Weeknight Pasta

I feel like people way too often slander pasta as a food that is unhealthy. I say it’s about how you eat it–pasta can be a part of any well-balanced meal. This weeknight pasta dish is proof. I used a higher protein and lower-carb pasta from Camp, the company I partnered with for the video of this dish; I must say, they gained a new fan. I vaguely coined this “Weeknight Pasta” because it’s more of a template than an actual dish. Feel free to use any kind of protein or veggie for this dish, anything would work. A great hack I used was blended silken tofu to thicken the sauce while also adding an element of creaminess. It was my first time doing so and I loved it–I’d compare it to using ricotta, but it’s lower calorie and higher protein. Feel free to substitute or add anything to this!

Recipe

Serves 2

• Protein + seasonings of choice
• Veggie(s) of choice
• 1/2 medium onion, diced
• 4 cloves garlic, sliced
• 3 heaping tbsp tomato paste
• 2 tbsp sun-dried tomatoes
• 1/2 block silken tofu
• Basil for garnish
• 3 oz. pasta of choice

• Set a pot of water over high heat to boil. Once boiling, salt and add pasta. Cook for 1-2 minutes less than package instructions and save 1/4 of pasta water.
• Season protein of choice and cook, remove when fully cooked.
• While waiting for water to boil/pasta/protein to cook, prep onion, garlic, and veg for the sauce. Blend silken tofu into a liquid consistency.
• Over medium-high heat, add veg, onion, and garlic. Cook for a few minutes, then add the sun-dried tomatoes. After another minute, add tomato paste. Cook for another two minutes, then add blended tofu.
• Add 1/4 of the starchy pasta water and the pasta to the sauce. Combine and stir for 1-2 minutes until fully incorporated and sauce is sticking to the pasta.
• Plate pasta, add the protein on top and garnish with basil.