# Components:
→ Pasta & Protein
01 - 10.5 oz short pasta (penne or 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 alternative optional)
11 - 2 tbsp grated Parmesan or vegan substitute
12 - 1 tbsp olive oil
13 - Salt and freshly ground black pepper, to taste
# Method:
01 - Heat olive oil in a large deep skillet or pot over medium heat; add onion and sauté 2–3 minutes until softened, then add garlic and cook 1 minute more.
02 - Add pea protein crumbles and cook for 2 minutes until lightly browned, stirring occasionally.
03 - Stir in pasta, vegetable broth, and plant-based cream; bring to a boil, then reduce heat to medium-low and simmer uncovered for 8–10 minutes, stirring frequently.
04 - Add frozen peas, cherry tomatoes, and pesto; continue cooking 5–7 minutes, stirring occasionally, until pasta is al dente and liquid mostly absorbed.
05 - Stir in spinach and Parmesan; cook 1–2 minutes until spinach wilts and sauce reaches creamy consistency.
06 - Adjust salt and pepper to taste; serve hot, optionally garnished with extra Parmesan.
