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 dish quickly became a favorite in my house as it combines health with incredible taste.
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 recipe always brings my family together around the table to enjoy a wholesome meal.
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 for allergies
Nutritional Information
Calories 420 Total Fat 12 g Carbohydrates 52 g Protein 24 g per serving
Save This pasta blends health and flavor effortlessly making it perfect for any weekday dinner.
Recipe FAQs
- → Can I use gluten-free pasta for this dish?
Yes, gluten-free pasta varieties work well and maintain the dish's texture and flavor.
- → How can I make the sauce creamier without dairy?
Replace Greek yogurt with a plant-based alternative and use nutritional yeast instead of Parmesan for a creamy, dairy-free sauce.
- → Are pine nuts necessary for the topping?
Pine nuts add a delightful crunch but can be omitted or substituted with toasted seeds if preferred.
- → What is the best way to blend the sauce smoothly?
Use a high-speed blender to combine the peas, spinach, basil, and other sauce ingredients until silky and smooth.
- → Can additional protein be added to this meal?
Yes, grilled chicken, sautéed tofu, or roasted chickpeas complement the dish well for extra protein.