Green Pea Penne
This is no ordinary bowl of penne! It is in fact a super plant based protein packed portion & one that is also brimming with fantastic flavour & many veggies.
One of the simplest tricks to turning around this classic midweek staple is to use legume pasta. This not only increases the protein content but also the fibre & micronutrients. I've then paired it with a super simple 5 minutes tomato sauce for the ultimate 'chuck it in & go' supper.
Key Facts
- Packed full of plant based protein
- Super easy
- High in protein & fibre
- Nutritionally balanced
Ingredients
- 70g green pea penne (I get mine from Free Foods)
- 1/2 onion
- 1/4 cup fennel pieces
- 1 stick celery
- 1/2 red pepper
- 70g organic tofu
- 1/4 cup passata
- 1/2 avocado
- 1 preserved lemon
- Salt, pepper, oregano, sesame seeds, coconut oil
Preparation
01
Add the chopped celery, onion, pepper & fennel to a sauté pan with 1/2 teaspoon coconut oil. Cover with a lid & leave to sweat on low for 5 minutes.
02
Fill another pan with water, bring to the boil & cook your pasta as per packet intrusions.
03
Chop the tofu, add to your veggies with the seasoning & passata. Re-cover & continue to cook for another 5 minutes.
04
Drain the pasta, add to the sauce, toss together & serve topped with the chopped preserved lemon & sliced avocado.
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About me
Phoebe Liebling (BSc, DipNT) is a highly respected clinician & award winning product & recipe developer based in Harley Street.
