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 creamy pesto pea protein pasta quickly became a family favorite for busy weeknights when I needed something nutritious and delicious without the hassle.
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
Save Cooking and sharing this meal has brought my family closer especially on hectic evenings when comfort food is needed.
Notes
For a vegan version use vegan pesto and cheese Swap in other green vegetables like zucchini or broccoli for variation For extra flavor add a squeeze of lemon juice before serving 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
Nutritional Information
Calories 460 Total Fat 14 g Carbohydrates 60 g Protein 26 g
Save This one pot creamy pesto pea protein pasta is perfect for anyone seeking a quick nutritious dinner that doesn’t sacrifice flavor.
Recipe Questions & Answers
- → What type of pasta works best for this dish?
Short pasta like penne or fusilli holds sauce well and cooks evenly in one pot. Gluten-free options are suitable if preferred.
- → Can the pea protein be substituted?
Yes, other plant-based proteins like tofu crumbles or textured vegetable protein can be used, adjusting cooking times accordingly.
- → How can I make the sauce creamier?
Incorporate unsweetened plant-based cream and stir in grated cheese or vegan alternative to achieve a rich, creamy texture.
- → Is it possible to add other vegetables?
Definitely. Zucchini, broccoli, or bell peppers can be added for variety and extra nutrients.
- → What wine pairs well with this dish?
A crisp white wine like Pinot Grigio complements the creamy pesto and fresh vegetables nicely.