A satisfying pasta packed with pea protein, fresh vegetables, and creamy pesto sauce all cooked in one pot.
# Components:
→ 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 & Liquids
08 - 3 cups vegetable broth
09 - 1/2 cup unsweetened plant-based cream (oat or soy)
10 - 1/2 cup prepared green pesto (vegetarian; vegan optional)
11 - 2 tbsp grated Parmesan or vegan alternative
12 - 1 tbsp olive oil
13 - Salt and freshly ground black pepper, to taste
# Directions:
01 - Heat olive oil in a large deep skillet or pot over medium heat. Add finely chopped onion and cook for 2 to 3 minutes until softened. Add minced garlic and cook for an additional minute.
02 - Incorporate pea protein crumbles into the skillet and cook for 2 minutes until lightly browned.
03 - Add pasta, vegetable broth, and plant-based cream. Stir well and bring mixture to a boil. Reduce heat to medium-low and simmer uncovered for 8 to 10 minutes, stirring frequently.
04 - Stir in frozen peas, cherry tomatoes, and prepared pesto. Continue cooking for 5 to 7 minutes until pasta is al dente and most liquid is absorbed, stirring occasionally.
05 - Fold in baby spinach and grated Parmesan. Cook for 1 to 2 minutes until spinach wilts and sauce becomes creamy.
06 - Adjust seasoning with salt and freshly ground black pepper to taste. Serve immediately, optionally garnished with extra Parmesan.
