Food Blog: You asked, we listened 👀

Wednesday, March 27, 2024

You asked, we listened 👀

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High Protein Rigatoni

Brand new pasta.

With over 12g of protein in every serving, our brand new High Protein Rigatoni is perfect for quick, healthy midweek dinners.

We've tried a lot of protein pastas over the years and honestly found them a little lacklustre. Using just lentils or beans tends to create a soggy, sad texture that feels like a compromise for the protein benefit, and we don't believe a healthy life should ever mean compromising.

So, we've spent the last year perfecting a protein pasta that delivers on plant protein without compromising on taste and texture. Made in Italy with only 3 ingredients - a combination of red lentils, slow dried Italian durum wheat and water - it truly is like nothing on the market. We can't wait to hear what you think.

Shop on deliciouslyella.com today, and find it very soon at Waitrose and Ocado!

P.S. EU customers, look out for launch in mid-April!

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The inside scoop

Supercharged Pea & Edamame Pesto

When paired with our high protein rigatoni, this pesto pasta will provide you with a super protein boost in just 10 minutes!

MAKES: 1 x 400g Jar

TIME: 10 minutes

INGREDIENTS

100g frozen edamame beans, defrosted

100g frozen peas, defrosted

2 large handfuls of spinach (about 100g)

1 handful of basil (about 30g)

2 handfuls of pine nuts (about 100g)

2 tablespoons nutritional yeast

6 tablespoons olive oil

Pinch of flaky sea salt & black pepper

METHOD

1. Add the edamame beans, peas, spinach, basil, pine nuts, nutritional yeast and a generous pinch of salt to a food processor or mini-chopper. Pulse for 5 seconds until you have a coarse mixture.

2. Pour in the olive oil and pulse briefly for about 5 seconds, until evenly combined. If you prefer a smooth pesto, continue blitzing until smooth. Season to taste with salt and pepper. If you're not using the pesto straightaway, transfer to a clean jar and cover with a little extra olive oil, then seal and store in the fridge for up to 5 days.

3. To serve with pasta, cook the pasta according to packet instructions, until al dente. Drain, reserving a mugful of cooking water and tip the cooked pasta back into the pan. Toss with the pesto (half of this recipe will serve 4), loosening with a splash of the reserved cooking water. Season to taste with salt and pepper.