Save A vibrant, satisfying pasta dish featuring plant-based pea protein, tender vegetables, and a rich, creamy pesto sauce—all cooked in a single pot for easy cleanup.
This recipe quickly became a favorite at my house thanks to its delicious flavor and simple preparation.
Ingredients
- Pasta & Protein: 300 g (10.5 oz) short pasta (e.g. penne, fusilli use gluten-free if desired)
- : 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 & 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 2 3 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 8 10 minutes, stirring frequently
- Step 4:
- Add frozen peas, cherry tomatoes, and pesto Continue cooking for 5 7 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 1 2 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 my family together for a quick wholesome dinner we all enjoy
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
Nutritional Information
Calories 460 Total Fat 14 g Carbohydrates 60 g Protein 26 g per serving
Save This pasta is a perfect balance of creamy and fresh making it a reliable weeknight hit
Recipe Questions
- → Can gluten-free pasta be used in this dish?
Yes, gluten-free pasta like corn or rice-based alternatives work well without affecting the overall texture or flavor.
- → What is the best way to cook pea protein in this dish?
Lightly brown the pea protein crumbles in olive oil with sautéed onions and garlic before adding liquids to deepen the flavor.
- → How can I make the dish vegan-friendly?
Use vegan pesto and a plant-based Parmesan substitute to maintain creaminess and taste while keeping it fully plant-based.
- → Is it necessary to add the spinach at the end?
Adding spinach near the end ensures it wilts gently but retains its color, texture, and nutrients.
- → Can other green vegetables replace peas?
Absolutely, zucchini or broccoli florets are great alternatives that complement the creamy pesto and pasta.
- → How do I know when the pasta is perfectly cooked?
Check for al dente texture by tasting a piece during simmering; it should be tender but still slightly firm to the bite.