Red lentil pasta with soy ragu and zucchini

By the GetYourMacros team · 18 September 2026

High-protein red lentil pasta tossed in a savory white ragu made from soy chunks and fresh zucchini.

• Time 20 min
• Course One-dish meal
• Diet Vegan
• Cuisine Italian
• Allergens soy

Ingredients (1 serving)

• 80 g Red lentil pasta
• 60 g Textured soy protein
• 200 g Zucchini
• 50 g Carrots
• 15 g Nutritional yeast
• 10 ml Extra virgin olive oil
• 150 ml Liquid vegetable broth

Quantities are for one serving: multiply by the number of people. Calories and macros are computed on the app's food database, ingredient by ingredient.

Method

1. Rehydrate the soy chunks in hot vegetable broth for 10 minutes, then squeeze them thoroughly to remove excess liquid.
2. Finely dice the carrot and sauté it in a pan with half the olive oil for 3-4 minutes.
3. Grate the zucchini using a large-hole grater and add them to the pan with the carrots.
4. Add the soy chunks to the vegetables and cook over medium heat for 5-6 minutes until lightly browned.
5. Boil the red lentil pasta in salted water for the time indicated on the package, usually 6-7 minutes.
6. Drain the pasta, reserving a little cooking water, and toss it into the pan with the soy ragu.
7. Add the nutritional yeast and the remaining olive oil, mixing well to create a creamy coating.
8. Serve immediately with a crack of black pepper if desired.

Tips

• Nutritional yeast adds a cheesy flavor and extra protein without the need for dairy.
• The soy ragu keeps well in the fridge for 2 days; just reheat with a splash of water.

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