Creamy high-protein TVP yogurt pasta (47g protein)

Ingredients

• 120 g dry TVP
• 300-350 ml hot water
• 1 tbsp soy sauce
• 1 tsp miso paste
• 1 tsp yellow ras el hanout, or curry powder
• 1/4 tsp cayenne pepper, or to taste
• 1 tsp dried oregano
• 160-180 g dry pasta
• 60 g Greek yogurt
• 100 g liquid whey (thin liquid off yogurt, not powder)
• 1 tbsp olive oil or butter
• Black pepper, a heavy hand
• Salt, to taste

Steps

1. Stir the soy sauce, miso, ras el hanout, cayenne, and oregano into the hot water. Add the TVP and soak 10 to 15 minutes, until plump. Drain lightly and leave it moist, don't wring it dry.
2. Heat the oil or butter in a pan. Add the drained TVP and cook 5 to 8 minutes, until the moisture cooks off and the edges catch and brown. This browning is the depth, don't rush it.
3. Boil the pasta to al dente. Before you drain it, scoop out a mug of the starchy pasta water for the sauce.
4. Off the heat, stir the Greek yogurt, the whey, a splash of pasta water, black pepper, and salt until smooth. Hot yogurt splits into curds, so keep it off direct heat.
5. Add the pasta and browned TVP to the sauce and toss, loosening with more pasta water until glossy and coating every piece. Taste, and adjust salt and pepper.