Pin It 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 for weeknight dinners because of how simple and filling it is.
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 23 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 810 minutes stirring frequently.
- Step 4:
- Add frozen peas cherry tomatoes and pesto. Continue cooking for 57 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 12 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 We love cooking this together on busy nights and sharing the meal with loved ones around the table.
Notes
For a vegan version use vegan pesto and cheese. Pairs well with a crisp white wine such as Pinot Grigio.
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. Pesto may contain nuts check labels for tree nut allergies.
Pin It This creamy pesto pasta is sure to become a staple in your rotation for easy and nutritious meals.
Recipe FAQs
- → Can I use gluten-free pasta for this dish?
Yes, gluten-free pasta works well as a substitute without affecting the creamy texture and flavors.
- → How do I make this dish vegan?
Replace Parmesan with a vegan cheese alternative and ensure the pesto is made without dairy ingredients.
- → What is the best way to cook the pea protein crumbles?
Sauté pea protein crumbles with onion and garlic until lightly browned to enhance flavor before adding liquids and pasta.
- → Can I swap the vegetables in this pasta?
Absolutely! Green veggies like zucchini or broccoli work well and can add different textures and nutrients.
- → How do I prevent the pasta from sticking during cooking?
Stir frequently while simmering and use enough vegetable broth to keep the pasta well-covered until it becomes al dente.
- → Is it better to use homemade or store-bought pesto?
Both options are fine. Homemade pesto often provides a fresher flavor, but quality store-bought pesto can save time without sacrificing taste.