Creamy Lemon Olive Pasta with Arugula

Name: Creamy Lemon Olive Pasta with Arugula
Prep time: 10 min
Cook time: 20 min
Total time: 10 min
Yield: 2
Ingredients: 300 g soft tofu; 2 tbsp lemon juice; 0.5 cup soy milk; 1 tbsp garlic powder; 1 tsp salt; spaghetti noodles; 1 cup arugula; 0.5 cup pitted kalamata olives

10 mins prepServes 2

Follow @evannryan for daily high protein vegan recipes! Creamy Lemon Olive Pasta with Arugula is oil free, high protein, and an absolute creamy delight!! You would never know it’s made from blending soft tofu!

2 servings

Checkout experience

Shop ingredients

Instructions

Boil your noodles to al dente, drain and set aside

To a high speed blender add: soft tofu, lemon juice, soy milk, garlic powder, salt and blend until smooth

Add drained al dente pasta noodles back to the pot and pour the sauce over the noodles

Add the olives and mix everything well to combine

Bring pot to low heat, cook on low for 10 minutes or until sauce has reduced and married with the noodles

Plate into two bowls and top with fresh arugula and black pepper

Enjoy!

View original recipe

Creamy Lemon Olive Pasta with Arugula

What you need

Instructions

More recipes

Sweet Potato & Black Bean Bowl

Tiramisu Chia Pudding

Protein Apple Crisp

Chickpea Brownies

Cranberry Pumpkin Seed Chickpeas

Flourless Peanut Butter Crunch Cookies

Cookie Dough Snack Bars

Snickers Overnight Oats

Chocolate Protein Pudding

Spinach Artichoke Chickpeas

No Bake Cosmic Brownies with Protein

Cold Brew Tiramisu Overnight Oats