Recently, I’ve been making very delicious pasta. I don’t make pasta often, as my husband isn’t a huge fan… but I’m a huge pasta lover. The last time I made pasta, it turned out very very delicious and my husband also enjoyed it very much. I become very creative when cooking pasta and it’s usually just a matter of luck whether it turns out delicious or not. I have made non-delicious pasta in the past, but overtime I think I’ve developed a skill of making yummy (and healthy and high-protein) pasta.
Today, as I was making my pasta, I took a couple pictures during the cooking process and I wrote in my notes the exact ingredients I was using so if it turned out good, I’d be able to not only replicate my recipe in the future, but also share it on this blog and create the nutritional information for it, just for knowledge. I always like to know exactly how much calories and protein content I’m getting from a serving. Well, today was one of my lucky days and the combination of ingredients and flavours was a huge success. I am so glad that I kept track of all the ingredients and measurements of each and as a result, I’ve put together a recipe for it. Enjoy!
Delicious Super Grains Fusilli Pasta With Lots of Vegetables & Tofu
- 1.5 cup of super grains fusilli pasta
- 4-5 cups of boiling water
- 2 tsp salt and 1-2 tsp olive oil for cooking pasta
- 2 tbsp extra virgin olive oil
- 1.5 red onion, chopped
- 10 spears of asparagus, cut into bite size pieces
- 1 red pepper, cut into bite size pieces
- 8 oz package (14 medium) mushrooms, cut into bite size pieces
- 1 312 g/11 oz package organic baby spinach
- 6 artichoke hearts, each cut into about 6 bite size pieces
- 1/3 cup of sliced black and green olives (mixed)
- 2.5 cups of marinara sauce
- Spices, as per preference (I used some garlic powder, onion powder, italiano, basil leaves, oregano, red chilli powder, and no salt seasoning – all to taste)
- 2 tbsp sweet and sour sauce
- 1 tbsp brown sugar
- 1 package tofu, cute into bite size pieces and marinated with a dash of soy sauce, red chilli sauce and sesame seed oil
- 4 slices of swiss cheese
- Salt, to taste
- Boil water in kettle
- Once boiled, add water, 1.5 cups of pasta, 2 tsp salt and a dash of olive oil into a pot and cook on medium flame until pasta is cooked (approximately 5-10 mins)
- Cook tofu pieces in airfryer for about 15-20 mins. I put in airfryer, and then added a dash or 2 of each: soy sauce, red chili sauce and sesame seed oil (tofu could have had more flavor, I’d probably add a couple more dashed of soy sauce next time)
- In a separate frying pan, heat 2 tbsp olive oil, add red onions and cook for a few minutes.
- Mix in asparagus and cook for another few minutes.
- Add and mex in red pepper and cook for another few minutes.
- Sprinkle some salt to speed the cooking process.
- Add mushrooms and then add the spinach. Cook until the spinach shrinks in size. Mix.
- Add artichoke hearts and olives. Mix.
- Add 2.5 cups of marinara sauce. Cook the sauce until it’s boiling in the pasta. Add any spices as you wish to the cooking sauce. Add 2 tbsp sweet and sour sauce. Add some sugar, as per your preference. Cook for a couple minutes.
- Add in tofu and mix properly.
- Add 4 slices of swiss cheese and wait for it melt.
- Turn off stove and enjoy!!! Makes 4 servings, so perfect for 2 for dinner and lunch the next day.
- Feel free to substitute any of these veggies for any other veggies that you have on hand. I mix and match ingredients all the time. Other ingredients that I use (depending on what I have) are carrots, broccoli, other coloured peppers, zucchini, etc.
- Sometimes, I swap pressed cottage cheese instead of tofu for protein
- Sometimes (when I have), I add in chopped sun dried tomatoes for some extra flavour
- Other cheese can be used in place of swiss cheese, I use swiss cheese for its high protein (1 slice has 8 g protein!!!)