20 High-Protein Pasta Recipes That Aren’t Just Chicken

Did you know that incorporating more protein into your diet can help with muscle recovery and weight management? If you’re tired of the usual chicken pasta and looking for something new, this collection of high-protein pasta recipes is just what you need! From lentil and spinach pasta bake to tempeh ramen, these 20 delicious dishes will not only tantalize your taste buds but also help you meet your protein goals in a fun and flavorful way!

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Lentil and Spinach Pasta Bake

This Lentil and Spinach Pasta Bake is a hearty, nutritious dish that brings together the earthy flavors of lentils and the freshness of spinach with a cheesy, comforting topping.

Ingredients:

• 2 cups whole wheat pasta
• 1 cup cooked lentils
• 2 cups fresh spinach, chopped
• 1 cup ricotta cheese
• 1 cup marinara sauce
• 1 cup shredded mozzarella cheese
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• Salt and pepper to taste

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Total Time: 45 minutes

Instructions:

1. Preheat your oven to 375°F (190°C).

2. Cook the whole wheat pasta according to package instructions, then drain and set aside.

3. In a large mixing bowl, combine the cooked lentils, chopped spinach, ricotta cheese, marinara sauce, garlic powder, oregano, salt, and pepper.

4. Stir in the cooked pasta until well combined.

5. Transfer the mixture to a greased baking dish and spread evenly.

6. Sprinkle the shredded mozzarella cheese on top.

7. Drizzle with olive oil and cover with foil.

8. Bake in the preheated oven for 20 minutes.

9. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.

10. Let cool for a few minutes before serving.

Tips:

• For added flavor, consider mixing in some sautéed onions or mushrooms.
• You can substitute the whole wheat pasta with gluten-free pasta if needed.
• Add a sprinkle of fresh herbs like basil or parsley before serving for extra freshness.

Chickpea Penne Pesto

This Chickpea Penne Pesto recipe combines hearty chickpeas and vibrant basil pesto for a unique, nutritious twist on a classic pasta dish.

Ingredients:

• 8 ounces penne pasta
• 1 cup canned chickpeas, drained and rinsed
• 1/2 cup fresh basil leaves
• 1/4 cup grated Parmesan cheese
• 1/4 cup pine nuts
• 2 cloves garlic, minced
• 1/4 cup olive oil
• Salt to taste
• Black pepper to taste
• 1/2 teaspoon lemon juice (optional)

Preparation Time: 10 minutes

Cooking Time: 15 minutes

Total Time: 25 minutes

Instructions:

1. Cook the penne pasta according to package instructions until al dente. Drain and set aside.

2. In a food processor, combine the basil leaves, Parmesan cheese, pine nuts, garlic, salt, and black pepper. Pulse until finely chopped.

3. With the food processor running, slowly drizzle in the olive oil until the mixture is smooth and creamy. Adjust seasoning if necessary.

4. In a large bowl, combine the cooked penne, chickpeas, and pesto sauce, tossing until well coated.

5. Serve immediately, garnished with extra Parmesan cheese and a squeeze of lemon juice if desired.

Tips:

• For a vegan version, substitute nutritional yeast for Parmesan cheese.
• Feel free to add cherry tomatoes or spinach for extra veggies.
• Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Quinoa and Turkey Spaghetti

This Quinoa and Turkey Spaghetti recipe combines the hearty flavors of lean turkey with nutty quinoa, making it a nutritious and satisfying meal.

Ingredients:

• 1 cup quinoa
• 2 cups water or broth
• 1 lb ground turkey
• 1 cup diced tomatoes
• 1/2 cup chopped onion
• 2 cloves garlic, minced
• 2 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp olive oil
• 1/4 cup grated Parmesan cheese (optional)

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Total Time: 30 minutes

Instructions:

1. Rinse the quinoa under cold water, then combine it with the 2 cups of water or broth in a pot. Bring to a boil.

2. Once boiling, reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed.

3. In a separate skillet, heat 1 tbsp of olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent.

4. Add the ground turkey to the skillet, breaking it apart and cooking until browned, about 5-7 minutes.

5. Stir in the diced tomatoes, oregano, salt, and pepper, and let it simmer for an additional 5 minutes.

6. Once the quinoa is cooked, stir it into the turkey mixture until well combined. Cook for another 2-3 minutes.

7. Serve hot, and sprinkle with grated Parmesan cheese if desired.

Tips:

• For added flavor, consider using vegetable or chicken broth instead of water.
• Add sautéed vegetables such as bell peppers or spinach for extra nutrition.
• Leftovers can be stored in the refrigerator for up to 3 days.

Black Bean Fettuccine with Avocado Sauce

This Black Bean Fettuccine with Avocado Sauce combines the rich, earthy flavors of black beans and creamy avocado for a healthy and delicious meal.

Ingredients:

• 8 ounces black bean fettuccine
• 2 ripe avocados
• 2 cloves garlic
• 1 tablespoon lime juice
• 1/4 cup fresh cilantro
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup water (more as needed)

Preparation Time: 10 minutes

Cooking Time: 8 minutes

Total Time: 18 minutes

Instructions:

1. Cook the black bean fettuccine according to package instructions until al dente, then drain.

2. While the pasta is cooking, prepare the avocado sauce by blending the avocados, garlic, lime juice, cilantro, salt, black pepper, and water in a food processor until smooth.

3. If the sauce is too thick, add more water, one tablespoon at a time, until you reach your desired consistency.

4. Combine the cooked fettuccine with the avocado sauce, tossing to coat the pasta evenly.

5. Serve immediately, garnished with additional cilantro if desired.

Tips:

• For extra flavor, add a pinch of red pepper flakes to the avocado sauce.
• To enhance presentation, top with cherry tomatoes or sliced radishes.
• This dish can be enjoyed warm or cold, making it a great option for meal prep.

Edamame Noodles with Tofu Stir-Fry

Edamame Noodles with Tofu Stir-Fry is a delightful dish that combines the nutty flavor of edamame with crispy tofu and vibrant vegetables, making it a nutritious and satisfying meal.

Ingredients:

• 8 oz edamame noodles
• 1 cup firm tofu, cubed
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 cup bell peppers, sliced
• 1 cup broccoli florets
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 2 tbsp green onions, chopped
• 1 tsp sesame seeds

Preparation Time: 10 minutes

Cooking Time: 15 minutes

Total Time: 25 minutes

Instructions:

1. Cook edamame noodles according to package instructions, then drain and set aside.

2. In a large pan, heat 1 tbsp sesame oil over medium heat.

3. Add cubed tofu to the pan and cook until golden brown on all sides, about 5-7 minutes.

4. Stir in minced garlic and grated ginger, and sauté for an additional 1 minute.

5. Add sliced bell peppers and broccoli florets to the pan, and cook for another 3-4 minutes until vegetables are tender.

6. Pour soy sauce over the stir-fry, mix well, and continue cooking for 1-2 minutes.

7. Finally, add the cooked edamame noodles to the pan, tossing everything together to combine.

8. Garnish with chopped green onions and sesame seeds before serving.

Tips:

• For added flavor, marinate the tofu in soy sauce for 15 minutes before cooking.
• You can substitute any seasonal vegetables you have on hand for variety.
• For a vegan option, ensure that soy sauce is gluten-free if needed.

Seitan Bolognese over Whole Wheat Linguine

This Seitan Bolognese over Whole Wheat Linguine brings a rich, savory flavor profile coupled with a hearty texture, making it a satisfying vegetarian alternative to traditional pasta dishes.

Ingredients:

• 8 ounces whole wheat linguine
• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 carrot, diced
• 1 celery stalk, diced
• 2 cups seitan, crumbled
• 1 can (15 ounces) crushed tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon red pepper flakes (optional)
• 1/4 cup fresh parsley, chopped (for garnish)

Preparation Time: 10 minutes

Cooking Time: 30 minutes

Total Time: 40 minutes

Instructions:

1. Cook the whole wheat linguine according to package instructions, then drain and set aside.

2. In a large skillet, heat the olive oil over medium heat. Add the chopped onion, garlic, carrot, and celery, sautéing until softened, about 5-7 minutes.

3. Stir in the crumbled seitan and cook for another 3-4 minutes until lightly browned.

4. Add the crushed tomatoes, tomato paste, dried basil, dried oregano, salt, black pepper, and red pepper flakes (if using). Mix well and let simmer for about 15 minutes to allow flavors to meld.

5. Serve the Bolognese sauce over the cooked whole wheat linguine and garnish with fresh parsley.

Tips:

• For extra flavor, add a splash of balsamic vinegar to the sauce while it simmers.
• You can substitute seitan with lentils or mushrooms for a different texture.
• Storing leftovers in an airtight container can keep the Bolognese fresh for up to 3 days in the fridge.

Cottage Cheese and Herb Stuffed Shells

This Cottage Cheese and Herb Stuffed Shells recipe combines creamy cottage cheese with fresh herbs to create a delightful and comforting dish that will please any palate.

Ingredients:

• 12 ounces jumbo pasta shells
• 2 cups cottage cheese
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons fresh basil, chopped
• 1 clove garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cups marinara sauce
• 1/4 cup additional shredded mozzarella cheese (for topping)

Preparation Time: 20 minutes

Cooking Time: 25 minutes

Total Time: 45 minutes

Instructions:

1. Preheat your oven to 375°F (190°C).

2. Cook the jumbo pasta shells according to package instructions until al dente, then drain and set aside.

3. In a mixing bowl, combine cottage cheese, mozzarella cheese, Parmesan cheese, parsley, basil, garlic, salt, and black pepper until well blended.

4. Spread half of the marinara sauce evenly in the bottom of a baking dish.

5. Stuff each cooked pasta shell with the cottage cheese mixture and place them in the baking dish on top of the sauce.

6. Pour the remaining marinara sauce over the stuffed shells, and sprinkle the additional mozzarella cheese on top.

7. Cover the dish with aluminum foil and bake for 20 minutes.

8. Remove the foil and bake for an additional 5 minutes until the cheese is bubbly and golden.

Tips:

• Feel free to add chopped spinach or cooked ground meat to the filling for added flavor and nutrition.
• Make it ahead of time and refrigerate before baking; just add a few extra minutes to the cooking time.
• Experiment with different herbs based on personal preference, such as oregano or thyme.

Protein-Packed Zucchini Noodles with Meatballs

This Protein-Packed Zucchini Noodles with Meatballs recipe combines savory flavors and wholesome ingredients, making it a delicious and healthy alternative to traditional pasta dishes.

Ingredients:

• 2 medium zucchinis
• 1 pound ground turkey or beef
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 egg
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cups marinara sauce
• 1 tablespoon olive oil
• 1/4 cup fresh basil, chopped (for garnish)

Preparation Time: 15 minutes

Cooking Time: 25 minutes

Total Time: 40 minutes

Instructions:

1. Using a spiralizer, create zucchini noodles and set aside.

2. In a mixing bowl, combine ground turkey or beef, breadcrumbs, Parmesan cheese, egg, minced garlic, oregano, salt, and pepper.

3. Form the mixture into meatballs, about 1 to 1.5 inches in diameter.

4. Heat olive oil in a skillet over medium heat and add the meatballs, cooking until browned on all sides, about 7-10 minutes.

5. Pour marinara sauce over the meatballs, cover, and simmer for another 10-15 minutes until the meatballs are cooked through.

6. Meanwhile, in a separate pan, lightly sauté the zucchini noodles for 2-3 minutes until just tender.

7. Serve the meatballs over zucchini noodles and garnish with fresh basil.

Tips:

• For added flavor, consider adding Italian seasoning to the meatball mixture.
• Make sure not to overcook the zucchini noodles to keep them firm and fresh.
• You can pre-prep the meatballs and freeze them for quick future meals.

Tempeh Alfredo with Whole Grain Rotini

This Tempeh Alfredo with Whole Grain Rotini is a creamy, plant-based dish that combines rich flavors of garlic and nutritional yeast with wholesome pasta for a satisfying meal.

Ingredients:

• 8 ounces whole grain rotini
• 1 cup tempeh, crumbled
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 1 cup cashew cream
• 1/4 cup nutritional yeast
• 1 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon lemon juice
• 2 tablespoons chopped fresh parsley (for garnish)

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Total Time: 30 minutes

Instructions:

1. Cook the whole grain rotini according to package instructions until al dente, then drain and set aside.

2. In a large skillet, heat the olive oil over medium heat and add the crumbled tempeh, cooking until browned, about 5-7 minutes.

3. Add the minced garlic to the skillet and sauté for an additional 1-2 minutes until fragrant.

4. Stir in the cashew cream, nutritional yeast, onion powder, salt, black pepper, and lemon juice, mixing until well combined.

5. Add the cooked rotini to the skillet, tossing to coat the pasta in the Alfredo sauce evenly.

6. Cook for an additional 2-3 minutes until heated through, then garnish with fresh parsley before serving.

Tips:

• You can substitute cashew cream with store-bought vegan cream if you’re short on time.
• Add vegetables like spinach or broccoli for extra nutrition.
• For a spicier flavor, consider adding red pepper flakes.

Fish and Fennel Pasta Salad

This Fish and Fennel Pasta Salad is a delightful symphony of fresh seafood and aromatic fennel, perfect for a light yet satisfying meal.

Ingredients:

• 8 ounces fusilli pasta
• 1 pound cooked fish (such as salmon or tuna), flaked
• 1 bulb fresh fennel, thinly sliced
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh parsley, chopped
• 1/2 cup olive oil
• 2 tablespoons lemon juice
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Preparation Time: 15 minutes

Cooking Time: 10 minutes

Total Time: 25 minutes

Instructions:

1. Cook the fusilli pasta according to package instructions; drain and let cool.

2. In a large bowl, combine the cooled pasta, flaked fish, sliced fennel, cherry tomatoes, red onion, and parsley.

3. In a small bowl, whisk together olive oil, lemon juice, salt, and black pepper to create a dressing.

4. Pour the dressing over the pasta salad and gently toss to combine all ingredients.

5. Refrigerate for at least 30 minutes to let the flavors meld together before serving.

Tips:

• For added flavor, consider using a flavored olive oil, such as lemon or garlic.
• Feel free to substitute the fish based on what’s fresh or available.
• This salad can be made a day ahead and stored in the fridge for perfect meal prep!

Almond Butter Soba Noodles

These Almond Butter Soba Noodles are special for their creamy texture, nutty flavor, and perfect blend of savory and sweet, making them a delightful meal.

Ingredients:

• 8 ounces soba noodles
• 1/2 cup almond butter
• 2 tablespoons soy sauce
• 1 tablespoon maple syrup
• 1 teaspoon sesame oil
• 1/4 cup water (or as needed)
• 1 cup mixed vegetables (e.g., bell peppers, carrots, snap peas)
• 2 green onions, sliced
• sesame seeds, for garnish

Preparation Time: 10 minutes

Cooking Time: 8 minutes

Total Time: 18 minutes

Instructions:

1. Cook the soba noodles according to package instructions, then drain and rinse with cold water.

2. In a medium bowl, whisk together the almond butter, soy sauce, maple syrup, sesame oil, and water until smooth.

3. In a large skillet, add the mixed vegetables and sauté over medium heat until tender, about 3-4 minutes.

4. Add the cooked soba noodles to the skillet and pour the almond butter sauce over the top, tossing to combine.

5. Cook for an additional 2 minutes, adding more water if needed to get desired consistency.

6. Serve the noodles warm, garnished with sliced green onions and sesame seeds.

Tips:

• For a spicy kick, add a dash of sriracha to the almond butter sauce.
• Feel free to customize the vegetables based on your preferences or what you have on hand.
• These noodles can be served warm or cold, making them perfect for meal prep.

High-Protein Spinach Lasagna

This High-Protein Spinach Lasagna is special for its rich flavors and nutritious ingredients, making it a delightful meal for health-conscious families.

Ingredients:

• 9 lasagna noodles whole grain
• 3 cups fresh spinach
• 2 cups ricotta cheese
• 1 cup shredded mozzarella cheese
• 1 cup grated Parmesan cheese
• 1 pound ground turkey
• 2 cups marinara sauce
• 1 teaspoon minced garlic
• 1 teaspoon dried Italian herbs
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Preparation Time: 20 minutes

Cooking Time: 40 minutes

Total Time: 1 hour

Instructions:

1. Preheat the oven to 375°F (190°C) and cook the lasagna noodles according to package instructions.

2. In a large skillet, cook the ground turkey over medium heat until browned, then add garlic, salt, pepper, and Italian herbs; cook for an additional 2 minutes.

3. Stir in the marinara sauce and fresh spinach, cooking until the spinach is wilted.

4. In a baking dish, spread a little marinara sauce on the bottom, then layer with three lasagna noodles, half of the ricotta mix, half of the turkey-spinach mixture, and a sprinkle of mozzarella.

5. Repeat the layers, finishing with noodles topped with marinara sauce and remaining mozzarella and Parmesan cheese.

6. Cover with aluminum foil and bake for 25 minutes, then remove the foil and bake for an additional 15 minutes or until cheese is bubbly and golden.

Tips:

• For added protein, mix in some cottage cheese with the ricotta.
• Feel free to use frozen spinach; just make sure to thaw and drain it well.
• Let the lasagna sit for about 10 minutes before serving for cleaner slices.

Pea Protein Pasta Primavera

This Pea Protein Pasta Primavera is special due to its vibrant mix of fresh vegetables and the nutty flavor of pea protein, making it a nutritious and delicious meal.

Ingredients:

• 8 ounces pea protein pasta
• 1 tablespoon olive oil
• 1 cup cherry tomatoes, halved
• 1 cup bell peppers, diced
• 1 cup zucchini, sliced
• 1 cup broccoli florets
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon salt
• ½ teaspoon black pepper
• ¼ cup grated Parmesan cheese (optional)
• 2 tablespoons fresh basil, chopped

Preparation Time: 10 minutes

Cooking Time: 15 minutes

Total Time: 25 minutes

Instructions:

1. Boil water in a large pot and cook the pea protein pasta according to package instructions, then drain and set aside.

2. In a large skillet, heat the olive oil over medium heat.

3. Add the minced garlic and sauté for about 1 minute until fragrant.

4. Add the cherry tomatoes, bell peppers, zucchini, and broccoli to the skillet. Cook for about 5-7 minutes or until vegetables are tender.

5. Stir in the cooked pasta, oregano, salt, and black pepper. Toss everything together and cook for another 2-3 minutes.

6. Remove from heat and sprinkle with Parmesan cheese and fresh basil before serving.

Tips:

• You can customize the vegetables based on seasonal availability.
• For a vegan option, omit the Parmesan cheese or use a vegan alternative.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Greek Yogurt Fettuccine Carbonara

This Greek Yogurt Fettuccine Carbonara is a healthier twist on the classic dish, offering creamy goodness with a tangy flavor from the yogurt.

Ingredients:

• 8 ounces fettuccine pasta
• 1 tablespoon olive oil
• 4 ounces pancetta or bacon, diced
• 2 large eggs
• 1 cup Greek yogurt
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt
• 2 tablespoons chopped fresh parsley

Preparation Time: 10 minutes

Cooking Time: 15 minutes

Total Time: 25 minutes

Instructions:

1. Cook the fettuccine pasta according to package instructions until al dente, then drain and set aside.

2. In a large skillet, heat the olive oil over medium heat and add the diced pancetta or bacon. Cook until crispy, about 5-7 minutes.

3. In a bowl, whisk together the eggs, Greek yogurt, Parmesan cheese, garlic, black pepper, and salt until well combined.

4. Remove the skillet from the heat and add the drained pasta, quickly followed by the yogurt mixture. Stir until the pasta is evenly coated and creamy.

5. Garnish with chopped parsley and serve immediately.

Tips:

• For an extra creamy texture, add a little pasta water to the sauce if it seems too thick.
• Mix in some vegetables like peas or spinach for added nutrition.
• Using high-quality Parmesan will enhance the flavor of the dish.

Cauliflower and Chickpea Curry Pasta

This Cauliflower and Chickpea Curry Pasta is special for its bold blend of spices and creamy texture that elevates a simple dish into a delightful culinary experience.

Ingredients:

• 8 oz whole wheat pasta
• 1 head cauliflower, chopped into florets
• 1 can chickpeas, drained and rinsed
• 1 tbsp olive oil
• 1 onion, diced
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 2 tsp curry powder
• 1 tsp turmeric
• 1 can coconut milk
• 1 cup vegetable broth
• Salt to taste
• Fresh cilantro for garnish

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Total Time: 30 minutes

Instructions:

1. Cook the whole wheat pasta according to package instructions, then drain and set aside.

2. In a large pan, heat olive oil over medium heat and sauté the onion until translucent.

3. Add the garlic and ginger, cooking until fragrant, about 1 minute.

4. Stir in the curry powder and turmeric, cooking for an additional 30 seconds.

5. Add the cauliflower florets and chickpeas, mixing to coat with the spices.

6. Pour in the coconut milk and vegetable broth, bringing the mixture to a simmer.

7. Cover and cook for about 10 minutes or until the cauliflower is tender.

8. Add the cooked pasta to the pan, mixing well to combine everything.

9. Season with salt to taste and cook for another 2 minutes to heat through.

10. Serve warm, garnished with fresh cilantro.

Tips:

• For added heat, consider adding a pinch of red pepper flakes when cooking the spices.
• This dish is versatile; add additional vegetables like spinach or bell peppers to boost nutrition.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.

Non-Dairy Cream Cheese and Beet Ravioli

This Non-Dairy Cream Cheese and Beet Ravioli recipe is a delightful combination of earthy beets and creamy, dairy-free filling that offers a vibrant presentation and rich flavors.

Ingredients:

• 2 cups all-purpose flour
• 1 large beet, cooked and pureed
• 1 cup non-dairy cream cheese
• 1 tablespoon nutritional yeast
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1 tablespoon olive oil
• 1/4 cup water (as needed)
• 1/4 cup fresh basil, chopped
• 1/4 teaspoon black pepper

Preparation Time: 30 minutes

Cooking Time: 10 minutes

Total Time: 40 minutes

Instructions:

1. In a large bowl, mix the flour and salt together, then create a well in the center.

2. Add the pureed beet, olive oil, and enough water to form a dough, knead for about 5 minutes until smooth.

3. In a separate bowl, combine the non-dairy cream cheese, nutritional yeast, garlic powder, basil, and black pepper until smooth.

4. Roll out the dough on a floured surface until thin, then cut into squares.

5. Place a small spoonful of the cream cheese mixture onto the center of each square.

6. Fold the squares over to form triangles, sealing the edges with a fork.

7. Bring a pot of salted water to a boil and cook the ravioli in batches for about 3-4 minutes, until they float.

8. Remove with a slotted spoon and serve with your choice of sauce.

Tips:

• For a touch of color, add chopped spinach to the filling.
• Ensure the dough is rolled as thin as possible for the best texture.
• You can freeze uncooked ravioli for later use, just make sure to separate them with parchment paper.
• Pair with a light tomato sauce or a drizzle of olive oil and herbs for added flavor.

Nutty Walnut and Mushroom Ragu

This Nutty Walnut and Mushroom Ragu is a delightful blend of earthy mushrooms and crunchy walnuts, creating a rich and satisfying flavor that will elevate any pasta dish.

Ingredients:

• 1 cup walnuts, chopped
• 2 cups mushrooms, sliced
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 cup vegetable broth
• 2 tablespoons olive oil
• 1 teaspoon thyme
• 1 teaspoon rosemary
• 1 tablespoon tomato paste
• Salt and pepper to taste
• 2 cups cooked pasta of your choice

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Total Time: 30 minutes

Instructions:

1. Heat olive oil in a large skillet over medium heat.

2. Add the chopped onion and garlic, sauté until the onion is translucent.

3. Stir in the mushrooms and cook until they are soft and browned.

4. Add the chopped walnuts, thyme, and rosemary, and cook for another 2-3 minutes.

5. Mix in the tomato paste and vegetable broth, bringing the mixture to a simmer.

6. Season with salt and pepper to taste, and let it simmer for 10 minutes to thicken.

7. Combine the ragu with the cooked pasta and serve immediately.

Tips:

• For added flavor, consider roasting the walnuts before adding them to the ragu.
• You can substitute different types of mushrooms to vary the taste.
• This ragu can also be served over polenta or rice for a gluten-free option.

Mung Bean and Kale Pasta Bowl

This Mung Bean and Kale Pasta Bowl is special for its vibrant flavors and nutritious ingredients that come together to create a deliciously wholesome meal.

Ingredients:

• 8 oz whole wheat pasta
• 1 cup mung beans
• 2 cups kale, chopped
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1/2 tsp red pepper flakes
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup vegetable broth
• 1/4 cup nutritional yeast (optional)
• 1 tbsp lemon juice

Preparation Time: 10 minutes

Cooking Time: 25 minutes

Total Time: 35 minutes

Instructions:

1. Rinse the mung beans under cold water and cook them in boiling water for about 15 minutes until tender.

2. In a separate pot, bring salted water to a boil and cook the whole wheat pasta according to package instructions, then drain and set aside.

3. In a large skillet, heat the olive oil over medium heat, then add the minced garlic and red pepper flakes, stirring for about 1 minute until fragrant.

4. Add the chopped kale to the skillet and sauté for 3-4 minutes until it begins to wilt.

5. Stir in the cooked mung beans, drained pasta, salt, black pepper, and vegetable broth, mixing everything well until heated through.

6. If desired, add nutritional yeast and lemon juice, tossing everything together for added flavor before serving.

Tips:

• For extra protein, consider adding grilled chicken or tofu.
• Feel free to substitute kale with spinach or Swiss chard based on your preference.
• You can make this dish ahead of time and store it in the refrigerator for up to 3 days.

Tempeh Ramen with Bok Choy

This Tempeh Ramen with Bok Choy is a delightful blend of umami-rich flavors and satisfying textures, perfect for a comforting meal.

Ingredients:

• 8 oz ramen noodles
• 1 tbsp sesame oil
• 8 oz tempeh, cubed
• 4 cups vegetable broth
• 2 cups water
• 2 tbsp soy sauce
• 1 tbsp miso paste
• 1 tbsp ginger, minced
• 2 cloves garlic, minced
• 2 green onions, chopped
• 2 cups bok choy, chopped
• 1 tsp chili oil (optional)

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Total Time: 30 minutes

Instructions:

1. Heat sesame oil in a large skillet over medium heat.

2. Add the cubed tempeh and cook until golden brown, about 5 minutes.

3. Stir in ginger and garlic, cooking for another 2 minutes.

4. In a large pot, combine vegetable broth, water, soy sauce, and miso paste. Bring to a simmer.

5. Add bok choy and simmer for about 3 minutes until tender.

6. Cook the ramen noodles according to package instructions, then drain and set aside.

7. Add the cooked tempeh and green onions to the broth mixture.

8. Divide the ramen noodles into bowls and ladle the broth and toppings over them.

9. Drizzle with chili oil if desired, and serve hot.

Tips:

• For extra protein, add an egg or tofu.
• Customize the spice level by adjusting the amount of chili oil.
• Use leftover vegetables or your favorite greens for added nutrition.

Red Lentil Dumpling Pasta Salad

This Red Lentil Dumpling Pasta Salad is a delightful and nutritious dish showcasing the wholesome flavors of lentils, fresh herbs, and vibrant vegetables.

Ingredients:

• 1 cup red lentils
• 2 cups water
• 1/2 cup all-purpose flour
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp garlic powder
• 1 cup cooked pasta (your choice)
• 1 cup cherry tomatoes, halved
• 1/2 cup cucumber, diced
• 1/4 cup red onion, finely chopped
• 2 tbsp fresh parsley, chopped
• 2 tbsp olive oil
• 1 tbsp lemon juice

Preparation Time: 15 minutes

Cooking Time: 20 minutes

Total Time: 35 minutes

Instructions:

1. Rinse the red lentils under cold water and drain.

2. In a pot, combine the lentils and water, bring to a boil, then reduce heat and simmer for about 15 minutes until tender.

3. Drain any excess water and let the lentils cool slightly.

4. In a mixing bowl, mash the lentils and add flour, salt, black pepper, and garlic powder. Mix until well combined.

5. Form the mixture into small dumplings, about the size of a golf ball.

6. Boil water in a large pot and carefully drop the dumplings in, cooking for about 5-7 minutes until they float to the surface.

7. Remove the dumplings and allow them to cool on a paper towel.

8. In a large bowl, combine the cooked pasta, cherry tomatoes, cucumber, red onion, and parsley.

9. Add the dumplings to the salad and drizzle with olive oil and lemon juice; toss gently to combine.

Tips:

• Make sure to let the dumplings cool slightly before adding them to the salad to maintain their texture.
• Feel free to customize the salad with your favorite vegetables or herbs.
• This dish can be enjoyed warm or cold, making it a versatile option for meal prep.