Protein Plus Pasta with Vegan Steak and Cheesy Zucchini
A comforting, high-protein pasta skillet featuring seared plant-based steak, tender sautéed zucchini, and melted vegan cheddar.
Prep
10 min
Cook
15 min
Total
25 min
Makes
1 serving
Created together. Shared with you.
Made by Enily + Lila
Enily created this recipe with Lila and shared it with the perimenopause community.
The feel-good payoff
Why this meal can feel especially good in perimenopause
Think practical wins: steadier energy, comfortable fullness and one less food decision. Your response is personal, so use the prompts below to notice what works for you.
Perimenopause symptoms and relief · Office on Women’s HealthSteadier energy
Feel fueled, not flattened
A complete meal with protein, carbohydrates and fats is designed to offer more staying power than a quick carb-only fix.
Notice: energy 1–3 hours later
More staying power
Make the next few hours easier
This meal is built to be more sustaining than a snack-sized stopgap, with enough substance to carry you into the next part of the day.
Notice: energy + fullness later
Setup
Get set up
Choose your servings, gather what you need, then cook along below.
Prep
10 min
Cook
15 min
Total
25 min
How many are you cooking for?
The ingredient amounts update automatically.
Equipment
Large skillet · Knife and cutting board
Time saver
For meal prep, store the cooked pasta, steak, and vegetables separately from the cheese for up to 3 days in an airtight container, adding cheese fresh when reheating.
Do these three things first
- 1Set out all ingredients before cooking
- 2Measure the pantry ingredients before heating the pan
- 3Read through the steps once before you begin
Ingredients
Gather as you go
Ingredients
Cook along
Instructions
0 of 10 steps complete
Next: Fill a medium pot with water
- 01
Fill a medium pot with water
Fill a medium pot with water, add a pinch of salt, and bring to a rolling boil over high heat.
Tap card to mark done - 02
Add the protein plus pasta to the…
Add the protein plus pasta to the boiling water and cook for 9 to 10 minutes until al dente; drain and set aside in a bowl.
Look for: al dente
Tap card to mark done - 03
Place a large skillet over medium-high heat…
While pasta cooks, place a large skillet over medium-high heat and warm half of the olive oil for 1 minute.
Allow: 1 minute
Tap card to mark done - 04
Add the chopped yellow onion and sliced…
Add the chopped yellow onion and sliced zucchini to the skillet, sautéing for 5 to 6 minutes until tender and light brown around the edges.
Look for: tender and light brown around the edges
Tap card to mark done - 05
Transfer the sautéed vegetables to the plate…
Transfer the sautéed vegetables to the plate with the cooked pasta.
Ready when: everything is assembled and ready to enjoy
Tap card to mark done - 06
Pour the remaining olive oil into the…
Pour the remaining olive oil into the same skillet over medium-high heat.
Tap card to mark done - 07
Add the vegan steak cutlets and sear…
Add the vegan steak cutlets and sear for 3 to 4 minutes per side until deeply browned with a crispy outer crust.
Look for: deeply browned with a crispy outer crust
Tap card to mark done - 08
Slice the seared vegan steak into 1/2…
Slice the seared vegan steak into 1/2 inch (1.2cm) strips.
Tap card to mark done - 09
Return the drained pasta
Return the drained pasta, sautéed vegetables, and sliced vegan steak to the warm skillet over low heat.
Tap card to mark done - 10
Sprinkle the shredded vegan cheddar cheese over…
Sprinkle the shredded vegan cheddar cheese over the top, cover with a lid for 2 minutes until melted, then gently toss and serve immediately.
Look for: melted, then gently toss and serve immediately
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