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 family favorite because of its rich flavors 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 Sharing this dish always brings smiles to the dinner table especially on busy weeknights
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 or pesto For gluten-free or dairy-free versions use suitable pasta and cheese alternatives
Nutritional Information
Per serving Calories 460 Total Fat 14 g Carbohydrates 60 g Protein 26 g
Save This pasta is perfect for a nourishing weeknight meal and reheats beautifully for leftovers
Recipe Questions & Answers
- → What type of pasta works best here?
Short pasta shapes like penne or fusilli are ideal for holding the creamy sauce and mixing well with the pea protein and vegetables.
- → Can I use frozen vegetables in this dish?
Yes, frozen peas and fresh or frozen spinach work perfectly, adding convenience without sacrificing texture or flavor.
- → How do I make this dish vegan?
Swap Parmesan for a vegan cheese alternative and use a dairy-free pesto to maintain the richness without animal products.
- → Is it possible to make this gluten-free?
Absolutely, substituting regular pasta with gluten-free versions ensures this dish accommodates gluten sensitivities.
- → What cooking tools are required?
A large deep skillet or Dutch oven is best for cooking this one-pot pasta, along with standard kitchen utensils like a wooden spoon and chopping tools.