Protein-packed Avocado Bean Spaghetti
A flavorful blend of crumbled tofu, creamy avocado, and cannellini beans, seasoned with a touch of spice from red pepper flakes. With a refreshing hint of lemon juice and parsley, this dish not only satisfies the taste buds but also provides an impressive 21g of protein per serving. Enjoy hot or cold.
Servings:
Ingredients
- 8 oz spaghetti (gluten-free if preferred)
- 1 tablespoon olive oil
- 1 12oz block(s) extra-firm or firm tofu crumbled
- 1 teaspoon crushed red pepper flakes (reduce or omit for less spicy)
- salt & pepper to taste
- 1 large avocado mashed
- 1 14oz can(s) cannellini beans drained and rinsed
- 2 tablespoon(s) lemon juice
- 1/2 cup(s) parsley
Instructions
- Cook pasta according to the instructions on the packaging. Drain the pasta, retaining a cup of the pasta cooking water.
- Meanwhile, heat the olive oil in a large non-stick pan or skillet over medium-high heat. Add the tofu and red pepper flakes, season with salt and pepper and cook until golden browned. Then take off the heat.
- In the pan of tofu, add the mashed avocado, white beans, lemon juice, parsley, and more salt and pepper to taste and mix. Add the spaghetti along with 1-2 tablespoons of the retained pasta cooking water. Toss the spaghetti in the sauce and add the remaining pasta cooking water as needed, until the pasta is coated in the sauce.
- Enjoy the pasta hot, or allow it to cool and enjoy as a cooled pasta. Store the cooled pasta in an airtight container for up to 3 days.
Notes
For oil-free: simply omit the oil and instead do a water or broth sautรฉ.
Nutrition
Serving: 1 serving (recipe makes 4 servings) | Calories: 453kcal | Carbohydrates: 66g | Protein: 21g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Sodium: 309mg | Potassium: 560mg | Fiber: 11g | Sugar: 3g | Vitamin A: 854IU | Vitamin C: 18mg | Calcium: 123mg | Iron: 5mg
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