# What You'll Need:
→ Pasta & Protein
01 - 10.5 oz short pasta (e.g., penne, fusilli; gluten-free optional)
02 - 7 oz pea protein crumbles or chunks (shelf-stable or refrigerated)
→ 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 - ½ cup unsweetened plant-based cream (oat or soy recommended)
10 - ½ cup prepared green pesto (vegetarian; vegan optional)
11 - 2 tablespoons grated Parmesan or vegan alternative
12 - 1 tablespoon olive oil
13 - Salt and freshly ground black pepper, to taste
# Step-by-Step Guide:
01 - Heat olive oil in a large deep skillet or pot over medium heat. Add chopped onion and cook for 2 to 3 minutes until softened, then stir in minced garlic and cook for an additional minute.
02 - Add pea protein crumbles to the skillet and cook for 2 minutes until lightly browned.
03 - Stir in pasta, vegetable broth, and plant-based cream. Bring mixture to a boil, then reduce heat to medium-low and simmer uncovered for 8 to 10 minutes, stirring frequently.
04 - Incorporate frozen peas, cherry tomatoes, and pesto into the pot. Continue cooking for 5 to 7 minutes until the pasta is al dente and most liquid is absorbed, stirring occasionally.
05 - Stir 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 hot, garnished with extra Parmesan if desired.
