Save A vibrant, protein-packed pasta dish featuring green peas and spinach blended into a silky sauce, creating a fresh, nutrient-rich meal with a magical green hue.
This pasta quickly became a favorite in our household for its vibrant color and hearty flavor.
Ingredients
- Pasta: 350 g protein pasta (e.g., chickpea or lentil-based, or whole wheat pasta)
- Green Sauce: 200 g frozen green peas, 100 g baby spinach leaves, 2 cloves garlic, minced, 1 small shallot, finely chopped, 30 g fresh basil leaves, 2 tbsp extra-virgin olive oil, 60 ml low-sodium vegetable broth (or water), 80 g Greek yogurt (or plant-based yogurt for vegan), 30 g grated Parmesan cheese (or nutritional yeast for vegan), ½ tsp fine sea salt, ¼ tsp freshly ground black pepper, Pinch of red pepper flakes (optional)
- Topping: Zest of 1 lemon, 20 g toasted pine nuts (optional), Extra Parmesan or nutritional yeast
Instructions
- Step 1:
- Bring a large pot of salted water to a boil. Cook the protein pasta according to package instructions until al dente. Reserve 100 ml of the pasta cooking water, then drain the pasta and set aside.
- Step 2:
- While the pasta cooks, heat 1 tbsp olive oil in a large skillet over medium heat. Add the shallot and garlic, sauté for 2 3 minutes until fragrant and translucent.
- Step 3:
- Add the frozen peas and spinach to the skillet. Cook, stirring, for 2 3 minutes until peas are heated through and spinach is wilted.
- Step 4:
- Transfer the pea-spinach mixture to a blender. Add basil, vegetable broth, Greek yogurt, Parmesan, salt, pepper, red pepper flakes, and remaining olive oil. Blend until smooth and creamy. Adjust consistency with reserved pasta water if needed.
- Step 5:
- Return the drained pasta to the pot. Pour the green sauce over the pasta and toss gently to coat. Warm through over low heat if needed.
- Step 6:
- Serve in bowls. Top with lemon zest, toasted pine nuts, and extra Parmesan or nutritional yeast.
Save This dish quickly became a family favorite, often served alongside a fresh salad for its vibrant taste.
Required Tools
Large pot, Skillet, Blender, Colander, Zester
Allergen Information
Contains Dairy (Greek yogurt, Parmesan), Gluten (unless using gluten-free pasta), Tree nuts (pine nuts, optional). Use dairy-free alternatives and gluten-free pasta as needed.
Nutritional Information
Per serving: Calories 420, Total Fat 12 g, Carbohydrates 52 g, Protein 24 g
Save This protein pasta recipe balances flavor and nutrition for a satisfying meal anytime.
Recipe FAQ
- → Can I use gluten-free pasta options?
Yes, gluten-free pasta varieties like chickpea or lentil-based pasta work well and maintain the dish's protein content.
- → How do I make the sauce creamy without dairy?
Substitute Greek yogurt with plant-based yogurt and Parmesan with nutritional yeast for a creamy, vegan-friendly sauce.
- → What is the best way to preserve the green color of the sauce?
Blending the sauce immediately and avoiding overcooking the peas and spinach helps retain the vibrant green hue.
- → Can I add extra protein to this dish?
Adding grilled chicken, sautéed tofu, or roasted chickpeas boosts protein while complementing the fresh flavors.
- → What toppings enhance the flavor and texture?
Lemon zest adds brightness, and toasted pine nuts provide a crunchy contrast, enriching the overall dish.