A satisfying pasta with pea protein, vegetables, and creamy pesto, cooked in a single pot for easy cleanup.
# Required Ingredients:
→ Pasta & Protein
01 - 10.5 oz short pasta, such as penne or fusilli (use gluten-free if preferred)
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, preferably 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
# Preparation Steps:
01 - Heat olive oil in a large deep skillet over medium heat. Sauté the chopped onion for 2 to 3 minutes until softened, then add minced garlic and cook for an additional minute.
02 - Add pea protein crumbles to the skillet and cook for 2 minutes, stirring occasionally until lightly browned.
03 - Add pasta, vegetable broth, and plant-based cream to the pan. Stir to combine, bring to a boil, then reduce heat to medium-low and simmer uncovered for 8 to 10 minutes, stirring frequently.
04 - Incorporate frozen peas, cherry tomatoes, and pesto into the skillet. Continue cooking for 5 to 7 minutes, stirring occasionally, until pasta is al dente and liquid mostly absorbed.
05 - Stir in baby spinach and grated Parmesan. Cook for 1 to 2 minutes until spinach wilts and sauce becomes creamy.
06 - Adjust seasoning with salt and freshly ground black pepper to taste. Serve immediately, optionally garnished with extra Parmesan.
