3-ingredient, hi-protein pasta dish - VeggieBoards
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#1 Old 12-21-2019, 08:44 AM
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3-ingredient, hi-protein pasta dish

Hard to think of an easier recipe. Pasta with spaghetti sauce and finely-mashed tofu. The mashed tofu looks kind of like ricotta cheese in the sauce.


Ingredients:

Whole-grain pasta






Tofu, mashed into very small pieces (probably easier to mash with a fork, instead of a spoon):





Pasta sauce







Directions:

1. Boil the pasta per directions on package.

2. Mix the mashed tofu into the pasta sauce, and heat up on the stove.

3. Serve pasta with the sauce.


.
Tom and blue_green_gold like this.

_________

Specific recommendations for a healthy diet include: eating more fruit, vegetables, legumes, nuts and grains; cutting down on salt, sugar and fats. It is also advisable to choose unsaturated fats, instead of saturated fats and towards the elimination of trans-fatty acids."
- United Nations' World Health Organization
http://www.who.int/topics/diet/en/

Last edited by David3; 12-21-2019 at 09:12 AM.
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#2 Old 02-15-2020, 07:53 AM
Tom
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Thanks, @David3 !

What I'm thinking might be kind of strange... but... if cheddary-flavored pasta sounds tasty, someone could take a little bit, sprinkle some Nutritional Yeast on it, and see how that was. If it was appetizing, they could season the whole batch the same way.

(Please note: I'm talking about the bright-yellow, sort of flaky, cheddary-tasting kind of nutritional yeast- NOT the powdery, grayish-brown brewer's yeast, which I got the first time by mistake when I wanted to try a recipe that called for nutritional. The recipe said that nutritional yeast gave a cheesy flavor to things... and I thought to myself: "YUMMMM!"... until I tasted it. I finished the brewer's yeast eventually because I hate to waste food and it didn't make me sick, but it was a big taste disappointment.)

Peasant (1963-1972) and Fluffy (1970s?-1982- I think of you as 'Ambrose' now)- Your spirits outshone some humans I have known. Be happy forever.
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#3 Old 02-19-2020, 06:00 PM
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Quote:
Originally Posted by Tom View Post
Thanks, @David3 !

What I'm thinking might be kind of strange... but... if cheddary-flavored pasta sounds tasty, someone could take a little bit, sprinkle some Nutritional Yeast on it, and see how that was. If it was appetizing, they could season the whole batch the same way.

(Please note: I'm talking about the bright-yellow, sort of flaky, cheddary-tasting kind of nutritional yeast- NOT the powdery, grayish-brown brewer's yeast, which I got the first time by mistake when I wanted to try a recipe that called for nutritional. The recipe said that nutritional yeast gave a cheesy flavor to things... and I thought to myself: "YUMMMM!"... until I tasted it. I finished the brewer's yeast eventually because I hate to waste food and it didn't make me sick, but it was a big taste disappointment.)

Yes! The reason why brewer's yeast tastes so terrible is because it's a byproduct of beer-brewing. Brewer's yeast retains some of the flavor of the bitter hops. Nutritional yeast is made fresh.

.

_________

Specific recommendations for a healthy diet include: eating more fruit, vegetables, legumes, nuts and grains; cutting down on salt, sugar and fats. It is also advisable to choose unsaturated fats, instead of saturated fats and towards the elimination of trans-fatty acids."
- United Nations' World Health Organization
http://www.who.int/topics/diet/en/
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#4 Old 03-24-2020, 03:02 AM
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Sound's yummy! Thanks!
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