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Protein Shrimp Pasta Recipe

Emily Carter
A rich vegan pasta loaded with tofu “shrimp,” bright veggies, and a savory sauce that delivers comfort, protein, and effortless satisfaction.
Print Recipe
Prep Time 12 minutes
Cook Time 14 minutes
Total Time 26 minutes
Servings 2 servings
Calories 340 kcal

Ingredients
  

  • 1 cup pasta penne or fusilli
  • 1 cup firm tofu cubed (vegan shrimp swap)
  • ½ cup chopped tomatoes
  • ½ cup spinach
  • ½ cup sliced mushrooms
  • 1 tablespoon olive oil
  • 1 teaspoon soy sauce
  • ½ teaspoon garlic paste
  • ½ teaspoon paprika
  • ¼ teaspoon pepper
  • ¼ teaspoon salt
  • 3 tablespoons coconut cream
  • 1 tablespoon lemon juice
  • 1 tablespoon chopped parsley

Instructions
 

  • Cook 1 cup pasta, drain, and set aside.
  • Heat a skillet and add 1 tablespoon olive oil.
  • Add tofu cubes and sauté 3 minutes.
  • Add mushrooms and tomatoes and cook 3 minutes.
  • Add garlic paste, paprika, pepper, and salt.
  • Mix in soy sauce and cook 2 minutes.
  • Add coconut cream and simmer until creamy.
  • Add pasta and spinach.
  • Toss gently until warm and coated.
  • Finish with lemon juice and parsley.
  • Serve your Protein Shrimp Pasta—minus shrimp and minus stress.

Notes

Nutritional Values (Per Serving)

Calories: 340
Total Fat: 11g
Saturated Fat: 3g
Carbohydrates: 45g
Fiber: 5g
Protein: 17g

Vitamins & Minerals (Per Serving)

Iron: 15%
Vitamin C: 14%
Magnesium: 11%
Vitamin A: 16%
Calcium: 9%

Additional Notes / Tips

  • Add chili flakes for a spicier kick.
  • Swap tofu with tempeh for a firmer texture.
  • A drizzle of olive oil enhances richness instantly.