Save to Pinterest 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 favorite because it combines wholesome ingredients with minimal effort and maximum flavor.
Ingredients
- Pasta & Protein: 300 g (10.5 oz) short pasta (e.g., penne, fusilli use gluten free if desired), 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 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 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 to Pinterest Sharing this meal has created warm family moments filled with laughter and satisfaction.
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/pesto). For gluten free or dairy free versions use suitable pasta and cheese alternatives. Pesto may contain nuts (pine nuts) check labels for tree nut allergies.
Nutritional Information
Calories 460, Total Fat 14 g, Carbohydrates 60 g, Protein 26 g per serving
Save to Pinterest Enjoy this wholesome one pot pasta as a quick nutritious meal anytime.
Common Questions
- → What protein source is used in this dish?
Plant-based pea protein crumbles provide a high-protein addition, complementing the pasta and vegetables.
- → Can I make this gluten-free?
Yes, simply substitute the pasta for a gluten-free variety to accommodate dietary needs.
- → How is the creamy texture achieved?
Unsweetened plant-based cream combined with green pesto creates the rich and creamy sauce coating the pasta and veggies.
- → Are there recommended vegetable substitutions?
Other green vegetables like zucchini or broccoli can replace spinach or peas for variation and added nutrients.
- → What cooking method is used?
All ingredients are cooked together in a single pot, simplifying preparation and enhancing flavors as they meld during simmering.
- → Is this dish suitable for vegans?
Yes, by using vegan pesto and cheese alternatives, the dish can easily be made vegan-friendly.