Pin It A vibrant, satisfying pasta dish featuring plant-based pea protein, tender vegetables, and a rich, creamy pesto sauce&mdashall cooked in a single pot for easy cleanup.
Ingredients
- Pasta & Protein: 300 g (10.5 oz) short pasta (e.g., 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; 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.
Pin It 
Pin It Recipe FAQs
- → How can I make this dish vegan?
Use vegan pesto and substitute Parmesan with a plant-based cheese alternative to keep it fully vegan without losing creaminess.
- → Can I use gluten-free pasta?
Yes, swapping in gluten-free pasta works well and maintains the dish’s texture and flavor.
- → What is the best pea protein form to use?
Pea protein crumbles or chunks both absorb flavors nicely; choose shelf-stable or refrigerated based on availability.
- → How do I avoid the pasta sticking during cooking?
Stir frequently while simmering and use enough vegetable broth to keep the pasta moving and absorb flavors evenly.
- → Can I add other vegetables?
Yes, zucchini, broccoli, or other greens make great additions for extra texture and nutrients.
- → Is it possible to prepare this ahead of time?
It’s best served fresh, but leftovers can be refrigerated and gently reheated with a splash of broth to restore creaminess.