chef Knife: [ Ссылка ]
Vitamix Blender: [ Ссылка ]
Nylon Strainer: [ Ссылка ]
HexClad 12-inch Fry Pan: [ Ссылка ]
Cooking Tongs: [ Ссылка ]
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