Save 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 recipe has become a favorite in my home because of its simplicity and comforting flavors
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 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 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.
Save My family enjoys gathering around the table to share this hearty meal especially on busy weeknights
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 This one pot pasta recipe is easy to make and packs a nutritious plant based punch perfect for weeknight dinners
Recipe FAQ
- → Can I use gluten-free pasta for this dish?
Yes, gluten-free short pasta works well and maintains the dish's texture and taste.
- → How do I make a vegan version of this dish?
Substitute the Parmesan with a vegan alternative and ensure the pesto is dairy-free.
- → What cooking pot is best for this recipe?
A large deep skillet or Dutch oven allows even cooking and easy stirring throughout.
- → Can I add other vegetables instead of peas or spinach?
Absolutely, zucchini or broccoli can be swapped in for variety without affecting the cooking times significantly.
- → How do I know when the pasta is perfectly cooked?
Cook until al dente; the pasta should be tender yet firm to the bite, absorbing most of the sauce.
- → Is it necessary to use plant-based cream?
Plant-based cream like oat or soy cream creates the creamy texture, but you can adjust with regular cream or alternatives as preferred.