What You Will Need For This Recipe:

Lemon juice 

Pasta (I use chickpea pasta for more protein) 

Pesto (I used the Trader Joe’s vegan pesto) 

Parmesan cheese

Red pepper flakes

Other Healthy Recipes To Make:

Salmon Pasta Salad

Salmon pasta salad, a recipe packed with protein & veggies! I used chickpea pasta to give it some extra protein but you’ll get plenty from the salmon if you want to use regular pasta.

Gluten Free & Vegan Vodka Pasta

This gluten free and vegan vodka pasta is a delicious and healthier spin on the classic pasta recipe. I love making plant based versions of my favorite recipes. This pasta is creamy and has a great flavor. You can use any pasta you want but I used gluten free chickpea pasta to pack in some extra protein.

Vegan Tortellini Pasta Salad Meal Prep

This vegan tortellini pasta salad meal prep is another easy and healthy lunch recipe. Or dinner. Or even a side dish! It works for so many different meals. 

Lemon Salmon Pasta

A light, delicious, simple pasta recipe with flakey lemon salmon, parmesan cheese, and a little bit of spice.

Prep Time

5 Minutes

Cook Time

12 Minutes

Serves

4

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Ingredients

1 pound salmon filets (I cut mine into 4 pieces) 

1/2 tbsp lemon juice 

16 ounces pasta (I use chickpea pasta for more protein) 

1 cup pesto (I used the Trader Joe’s vegan pesto) 

1/2 cup Parmesan cheese

Sprinkle of red pepper flakes for some spice

Method

1: Preheat oven to 400F 

2: Spread 1/3 cup pesto on top of the salmon 

3: Bake for 12 minutes at 400F 

4: While the salmon cooks, boil water for the pasta 

5: Cook the pasta al dente 

6: Drain the pasta (save a little bit of pasta water) 

7: Add cooked pasta to a bowl 

8: Add cooked salmon (cut into pieces) 

9: Add the rest of the pesto 

10: Add cheese (I did a mix of grated and shaved. I would recommend grated cheese if you only have one option!) 

11: Add lemon juice and red pepper flakes 

12: Stir everything together, top with more cheese 

13: Serve and enjoy!

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I paired it here with chickpea pasta which is packed with protein and fiber! I like having it versus wheat or white pasta for that reason. I like Banza brand but so many stores are carrying generic brands that are great now! I’ve shared another pasta recipe with it: Plant Based Pasta that used store bought organic sauce! Which is amazing if you’re in a time crunch. But if you’re looking for an easy homemade sauce- this is the one for you! 

It kind of looks like hummus but I promise it tastes nothing like hummus haha. What’s in this magical sauce? Soaked cashews (you have to make them soft to blend!), water, almond milk, garlic powder, and onion powder. Optional but also a little bit of salt if you’re into that. But seriously- does it get simpler than that?! 

I soaked the cashews for 2-3 hours in water to get them soft to make them possible to blend! After soaking them, I rinsed them with water and added them to my blender. Then I added some water, almond milk, garlic powder, and onion powder. Blended it all up and it was ready to go! If it comes out a little thicker, add more water to the mix until it’s the consistency you want.

I served mine with the easy chickpea pasta (made the same way as regular pasta), broccoli, and sautéed mushrooms. So tasty and so easy! It would be soooo good with some sweet potato noodles too (dying to make my go to sweet potatoes noodles to go with it *insert heart eyes*). The possibilities are endless! Good thing I have some leftovers  

Happy Thursday guys!! Soooo close to the weekend! 

Plant Based Pasta Sauce

This easy and healthy plant based pasta sauce is easy to make and soooo tasty!!

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Ingredients

1 1/2 cup cashews

1 cup + 2 tbsp water

2 tsp garlic powder

1 tsp onion powder

2 tbsp unsweetened almond milk

sprinkle of pink Himalayan salt

Method

Plant Based Pasta Sauce: 

1. Soak cashews in water for 2-3 hours
2. Rinse cashews with water and add to a blender
3. Add in the water, spices, and almond milk into the blender
4. Blend up and that’s it! Add more water if you want it thinner

Pasta Details:

I used Banza chickpea pasta, sautéed mushrooms, and broccoli.

 

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This pasta bowl provides the comfort of pasta but is also loaded with veggies and protein. You can’t beat that combo! If you’re craving pasta but also want to make sure you’re getting veggies in- this meal is your answer.

I sautéed some veggies in a skillet- use whatever veggies you have on hand! I used zucchini, leftover cooked brussel sprouts, tomatoes, and broccoli. It’s a great meal because you can really switch it up depending what you have on hand.

I sautéed the veggies while the pasta cooked and it all took about 10 minutes in total. Ready to eat in under 15!  I kept it simple with an organic pasta sauce. Keep an eye out for sneaky added sugar in these. I always check the ingredients to make sure they haven’t added sugar into it.

I crave warm meals alllll fall and winter long. It’s already snowing here so I am ready for all the cozy meals!! Aka this meal will be on repeat a couple times a week because it’s so simple and easy. It’s great to have easy ideas like this one in the bank for when you need a quick meal!

Hope you love it as much as I do!

Plant Based Pasta

Easy plant based pasta packed with veggies and protein!

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Ingredients

1/2 cup chickpea pasta- I used Banza

Organic pasta sauce

Zucchini

Cherry Tomatoes

Brussel Sprouts

Broccoli

Spinach

Italian Seasoning

Oil- I like using avocado oil

Method

1. Boil water and heat a skillet over medium heat
2. Add oil into the pan then add in cut up zucchini, tomatoes, and I added leftover brussel sprouts and broccoli. Use any veggies you want!
3. Cook over medium heat for about 10 minutes
4. When the water is at a boil, add pasta in. Let cook for 8-12 mins
5. Combine cooked veggies and pasta into a bowl on top of spinach. Add is as much pasta sauce as you want. Sprinkle with Italian seasoning and dig in!

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