Description
This Romesco pasta salad combines whole wheat pasta, kale, and chickpeas with a smoky roasted red pepper and almond sauce. It provides high plant-based protein and fiber, making it a good vegan meal prep choice.
Ingredients
- 8 ounces whole wheat pasta
- 4 cups chopped kale
- 1/4 small red cabbage, shredded
- 1 teaspoon lemon juice
- 3 cups cooked chickpeas (or one 15-ounce can, drained and rinsed)
- 2 tablespoons toasted pine nuts
- 1 teaspoon olive oil
- Pinch of salt
- 3 jarred roasted red bell peppers (about 5 ounces total)
- 2 tablespoons sun-dried tomatoes
- 1/2 cup firm tofu
- 1/4 cup almonds
- 1/2 tablespoon olive oil (for sauce)
- 3 tablespoons fresh lemon juice (for sauce)
- 1 clove garlic
- 1 teaspoon smoked paprika
- Salt and black pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Cook pasta until al dente according to package directions. Drain, rinse under cold water, and set aside.
- In a blender or food processor, combine roasted red peppers, sun-dried tomatoes, tofu, almonds, olive oil, lemon juice, garlic, smoked paprika, salt, and pepper. Blend until smooth and creamy. Adjust seasoning to taste.
- Add chopped kale to a large bowl. Drizzle with olive oil and a pinch of salt. Massage with your hands for 1 to 2 minutes until the leaves soften and darken in color.
- Shred red cabbage finely and toss with lemon juice and a small pinch of salt. Let it sit for 5 minutes until slightly softened and brightened in color.
- Heat a dry skillet over medium heat. Add pine nuts and toast for 2 to 3 minutes, stirring constantly until golden brown and fragrant. Remove from heat.
- In meal prep containers or a large bowl, layer Romesco sauce at the bottom. Add pasta, chickpeas, kale, and cabbage. Top with toasted pine nuts.
- Mix well before eating to coat everything in the Romesco sauce. Serve cold or at room temperature.
Notes
- For extra spice, add a pinch of chili flakes to the Romesco sauce before blending.
- Store in airtight containers in the refrigerator for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Blending and Massaging
- Cuisine: Mediterranean Inspired