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birds eye view of the high protein vegan pasta dish in a white bowl with a wooden tray behind it

Vegan High Protein Squash & Bean Pasta Recipe

A rich spicy tomato based source with fresh herbs and hearty vegetables.
Course Main Course, Pasta
Cuisine Italian
Keyword High Protein Vegan Recipes, Vegan Pasta Dishes
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 2
Calories 502 kcal

Ingredients

  • Fry spray
  • Handful fresh basil
  • A few sprigs fresh rosemary
  • 1 tsp dried oregano
  • Chilli flakes to taste
  • 3 cloves garlic finely chopped
  • 1 small red onion diced
  • 1 small/ medium red pepper finely chopped
  • 1 tin chopped tomatoes
  • 2 cups tomato & herb vegetable stock I used Kallo, regular stock will do if this is unavailable
  • 1 can cannelini beans drained and rinsed
  • 1 small butternut squash cubed
  • Salt & pepper
  • 150 g red lentil penne

Instructions

  1. preheat oven to 190°c. Place the squash on a baking tray, spray with fry spray then add a generous amount of salt and pepper. Place the tray in the centre of the oven for 35-40 minutes until the squash is cooked and crispy on the edges.

  2. After you’ve added the squash to the oven, place a large saucepan on medium heat. Once hot, add a few sprays of fry spray and the onions and garlic. Cook for 3-5 minutes then stir in the fresh and dried herbs and the chilli flakes. Cook for one further minute stirring constantly then add the pepper. Stir to combine then cook for a further 2-3 minutes.
  3. Add the chopped tomatoes and stock to the pan, bring to a boil then reduce to a simmer for 20 minutes. After 20 minutes, start cooking the pasta (lentil penne takes about 6-7 minutes) and stir the beans into the saucepan. Cook for roughly 5 minutes, then remove the squash from the oven and also add that to the saucepan and stir to combine.
  4. Once the pasta is ready, combine with the sauce and serve.

Serve and enjoy!