Weeknight Recipes

Best recipes under 30 minutes!

SUNDRIED TOMATO

LIST:

1 box of protein pasta
1/3-2/3 cup tahini
1 cup sundried tomatoes packed in oil, not dried
2 tbsp oil from jar of tomatoes
1 1/2-2 ½ cups vegetable broth
6-8 cloves garlic
1 shallot
salt & pepper to taste 

½ tsp red pepper flakes
Optional: 1/4 cup of plant-based cream

INSTRUCTIONS:

* Bring a large pot of salted water to a boil and cook pasta set aside. 

* Chop shallot and add to a pan with the sundried tomato oil. Sauté for about 5 minutes, then add in the chopped garlic and continue to sauté for 2-3 more minutes. 

* Add the onion/garlic mixture to a blender with tahini, sundried tomatoes, salt&pepper (add optional cream) and blend until smooth. Start with 1 1/2 cup of broth & add more as needed to reach desired consistency. Add sauce and pasta to pan to combine together, garnish with red pepper flakes. Enjoy!

CREAMY PROTEIN PASTA made with silken tofu

Ingredients:

2 cups of roasted sunset tomatoes 

1 pack of silken tofu (16 oz)

4 chopped garlic cloves

1 tbsp tomato purée 

4-5 fresh basil leaves 

1-2 tbsp of nutritional yeast 

1 shallot bulb chopped 

Optional: 1/2 cup of chopped red pepper 

Black pepper, salt, red pepper flakes(optional) 

1/2-1 cup of pasta water 

Instructions:

1. Start cooking your pasta in salted boil water 

2. In a pan heat plant based butter add garlic, shallots, and tomatoes till the tomatoes are nicely roasted

3. In a blender add roasted tomatoes, basil, silken tofu, tomato purée, nutritional yeast, pasta water, and (optional: red pepper)

4. Combine sauce and pasta, stir and serve, garnish with basil and vegan Parmesan – enjoy! 

Creamy Vegan Pesto Pasta Salad:

PESTO SAUCE

½ -1 large ripe avocado skin and seed removed
2 tablespoon olive oil

(Optional: 1/4 cup of vegan cream cheese)
1 and ½ cups basil loosely packed
2-3 cloves garlic roughly chopped

¼ cup pine nuts 

lemon juice from ½ large lemon 

salt & pepper adjust to taste

ADD:

cherry tomatoes 

asparagus 

chickpeas

(Optional: vegan cheese)

INSTRUCTIONS:

First, Cook pasta according to package instructions. 

Meanwhile, make the pesto. Add all ingredients to a high-powered blender or food processor. Blend until smooth and spreadable. Scrape down the sides of the blender/food processor as needed.

Taste for salt and pepper. Toss pesto, pasta,  asparagus, tomatoes, and chickpeas together. Drizzle with olive oil, crushed red pepper, and fresh basil. 

Optional: vegan cheese and balsamic glaze. 

Enjoy cold.