We all need quick meal preps in our lives that come packed with a protein punch! This sun-dried tomato basil pasta is easy to make and will have you hitting your protein goals from the lentil pasta and butter beans. This pasta is a great go-to for those busy weekends when you know you won’t have a lot of time to prep.
Meal Prep
This recipe was meant for meal preps, but you can also reduce the ingredient quantities and have it as a weeknight dinner instead. When you meal prep this recipe, you can store it in one large air-tight container in the fridge and portion out as needed or pre-portion it into smaller containers so they’re ready to grab and go – my preferred method.
What Equipment Do I Need?
- Large Pasta Pot
- Large Sauce Pan
- Cutting Board & Knife
- Wooden Spoon or Mixing Spatula
- Pasta Strainer
- Measuring Cups & Spoons
Ingredients
- Red Lentil Pasta
- Minced Garlic
- Yellow Onion
- Eggplant
- Sun-Dried Tomatoes in Oil
- Corn Starch
- Paprika
- Gluten Free Nutritional Yeast
- Canned Reduced Fat Coconut Milk
- Canned Butter Beans
- Basil
- Extra Virgin Olive Oil
Recipe Tips
- For even more protein, add our ricotta spread to this recipe.
- Make sure to completely drain the beans before using as any leftover liquid will make your pasta too watery.
Substitutions
- Red Lentil Pasta – Other protein pastas would work as well such as chickpea pasta.
- Butter Beans – You can replace these with chickpeas or cannellini beans as well.
- Extra Veggies – Add even more health to this pasta with extra veggies such as spinach or red bell pepper.
Recipe
Meal Prep Sun-Dried Tomato Basil Pasta
An easy and tasty meal that is perfect for your weekly meal prep! Or, reduce the quantities and have it as an easy weeknight dinner.
Ingredients
- 26.4 oz red lentil pasta
- 2 tsp minced garlic
- 1 yellow onion
- 1 eggplant
- 8.5 oz sun-dried tomatoes in oil
- 2 tbsp cornstarch
- 1 tsp paprika
- 1/4 cup gluten free nutritional yeast
- 2 cans reduced fat coconut milk
- 58 oz canned butter beans
- 2 large handfuls basil leaves
- 2 tbsp extra virgin olive oil
Instructions
- Cook the pasta according to package directions.
- Dice the yellow onion and eggplant.
- Add the onion and garlic to a large saucepan with extra virgin olive oil and sauté until fragrant.
- Add the diced eggplant and cover.
- Drain the oil from the tomatoes and chop each in thirds. Add to the saucepan and sauté for two minutes.
- Add the cornstarch, paprika, and nutritional yeast to the pan. Mix well.
- Add the coconut milk to the pan. Cover and cook on medium heat for 5 minutes.
- Once the pasta is cooked, open the canned butter beans and drain and rinse them. Add them to the pasta.
- Add the basil to the saucepan and sauté for one minute.
- Pour the sauce over the pasta and mix well.
- Store in the fridge in an air tight container when not consuming.
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