# What's Needed:
→ Pasta & Protein
01 - 10.5 oz short pasta (penne or fusilli, gluten-free optional)
02 - 7 oz pea protein crumbles or chunks
→ Vegetables
03 - 1 medium onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1 cup frozen peas
06 - 1 cup cherry tomatoes, halved
07 - 2 cups baby spinach leaves
→ Sauce & Liquid
08 - 3 cups vegetable broth
09 - 1/2 cup unsweetened plant-based cream (oat or soy)
10 - 1/2 cup prepared green pesto (vegetarian, store-bought or homemade)
11 - 2 tbsp grated Parmesan or vegan alternative
12 - 1 tbsp olive oil
13 - Salt and freshly ground black pepper, to taste
# How To Make It:
01 - Heat olive oil in a large deep skillet or pot over medium heat. Add finely chopped onion and sauté until softened, 2 to 3 minutes. Add minced garlic and cook for 1 more minute.
02 - Incorporate pea protein crumbles and cook for 2 minutes, stirring occasionally until lightly browned.
03 - Add short pasta, vegetable broth, and plant-based cream. Stir to combine and bring to a boil. Lower heat to medium-low, simmer uncovered, stirring frequently for 8 to 10 minutes.
04 - Stir in frozen peas, halved cherry tomatoes, and prepared pesto. Continue cooking for 5 to 7 minutes, stirring occasionally, until pasta is al dente and most liquid has absorbed.
05 - Mix in baby spinach leaves and grated Parmesan or vegan alternative. Cook for 1 to 2 minutes until spinach wilts and sauce reaches a creamy consistency.
06 - Adjust seasoning with salt and freshly ground black pepper to taste. Serve immediately, optionally garnished with extra Parmesan or vegan cheese.
