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 comfort and nutrition effortlessly.
Ingredients
- Pasta & Protein: 300 g (10.5 oz) short pasta (eg 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
- Green Pesto: 100 g (1/2 cup) prepared store bought or homemade vegetarian
- Parmesan: 2 tbsp grated 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 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 I cherish this recipe because cooking it always brings the family together for a warm, comforting meal.
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) For gluten free or dairy free versions use suitable pasta and cheese alternatives Pesto may contain nuts (pine nuts) check labels for tree nut allergies
Nutritional Information
Calories 460 Total Fat 14 g Carbohydrates 60 g Protein 26 g per serving
Save This meal is quick to prepare yet delivers on flavor and nutrition every time.
Recipe Guide
- → Can I use gluten-free pasta in this dish?
Yes, gluten-free pasta works well and maintains the texture and flavor balance in this dish.
- → What plant-based cream alternatives are recommended?
Oat or soy-based creams complement the pesto sauce nicely, adding richness without overpowering flavors.
- → How can I make this dish vegan-friendly?
Use vegan pesto and substitute Parmesan with vegan cheese or nutritional yeast to keep it plant-based.
- → Is it possible to swap out vegetables?
Absolutely, zucchini or broccoli can replace peas and tomatoes, providing variety and freshness.
- → What is the best way to freeze leftovers?
Allow the dish to cool, then store in an airtight container. Reheat gently to preserve the creamy texture.