Dinner Ideas
Soya Keema Pasta
Red-sauce pasta with a desi engine: soya granule keema simmered into the tomato sauce, whole wheat penne, 32 g of protein a bowl.
440
kcal
32g
protein
58g
carbs
9g
fat
Per serving · makes 2 · 25 minutes
Ingredients
- •120 g whole wheat penne
- •3/4 cup soya granules, soaked in hot water and squeezed
- •2 tomatoes, pureed + 2 tbsp pizza/pasta sauce
- •1 onion + 4 garlic cloves, chopped fine
- •1/2 tsp chilli flakes, 1 tsp oregano, 1/2 tsp kashmiri chilli
- •2 tsp olive oil, coriander or basil to finish
- •1 tbsp grated cheese (optional finish)
Method
- 1.Boil the penne al dente; keep half a cup of pasta water.
- 2.Soften the onion and garlic in oil, add the soya granules, and fry 3 minutes so they toast.
- 3.Add the tomato puree, sauce, and spices; simmer 5 minutes into a thick keema sauce.
- 4.Toss the pasta in with a splash of pasta water. Finish with herbs and the cheese if using.
Coach’s note
Squeeze the soya HARD after soaking - dry granules fry and taste like keema, wet ones go spongy. This bowl out-proteins a chicken pasta at a restaurant.
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