You're just a few steps away from a dish that takes classic pasta to a new level: with our recipe for protein pasta in beetroot-feta style, pasta fans can enjoy a perfected high-protein and low-fat version. Comparisons show that our pasta dish offers 4x more protein and 55% less fat than conventional pasta dishes. The exact list of ingredients and cooking instructions can be found further down in the text.
1. Ingredients for 2 servings
- 150–200 g protein pasta, e.g., lentil pasta
- 1–2 tbsp pumpkin seed oil
- 1–2 tbsp pumpkin seeds
- 1 packet light feta cheese, diced
For the sauce:
- 3 tbsp Light Gourmet Sauce, e.g., True Curry Ketchup
- 1/2 can tomato sauce
- 2 tbsp tomato paste
- Pinch of Chunky Flavour Neutral
- 1 tsp More Spices, e.g., Pineapple Curry
- 1 tsp More Spices, e.g., Italian Allrounder
For the oven-baked beetroot:
- 2 fresh beetroots, peeled & diced
- 2 calorie oil spray
- ½ tsp More Spices, e.g., Herbal Salt
➡️ Tip: Feel free to use other vegetables, such as peas or kidney beans for an even higher protein content. Also be creative with toppings, for example with sunflower seeds, walnuts or fresh herbs. If you don't have pumpkin seed oil, you can use linseed or olive oil.
2. Preparation
- Dice the beetroot, spray with oil spray, mix with the spices in a bowl and spread on a baking tray.
- Bake in the oven for 25 minutes at 180°C.
- In the meantime, cook the pasta al dente and mix with the remaining ingredients after cooking.
- Mix all ingredients for the sauce in a pot, simmer for 5 minutes and mix with the pasta or serve with the pasta.
- Divide the pasta into two portions, top with the beetroot and enjoy – or serve as a side dish at your next BBQ.
3. Nutritional values
