Save A vibrant, satisfying pasta dish featuring plant-based pea protein, tender vegetables, and a rich, creamy pesto sauce&mdashall cooked in a single pot for easy cleanup.
This recipe quickly became a family favorite thanks to its creamy texture and wholesome ingredients.
Ingredients
- Pasta and Protein: 300 g (10.5 oz) short pasta (eg penne fusilli use gluten free if desired)
- Pea protein crumbles: 200 g (7 oz) pea protein crumbles or chunks (shelf stable or refrigerated)
- Vegetables: 1 medium onion finely chopped 2 cloves garlic minced 150 g (1 cup) frozen peas 120 g (1 cup) cherry tomatoes halved 2 cups baby spinach leaves
- Sauce and Liquid: 700 ml (3 cups) vegetable broth 120 ml (1/2 cup) unsweetened plant based cream (oat or soy recommended) 100 g (1/2 cup) prepared green pesto (store bought or homemade vegetarian) 2 tbsp grated Parmesan or vegan alternative 1 tbsp olive oil Salt and freshly ground black pepper to taste
Instructions
- Step 1:
- Heat the olive oil in a large deep skillet or pot over medium heat. Add onion and sauté for 23 minutes until softened. Add garlic and cook for 1 minute more.
- Step 2:
- Stir in the pea protein crumbles and cook for 2 minutes until lightly browned.
- Step 3:
- Add the pasta vegetable broth and plant based cream. Stir to combine. Bring to a boil then reduce heat to medium low. Simmer uncovered for 810 minutes stirring frequently.
- Step 4:
- Add frozen peas cherry tomatoes and pesto. Continue cooking for 57 minutes stirring occasionally until pasta is al dente and most of the liquid is absorbed.
- Step 5:
- Stir in the spinach and Parmesan. Cook for 12 minutes until spinach is wilted and sauce is creamy.
- Step 6:
- Season with salt and pepper to taste. Serve hot garnished with extra Parmesan if desired.
Save This dish often brings the family together around the table on busy weeknights.
Required Tools
Large deep skillet or Dutch oven Wooden spoon or spatula Chopping board and knife Measuring cups and spoons
Allergen Information
Contains wheat (gluten) and milk if using dairy Parmesan pesto For gluten free or dairy free versions use suitable pasta and cheese alternatives Pesto may contain nuts (pine nuts) check labels for tree nut allergies
Nutritional Information
Calories 460 Total Fat 14 g Carbohydrates 60 g Protein 26 g per serving
Save Enjoy this nutritious pasta dish any day of the week for a wholesome satisfying meal.
Recipe Q&A Section
- → Can I use gluten-free pasta in this dish?
Yes, gluten-free pasta works well with this dish without altering the flavor or texture significantly.
- → How can I make the sauce vegan?
Use vegan pesto and substitute Parmesan with a plant-based cheese alternative or nutritional yeast.
- → What is the purpose of pea protein here?
Pea protein adds a high-protein plant-based element, enriching the dish with texture and nutrition.
- → Can I substitute the vegetables used?
Absolutely, zucchini or broccoli can replace peas or spinach for variety and added nutrients.
- → How long does it take to cook the entire dish?
Preparation takes about 10 minutes and cooking roughly 20 minutes, making it quick and convenient.
- → What wine pairs well with this pasta?
A crisp white wine like Pinot Grigio complements the creamy and fresh flavors perfectly.