Vibrant creamy pesto pasta with pea protein, vegetables, and rich sauce, all prepared in one pot.
# What You'll Need:
→ Pasta & Protein
01 - 10.5 oz short pasta (e.g., penne, fusilli; gluten-free optional)
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 - ½ cup unsweetened plant-based cream (oat or soy recommended)
10 - ½ cup prepared green pesto (vegetarian; vegan alternative optional)
11 - 2 tbsp grated Parmesan or vegan cheese alternative
12 - 1 tbsp olive oil
13 - Salt and freshly ground black pepper, to taste
# Step-by-Step Guide:
01 - Heat olive oil in a large deep skillet or pot over medium heat. Sauté onion for 2–3 minutes until softened, then add garlic and cook for 1 minute.
02 - Add pea protein crumbles and cook for 2 minutes until lightly browned.
03 - Incorporate 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.
04 - Add frozen peas, cherry tomatoes, and pesto. Continue cooking for 5–7 minutes, stirring occasionally, until pasta is al dente and most liquid is absorbed.
05 - Stir in baby spinach and grated Parmesan. Cook for 1–2 minutes until spinach wilts and sauce becomes creamy.
06 - Adjust seasoning with salt and freshly ground black pepper to taste. Serve hot, optionally garnished with extra Parmesan.
