Insect Protein Pasta Bake

 

Insect Protein Pasta Bake

A sustainable and nutritious meal!

This hearty pasta bake combines the nutritional benefits of insect protein with the comforting flavours of a classic pasta dish. Made with a lentil and insect flour blend, layered with a creamy cashew-based sauce and roasted vegetables, this recipe is both delicious and sustainable.

Ingredients:

For the pasta:

• 1 cup lentil and insect flour blend
• 1 cup all-purpose flour
• 2 large eggs
• 1 cup milk
• 1/4 cup water
• 1/4 cup olive oil
• 1/4 teaspoon salt

For the sauce:

• 1 cup cashews, soaked overnight
• 1/2 cup vegetable broth
• 1/4 cup nutritional yeast
• 1/4 cup olive oil
• 2 cloves garlic, minced
• 1 tablespoon lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

For the vegetables:

• 1 large sweet potato, diced
• 1 red onion, diced
• 1 red bell pepper, diced
• 1 cup broccoli florets
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions:

1. Make the pasta: In a large bowl, whisk together the lentil and insect flour blend, all-purpose flour, eggs, milk, water, olive oil, and salt until smooth. Form the dough into a ball, wrap it in plastic wrap, and let it rest for 30 minutes. Roll out the dough into thin sheets and cut it into desired shapes. Cook the pasta in boiling salted water until al dente.
2. Prepare the sauce: Drain the soaked cashews and rinse them. In a blender, combine the cashews, vegetable broth, nutritional yeast, olive oil, garlic, lemon juice, salt, and pepper. Blend until smooth and creamy.
3. Roast the vegetables: Preheat oven to 400°F (200°C). Toss the sweet potato, red onion, red bell pepper, and broccoli florets with olive oil, salt, and pepper. Roast for 20-25 minutes, or until tender.
4. Assemble the bake: In a large baking dish, layer the cooked pasta, roasted vegetables, and cashew sauce. Repeat the layers until all ingredients are used.
5. Bake: Bake the pasta bake in the preheated oven for 20-25 minutes, or until heated through and bubbly.

Nutrition Information (per serving):

• Calories: Approximately 350-400
• Protein: Approximately 20-25 grams
• Carbohydrates: Approximately 40-45 grams
• Fat: Approximately 15-20 grams

Tips:

• Experiment with vegetables: Try different vegetables like zucchini, carrots, or mushrooms.
• Make ahead: Prepare the pasta and sauce in advance and store them in the refrigerator.
• Add protein: For a more protein-packed meal, add cooked chicken or tofu to the pasta bake.

Enjoy this delicious and sustainable insect protein pasta bake!