High Protein Vegan Pasta Primavera

Name: High Protein Vegan Pasta Primavera
Total time: 30 min
Ingredients: 1 package Rotini Pasta (I used the Barilla Protein + (plant-based) Rotini Pasta); 22 oz Extra Firm Silken Tofu (I used Mori Nu); 1 cup Soy Milk (unsweetened); 1 cup Nutritional Yeast; 1 tbsp Apple Cider Vinegar; 2 tsp Salt; 1 tbsp Garlic Powder; 1 tbsp Onion Powder; 14 oz Artichoke Hearts (chopped); 1 lb Baby Bella Mushrooms (sliced (and cleaned)); 3 cups Broccoli (chopped); 2 cups Peas ((frozen)); 1/2 cup Corn ((frozen)); 1 cup Shredded Carrots; Vegan Parmesan (I used a Peaceful Rebel block as a topping)

proteindeficientvegan.com

This High Protein Vegan Pasta Primavera is packed with a ton of yummy veggies and covered in a creamy sauce!

View full recipe on proteindeficientvegan.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at proteindeficientvegan.com.

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Ingredients

1 package Rotini Pasta (I used the Barilla Protein + (plant-based) Rotini Pasta)
22 oz Extra Firm Silken Tofu (I used Mori Nu)
1 cup Soy Milk (unsweetened)
1 cup Nutritional Yeast
1 tbsp Apple Cider Vinegar
2 tsp Salt
1 tbsp Garlic Powder
1 tbsp Onion Powder
14 oz Artichoke Hearts (chopped)
1 lb Baby Bella Mushrooms (sliced (and cleaned))
3 cups Broccoli (chopped)
2 cups Peas ((frozen))
1/2 cup Corn ((frozen))
1 cup Shredded Carrots
Vegan Parmesan (I used a Peaceful Rebel block as a topping)