Savor a creamy blend of pasta, pea protein, vegetables, and rich pesto cooked effortlessly in one pot.
# What You Need:
→ Pasta & Protein
01 - 10.5 oz short pasta (penne or fusilli; gluten-free option available)
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 - 1/2 cup unsweetened plant-based cream (oat or soy)
10 - 1/2 cup prepared green pesto (vegetarian, store-bought or homemade)
11 - 2 tablespoons grated Parmesan or vegan alternative
12 - 1 tablespoon olive oil
13 - Salt and freshly ground black pepper, to taste
# How-To:
01 - Heat olive oil in a large deep skillet or pot over medium heat. Add chopped onion and sauté for 2 to 3 minutes until softened. Add minced garlic and cook for an additional 1 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 the mixture to a boil over medium heat, then reduce heat to medium-low and simmer uncovered for 8 to 10 minutes, stirring frequently.
04 - Incorporate frozen peas, cherry tomatoes, and pesto. Continue cooking for 5 to 7 minutes, stirring occasionally until pasta is al dente and most liquid is absorbed.
05 - Stir in baby spinach leaves and grated Parmesan. Cook for 1 to 2 minutes until spinach wilts and sauce thickens to a creamy consistency.
06 - Adjust seasoning with salt and freshly ground black pepper to taste. Serve hot, optionally garnished with extra Parmesan.
