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
I love making this because it combines nutrition and flavor in a quick satisfying dish perfect for busy weeknights
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 recipe always brings my family together around the table for a warm hearty meal
Notes
For extra flavor add a squeeze of lemon juice before serving Swap in other green vegetables like zucchini or broccoli for variation
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) Use suitable pasta and cheese alternatives for gluten-free or dairy-free versions Pesto may contain nuts check labels for tree nut allergies
Save This creamy pesto pea protein pasta is sure to become a favorite quick nutritious meal in your kitchen
Recipe FAQ
- → Can I use gluten-free pasta for this dish?
Yes, gluten-free pasta works well and maintains the dish's texture and flavor.
- → What can I substitute for Parmesan cheese?
A vegan Parmesan alternative or nutritional yeast provides a similar umami and cheesy flavor.
- → How do I ensure the pasta cooks evenly in one pot?
Use frequent stirring and keep the heat medium-low to allow pasta to absorb liquid and cook evenly.
- → Can I add other vegetables?
Yes, zucchini or broccoli can be swapped in to vary textures and flavors.
- → Is it necessary to use plant-based cream?
Plant-based cream enhances richness but can be substituted with dairy cream if preferred.