High Protein Pasta with Chickpeas, Spinach and Cabbage

Ingredients

• Pasta1/2 cup (80 g)
• Chickpeas1/2 cup (100 g)
• Spinach3 leaf (30 g)
• Tomato Sauce4 tablespoon (56 g)
• Tofu100 g
• Garlic1 clove (3 g)
• Paprika1/2 teaspoon (2 g)
• Cabbage1/2 cup (45 g)
• Olive Oil1 teaspoon (5 ml)
• Lemon Juice1 tablespoon (15 g)

Instructions

1. 1

   Step 1

   For this recipe you need cooked chickpeas.

2. 2

   Step 2

   Cook the pasta according to the instructions on the package. Drain well once done.

3. 3

   Step 3

   Meanwhile, place the tomato sauce, oil, tofu, paprika, chopped garlic or garlic powder, lemon juice and salt and pepper to a blender cup and blitz.

4. 4

   Step 4

   Next, place the sauce in a small pot or saucepan over medium heat.

5. 5

   Step 5

   Add the cooked pasta and chickpeas and stir in. Salt and pepper to taste.

6. 6

   Step 6

   Shred the cabbage and chop the spinach.

7. 7

   Step 7

   Serve the pasta on a plate and top with the vegetables.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

High Protein Pasta with Chickpeas, Spinach and Cabbage can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.