Vegan High Protein Veggie Pasta Recipe

Emmie Satrazemis, RD, CSSD
Emmie Satrazemis, RD, CSSD

Ready for a high protein, stick to your ribs kind of vegan meal? This pasta recipe is simple, refreshing, and hearty. Plus it is crazy easy to throw together for a last minute dinner or easy weekly meal prep dish. Chow down on lentil pasta with fresh cooked organic veggies and vibrant herbs in a salty and savory dressing.

How to Make this Recipe

For this recipe, you're going to need the following:

Start with the pasta. Cook according to the instructions on the box and set aside to cool for when you are ready to start mixing everything together.

Tip: don't overcook the pasta! It will get mushy and hard to work with. It's better to under-cook it just a little to keep it nice and chewy. 

Dice scallions and coarsely chop parsley, including some of the smaller stems. Set aside for garnish.

Mix cooked pasta with veggies and toss together in olive oil and lemon zest. Season with salt and chili flakes to taste.

Portion out into meal containers for the future, or top with parsley and scallions and enjoy right away!

Tastes best room temperature or cold.

Tip: If you're making this recipe for meal prep, keep the scallions and parsley separate until you are ready to eat. This will help keep the dish tasting fresh.

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Want to make this in less than 10 minutes? Cut out all the veggie cooking and prep time, with Trifecta a la carte


Serve this With

This dish is incredibly versatile and can be made with any of your favorite veggies and herbs. Enjoy as a meal in itself or as a side salad to any healthy vegan meal.

Healthy pairings and swaps:

  • Try this recipe with sun-dried tomatoes instead of cherry tomatoes.
  • Make it vegetarian and add some feta or toss it with pesto instead of oil and lemon.
  • Pair with a simple side salad of greens tossed in a light vinaigrette.
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High Protein Vegan Veggie Pasta

Cook time: 15 min
Prep time: 5 min
Yield: 4
Print Recipe


Perfect your vegan meal prep with this easy and high protein pasta dish. Red lentil pasta with fresh cooked organic veggies and vibrant herbs in a salty and savory dressing.


  • 8 oz Vegan lentil pasta
  • 1 1/2 cups Trifecta zucchini
  • 1 1/2 cups Trifecta cherry tomatoes
  • 1 1/2 cups Trifecta portobello mushrooms
  • 32 kalamata olives
  • 4 scallions
  • 2 tablespoons olive oil
  • Zest of 1 lemon
  • 1 small bunch parsley
  • 1/4 teaspoon chili flakes
  • Salt to taste


  1. Cook pasta al dente. Let cool and set aside.
  2. Dice scallions and coarsely chop parsley for garnish. Set aside.
  3. Combine pasta and veggies in large bowl.
  4. Add oil, lemon zest, and seasoning.
  5. Finish with parsley and scallion.
  6. Enjoy!

Nutrition facts

serves 4
Calories Per Serving: 364
% Daily Value
26% Total Fat 17g
0% Cholesterol 0mg
16% Sodium 375mg
17% Total Carbohydrate 42g
Sugars 6g
Protein 19g
12 Vitamin A
20 Vitamin C

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