One-Pot High-Protein Creamy Tomato Noodles
These creamy tomato noodles combine plant protein, vegetables, and a rich tomato sauce in one easy skillet. Ready in under 20 minutes, they're perfect for busy weeknights and meal prep.
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Equipment
- Large skillet or sauté pan
- Medium bowl
Ingredients
- 100 g pea protein chunks (or soy chunks, seitan, tofu, or tempeh)
- 100 g mung bean noodles
- ½ white onion
- ½-1 zucchini
- 50 g snow peas
- 250-300 g cooked chickpeas (drained and rinsed)
- 1–1½ cups passata (or other tomato sauce of choice)
- 1 tbsp fresh lemon juice
- 1 tbsp tomato paste (optional)
- ¼ cup vegan crème fraîche (or coconut cream, yogurt, or vegan cream)
Spices
- 1 tsp paprika
- 1 tsp smoked paprika
- ½ tsp ground cumin
- ½ tsp turmeric
- 1 tsp salt
- Black pepper to taste
Others
- ½-1 tbsp olive oil
- Black and white sesame seeds (for garnish)
- Thinly sliced snow peas (for garnish)
Instructions
- Soak the noodles and protein – If using dried protein chunks and quick-cooking mung bean noodles, place them together in a bowl and cover with boiling water until the noodles soften. This saves time but means the protein won't brown later. If you'd prefer crispy protein, soak it separately, squeeze out as much liquid as possible, and cook it with the vegetables.
- Prepare the vegetables – Slice the onion into thin strips. Cut the zucchini in half lengthwise, then slice into medium-thin half moons. Slice the snow peas into strips or segments.
- Cook the onion – Heat the olive oil in a large skillet over medium heat. Add the onion and cook for about 5 minutes, stirring occasionally, until softened and lightly golden.
- Add protein and zucchini – If you soaked the protein separately, or used tofu or tempeh, add it now and cook for another 3–4 minutes until lightly browned. Stir in the zucchini and cook for about 1 minute. Sprinkle over a little salt to help it soften more quickly.
- Season everything – Add the chickpeas and cook for another minute. Sprinkle over the paprika, smoked paprika, cumin, turmeric, salt, and black pepper. Stir thoroughly so every ingredient becomes evenly coated with the spices.
- Build the sauce – Pour in the passata, add the tomato paste if using, followed by the lemon juice and snow peas. Stir until everything is evenly combined. Add a splash of water if you'd like a slightly thinner sauce.
- Finish the noodles – Add the drained noodles and the soaked + drained protein if it wasn't cooked earlier. Toss everything gently until the noodles absorb some of the sauce and are evenly coated.
- Make it creamy and serve – Stir through the crème fraîche / coconut cream / yogurt, or vegan cream until the sauce becomes silky and creamy. Taste and adjust the seasoning if needed. Garnish with black and white sesame seeds and extra snow pea strips before serving.
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Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Up to 5 if using wheat noodles or if preparing noodles / rice / quinoa separately.
- Reheat gently in a pan with a splash of water or passata to loosen the sauce. The microwave also works well.
- For a Low-FODMAP version, omit the onion, use spring onion greens instead, reduce the chickpeas to a tolerated portion, and choose firm tofu instead of pea or soy chunks if needed.
- This recipe is naturally nut-free.
- Gluten-free: Use gluten-free protein options (tofu, tempeh, pea protein) and certified gluten-free noodles if needed.
- Great served with a crisp green salad, steamed broccoli, roasted vegetables, or crusty gluten-free bread.
- White beans, edamame or butter beans can easily replace the chickpeas.
- Replace the tomato paste with gochujang for a spicy Korean-inspired version.