Vegan High Protein Veggie Pasta Recipe

Ready for a high protein, stick-to-your-ribs kind of vegan meal? This pasta recipe is simple, refreshing, and hearty. Plus it is crazy easy to throw together for a last-minute dinner or easy weekly meal prep dish. Chow down on lentil pasta with fresh cooked organic veggies and vibrant herbs in a salty and savory dressing.

Put this recipe to good use with this free meal prep toolkit for vegan diets. This RD-written guide is complete with custom vegan macros, food lists, and menu planning templates to keep your diet on track and help you achieve your health and fitness goals!

How to Make This Recipe

For this recipe, you're going to need the following:

• High protein pasta like lentil, edamame, or chickpea
• Trifecta zucchini
• Cherry tomatoes
• Trifecta portobello mushrooms
• Scallions
• Kalamata olives
• Olive oil
• Lemon zest
• Red pepper chili flakes
• Salt 

Start with the pasta. Cook according to the instructions on the box and set aside to cool for when you are ready to start mixing everything together.

Tip: don't overcook the pasta! It will get mushy and hard to work with. It's better to under-cook it just a little to keep it nice and chewy. 

Dice scallions and coarsely chop parsley, including some of the smaller stems. Set aside for garnish.

Mix cooked pasta with veggies and toss together in olive oil and lemon zest. Season with salt and chili flakes to taste.

Portion out into meal containers for the future, or top with parsley and scallions, and enjoy right away!

Tastes best at room temperature or cold.

Tip: If you're making this recipe for meal prep, keep the scallions and parsley separate until you are ready to eat. This will help keep the dish tasting fresh.

Use this dish and my other high-protein vegan recipes, in your weekly vegan meal prep! 

Serve this With

This dish is incredibly versatile and can be made with any of your favorite veggies and herbs. Enjoy as a meal in itself or as a side salad to any healthy vegan meal.

Healthy pairings and swaps:

• Try this recipe with sun-dried tomatoes instead of cherry tomatoes.
• Make it vegetarian and add some feta or toss it with pesto instead of oil and lemon.
• Pair with a simple side salad of greens tossed in a light vinaigrette.

Day one or one day? Whether you are just starting your plant-based journey or a seasoned pro, we've got ready-to-eat vegan meal plans packed with flavor. You reap the benefits while we do all the shopping, cooking, and cleaning.