30 minute meals with over 30g protein is BACK for season 2! 🥰 Ep. 1: Silky red pepper pasta with tofu feta 🍝 Ingredients (served 2 people for us, but also serves 3 for less hungry folk) 300g pasta or pasta for 2 people 45g almonds, soaked in warm water for 10 minutes 5 roasted red peppers, flame roasted if possible, from a jar 4 sundried tomatoes + 1 tbsp oil from their jar 1 shallot, finely chopped 4 cloves garlic, minced 4 tbsp nutritional yeast 1 tbsp tomato puree 150ml salty pasta water 240g chickpeas, from 1 x 400g can, drained and rinsed Tofu feta: 200g extra firm tofu Juice of half a lemon 2 tbsp nutritional yeast 1/2 tsp sea salt, more to taste 1/4 tsp black pepper 1 tbsp extra virgin olive oil 1/2 tbsp dried oregano 1 tsp garlic powder Garnish: Fresh basil leaves Lemon zest (if unwaxed) Black pepper Toasted seeds (optional) Extra virgin olive oil Start by cooking the pasta water in very well salted water (saltier than the sea, you need about 4 tsp sea salt - 2 for regular salt) for one minute less than the packet instructions suggest. Reserve a mug of pasta water. Do not rinse the pasta when cooked! Sauté the chopped shallot for 5 minutes with a pinch of sea salt, the. Add the minced garlic and fry 2 mins more. Take off the heat and allow to cool. Make the sauce by combining the roasted red peppers, the sun-dried tomatoes, tomato puree, almonds (drain them first) nutritional yeast, sautéed shallot and garlic, and 150ml salty pasta water. Blend until smooth, season to taste (the salty pasta water should be enough salt!). Make the tofu feta by crumbling the extra firm tofu into a bowl and adding the other ingredients. Season to taste. Add the sauce to the pasta and mix in the chickpeas. Stir gently, no need to heat. Serve into bowls and top with the tofu feta. Garnish with basil, black pepper and extra virgin olive oil. #highproteinmeals #easyhealthymeals #protein - @sophsplantkitchen