Imagine the pasta-bilities! When you make pasta from bean curd sheets, you can pack 22 grams of protein in per serving with no gluten and 7 grams of carbs!

Forget carb-loading, now you can protein-load with this pasta made with 22-grams of protein per serving! Using bean curd sheets, this is easy to make and gluten-free with only 7 grams of carbs for the pasta (the marinara will add to the carb count, of course). I used Muir Glen organic since it doesn’t have added sugar.

Watch the 40-Year Old Vegan Make High Protein Pappardelle Pasta!

Sandra Sellani co-author of the award-winning 40-Year-Old Vegan Cookbook (bit.ly/2JVMLBL) makes high protein Pappardelle pasta on #LunchBreakLIVE, answering the question: “Where Do You Get Your Protein?” Special shout-out to Natalie Matthews at Natalie Matthews Fit Vegan Chef who made me aware of this product. Check her out, she's amazing! We're cooking it up old school with maranara sauce – Asia meets Italy for an easy high-protein pasta dish! #vegan #40YOV #40yearoldvegan

Posted by Jane Velez-Mitchell on Sunday, February 24, 2019
Imagine the pasta-bilities with this high protein pasta made from bean curd!

Pappardelle Pasta with Marinara from 40-Year-Old Vegan

Ingredients

Directions

  1.  Soak the sheets in a bowl of water for 20 minutes until they are pliable.
  2. Place on a cutting board and roll the sheets into a cylinder shape, widthwise
  3. Cut the roll into strips about 1 inch wide.
  4. Place strips in boiling salted water for five minutes.
  5. Drain thoroughly as product will retain water.  Pat dry with towel if necessary.
  6. Top with hot marinara sauce.

For more great recipes, get the 40-Year-Old Vegan Cookbook on amazon.com or visit www.40YOV.com