Pin 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, combining health and comfort in one bowl.
Ingredients
- Pasta & Protein: 300 g 10.5 oz short pasta (e.g., penne, fusilli use gluten free if desired)
- Protein: 200 g 7 oz pea protein crumbles or chunks (shelf stable or refrigerated)
- Vegetables: 1 medium onion finely chopped
- Vegetables: 2 cloves garlic minced
- Vegetables: 150 g 1 cup frozen peas
- Vegetables: 120 g 1 cup cherry tomatoes halved
- Vegetables: 2 cups baby spinach leaves
- Sauce & Liquid: 700 ml 3 cups vegetable broth
- Sauce & Liquid: 120 ml 1/2 cup unsweetened plant based cream (oat or soy recommended)
- Sauce & Liquid: 100 g 1/2 cup prepared green pesto (store bought or homemade vegetarian)
- Sauce & Liquid: 2 tbsp grated Parmesan or vegan alternative
- Sauce & Liquid: 1 tbsp olive oil
- Sauce & Liquid: 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.
Pin This recipe always brings smiles to our family table especially on chilly evenings when comfort food is needed most.
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
Pin This one pot creamy pesto pea protein pasta is a must try for anyone seeking a quick nutritious meal with loads of flavor.
Recipe Q&A
- → Can I use gluten-free pasta for this dish?
Yes, gluten-free pasta works well and maintains the dish’s texture and flavor while accommodating gluten sensitivities.
- → What substitutes work for pea protein?
Other plant-based proteins like lentils or textured vegetable protein can be used as alternatives, adjusting cooking time as needed.
- → How do I make this dish vegan?
Use vegan pesto and cheese substitutes to keep the creamy texture and rich flavor while ensuring it's plant-based.
- → Is it necessary to use Parmesan cheese?
Parmesan adds a savory depth, but you can omit or replace it with vegan cheese or nutritional yeast for a similar umami kick.
- → Can I add other vegetables to this pasta?
Yes, vegetables like zucchini or broccoli can be added to enhance nutrition and flavor variations.
- → What’s the best way to prevent the pasta from sticking?
Stir frequently during simmering and maintain adequate liquid levels to ensure the pasta cooks evenly without sticking.