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 dish quickly became a family favorite because it combines great taste with high protein and veggies in one meal.
Ingredients
- Pasta & Protein: 300 g (10.5 oz) short pasta (e.g., penne, fusilli use gluten-free if desired)
- Pea protein: 200 g (7 oz) pea protein crumbles or chunks (shelf-stable or refrigerated)
- Vegetables: 1 medium onion finely chopped
- Garlic: 2 cloves minced
- Frozen peas: 150 g (1 cup)
- Cherry tomatoes: 120 g (1 cup) halved
- Baby spinach: 2 cups leaves
- Sauce & Liquid: 700 ml (3 cups) vegetable broth
- Plant-based cream: 120 ml (1/2 cup) unsweetened oat or soy recommended
- Prepared green pesto: 100 g (1/2 cup store-bought or homemade vegetarian)
- Grated Parmesan: 2 tbsp or vegan alternative
- Olive oil: 1 tbsp
- Salt and 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 recipe always brings the family together around the table sharing stories and second helpings.
Preparation Tips
Make sure to stir frequently to prevent pasta from sticking and ensure even cooking.
Variations
Swap vegetables like zucchini or broccoli for peas and tomatoes for a new twist on flavors.
Serving Suggestions
Pair with a crisp white wine such as Pinot Grigio or a fresh green salad for a complete meal.
Save This pasta dish is a quick delicious go-to perfect for busy weeknights or meal prep.
Kitchen Q&A
- → Can I use gluten-free pasta for this dish?
Yes, gluten-free pasta works well and maintains the dish's texture and flavor without compromising dietary needs.
- → What type of pea protein is best to use?
Both crumbles and chunked pea protein are suitable; choose based on your preference for texture and availability.
- → How do I make the sauce creamy without dairy?
Plant-based cream like oat or soy cream blends seamlessly with pesto to create a rich, creamy sauce without dairy.
- → Can I substitute other vegetables in this pasta?
Yes, zucchini or broccoli can be added or swapped to vary the vegetable content while complementing the pesto flavors.
- → Is it necessary to stir frequently during cooking?
Yes, stirring helps to prevent the pasta from sticking and ensures even cooking and flavor distribution throughout the dish.
- → What cheese alternatives work best here?
Vegan Parmesan or nutritional yeast can replace traditional Parmesan to keep a cheesy flavor for dairy-free versions.