Dinner Ideas
Soya Keema Pasta
Red-sauce pasta with a desi engine: soya granule keema simmered into the tomato sauce, whole wheat penne, 33 g of protein a bowl.
485
kcal
33g
protein
67g
carbs
8g
fat
Per serving · makes 2 · 25 minutes
Ingredients
- •120 g whole wheat penne
- •90 g soya granules (dry weight, about 1 cup), 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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