High Protein Vegan Sun Dried Tomato Pasta

If you’re a meal prepper or just looking for a healthy, filling meal, this vegan sun dried tomato pasta recipe needs to be on your list of dishes to make! I toss chickpea penne with vegan chicken, roasted asparagus, wilted spinach, sun dried tomatoes, vegan feta cheese, and Greek dressing. This vegan sun dried tomato pasta dish is easy, high in protein, and tastes incredible!

Easy, Easy, EASY!

This pasta dish has been my go-to recipe to make lately! It’s effortless and relatively quick to make, healthy, and full of different flavors. First, I cook chickpea penne, roasted asparagus, saute vegan chicken, and wilt fresh spinach. Each of those steps takes me almost no effort. Then, I toss those ingredients with chopped sun dried tomatoes, Greek dressing, and crumbled vegan feta. I am highly confident that you can make this dish with ease, even if you have little experience in the kitchen.

Hot OR Cold

You can most definitely enjoy the vegan sun dried tomato pasta hot OR cold! I enjoy it both ways; it all depends on my mood. Actually, I think I prefer it best immediately after preparing it because it’s just slightly warm, AKA basically room temperature. I love the way it tastes fresh! However, with that being said, I think it tastes amazing, both cold from the fridge or reheated in the microwave or stovetop. I love that this pasta dish tastes delicious hot or cold, because it almost feels like two different meals. And, if you’re anything like me, you get bored of food very quickly, which makes eating this dish(if meal prepped for yourself) less boring throughout the week!

High Protein

This vegan sun dried tomato pasta is high in protein! Roughly one serving, which is about a fifth of the whole dish, will yield you around 19 grams of protein! I’d say that’s pretty good. The secret to making a pasta dish healthier and high in protein is so simple. The main thing you need to do is swap out traditional wheat pasta for one made from chickpeas, such as in this recipe, or even made from lentils. You’ll feel so much better after eating it, and the taste isn’t compromised too much, in my opinion!

If you make my high protein vegan sun dried tomato pasta recipe, don’t forget to post a picture to Instagram, tag me @chefsummerstorm, and #gardengrub so I can see your recreation!

High Protein Vegan Sun Dried Tomato Pasta

Author Chef Summer Storm – garden grub

Chickpea penne is tossed with vegan chicken, roasted asparagus, spinach, sun-dried tomatoes, vegan feta cheese, and Greek dressing. This pasta dish is easy, high in protein, and perfect for meal prepping!

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Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Course Dinner, Lunch, Main Course

Cuisine American

Servings 5 servings

Ingredients

 

• One 8-ounce box Banza chickpea penne
• 1 bunch fresh asparagus, bottom two inches removed and discarded, then cut each asparagus stalk into pieces similar in size to the penne
• One 10-ounce bag Gardein meatless chick'n strips
• 1 bag fresh spinach
• 1/2 cup vegan feta (I use Violife's!)
• 1/2 cup favorite Greek or Italian Dressing (I use Primal Kitchen's Greek Vinaigrette!)
• One 3-ounce bag sun dried tomatoes, small chopped
• 1/4 tsp kosher salt, plus more for the asparagus and chick'n
• 1/4 tsp black pepper, plus more for the asparagus and chick'n
• Olive oil, for cooking the asparagus and chick'n

Instructions

 

• First, cook the pasta according to its package instructions. Make sure to salt the pasta water! Drain and rinse the pasta under cold water to stop it from cooking.
• While the pasta is cooking, preheat the oven to 425 degrees Fahrenheit and line a large sheet pan with parchment paper. Toss the cut asparagus in one tablespoon of olive oil and a tiny pinch of salt and paper. Lay them flat on the prepared sheet pan and bake them on the middle oven rack for 8 minutes.
• Using a large saute pan, cook the vegan chick'n according to its package instructions and season it with a pinch of salt and pepper while it's cooking.
• Cut the cooked chick'n into smaller bite-sized pieces and set it aside. Then place the same saute pan you cooked the chick'n in over medium-low heat. Once hot, add in all of the spinach and a small splash of water. Cover it and let it cook for about 1 to 2 minutes. Stir well and cook until every piece is wilted; this won't take long. Place the wilted spinach in a strainer and press out all of the excess liquid. Roughly chop the spinach.
• Lastly, add all ingredients, except for the vegan feta, into a large bowl and stir until evenly combined. Then, break the feta into chunks and carefully fold it into the pasta. Taste for seasoning and add more salt, pepper, and dressing if desired!
• Enjoy immediately, cold or hot! It tastes good all three ways 🙂

Keyword sun dried tomato chicken pasta, sun dried tomato pasta recipe, vegan sun dried tomato pasta

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