Vibrant pasta with pea protein, vegetables, and creamy pesto, all made in one pot for simple preparation.
# Ingredients:
→ Pasta & Protein
01 - 10.5 oz short pasta (penne or fusilli; gluten-free optional)
02 - 7 oz pea protein crumbles or chunks
→ 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 (oat or soy)
10 - 1/2 cup prepared green pesto (vegetarian or vegan alternative)
11 - 2 tbsp grated Parmesan or vegan substitute
12 - 1 tbsp olive oil
13 - Salt and freshly ground black pepper, to taste
# Instructions:
01 - Heat olive oil in a large deep skillet or pot over medium heat. Add finely chopped onion and cook until softened, about 2 to 3 minutes. Add minced garlic and cook for 1 more minute, stirring frequently.
02 - Add pea protein crumbles and brown lightly by cooking for 2 minutes, stirring occasionally.
03 - Add pasta, vegetable broth, and plant-based cream to the pot. Stir thoroughly, bring to a boil, then reduce heat to medium-low and simmer uncovered for 8 to 10 minutes, stirring often.
04 - Incorporate frozen peas, halved cherry tomatoes, and green pesto. Continue cooking for an additional 5 to 7 minutes until pasta is al dente and most liquid is absorbed, stirring occasionally.
05 - Stir in baby spinach and grated Parmesan or vegan cheese. 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 grated cheese.
