I think by now, most of you know me well enough to know that I love carbs. I’m not afraid to admit it! Aside from the fact that they’re delicious, they’re also our main source of energy, essential in blood sugar regulation, mood boosters, AND they can be a great source of plant-based protein.
Being from an Italian family, of course, my favorite carb is pasta. Did you know that you can get 8g of plant-based protein from 1 serving of whole wheat pasta?
The Creation of this Plant-Based Protein Recipe
As all my fellow mamas know, life gets crazy. We’ve tried meal subscription services, planning and prepping our meals at the beginning of the week, you name it. While those things are all helpful, in this hectic world, there are just some nights when you don’t get to sit down with the family to eat. How many of you end up skipping dinner or ordering take out at 9:30 pm after the kids are in bed?
Life happens! The older kids have soccer practice and dance class, and the younger kids are in bed by 7 pm. Trying to squeeze dinner in for the whole family just doesn’t always work, and while family dinners are beneficial and should be a goal, it’s ok to not be perfect!
So what do you do on the nights you’re cooking for just you? Are you going to make a whole meal? Probably not. More likely, you’re going to order take out or have a bowl of cereal, if you feel like even doing that! OR…. you can make this one-pot magic pasta dish that has plant-based protein AND is delicious.
*Just an FYI, the recipe is not ONLY plant-based protein. It does have protein from greek yogurt and cream cheese, but keep reading to the bottom if you’d like to learn the vegan option!*
My Favorite Way to Enjoy
I probably make this recipe way more than I should admit. 🤦♀️ Middle of the week after I’m done my evening clients and Dan and Gordon have already eaten is the most common.
But my absolute FAVORITE way is on a Friday night if Dan’s not home, watching reruns of my favorite sitcoms and enjoying a glass of wine.
Is it bad that I’m watching TV while eating dinner? Most might think so. But if you’re using my mindful eating strategies, you know that it’s not about where or what you’re doing. It’s about the enjoyment, the savoring, the observing. Unwinding in front of the TV with my dinner is so enjoyable for me. I’m not mindlessly munching on a bag of chips. I’m enjoying my evening and my downtime to the fullest. This actually CAN be part of mindful eating.
Tips When Making this Recipe
- Don’t add the greek yogurt in before the other ingredients. The pasta needs to cooling a bit or the yogurt will separate.
- Add sriracha to taste. Start small and add, it can get spicy!
- The best part of this recipe is that you don’t need the ingredients to be exact! Adjust as you go to suit your own tastes.
- So this recipe has plant-based protein and protein from animal products, but to make this vegan: swap canned pumpkin for greek yogurt, and use non-dairy cream cheese. Increase the beans and add nutritional yeast to bump up the protein.