# Components:
→ Pasta & Protein
01 - 10.5 oz short pasta (penne, 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; vegan if preferred)
11 - 2 tablespoons grated Parmesan or vegan alternative
12 - 1 tablespoon 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 onion and cook until softened, about 2–3 minutes. Stir in garlic and cook for 1 additional minute.
02 - Add pea protein crumbles and cook for 2 minutes until lightly browned.
03 - Incorporate pasta, vegetable broth, and plant-based cream. Stir well, bring to a boil, then reduce heat to medium-low. Simmer uncovered, stirring frequently, for 8–10 minutes.
04 - Mix in frozen peas, cherry tomatoes, and pesto. Cook for 5–7 minutes, stirring occasionally, until pasta is al dente and most liquid is absorbed.
05 - Stir in baby spinach and Parmesan. Cook for 1–2 minutes until spinach wilts and sauce thickens.
06 - Adjust seasoning with salt and black pepper to taste. Serve immediately, garnished with extra Parmesan if desired.
