Nutrient-packed pasta with vibrant green peas, spinach, and a creamy basil sauce for a fresh, wholesome meal.
# What You'll Need:
→ Pasta
01 - 12.3 oz protein pasta (chickpea, lentil-based, or whole wheat)
→ Green Sauce
02 - 7 oz frozen green peas
03 - 3.5 oz baby spinach leaves
04 - 2 cloves garlic, minced
05 - 1 small shallot, finely chopped
06 - 1 oz fresh basil leaves
07 - 2 tbsp extra-virgin olive oil
08 - 1/4 cup low-sodium vegetable broth (or water)
09 - 2.8 oz Greek yogurt (or plant-based yogurt for vegan)
10 - 1 oz grated Parmesan cheese (or nutritional yeast for vegan)
11 - 1/2 tsp fine sea salt
12 - 1/4 tsp freshly ground black pepper
13 - Pinch of red pepper flakes (optional)
→ Topping
14 - Zest of 1 lemon
15 - 0.7 oz toasted pine nuts (optional)
16 - Extra Parmesan or nutritional yeast
# How To Make It:
01 - Bring a large pot of salted water to a boil. Cook the protein pasta according to package instructions until al dente. Reserve 1/3 cup of the pasta cooking water, then drain the pasta and set aside.
02 - While the pasta cooks, heat 1 tablespoon olive oil in a large skillet over medium heat. Add the shallot and garlic, sauté for 2–3 minutes until fragrant and translucent.
03 - Add the frozen peas and spinach to the skillet. Cook, stirring, for 2–3 minutes until peas are heated through and spinach is wilted.
04 - Transfer the pea and spinach mixture to a blender. Add basil, vegetable broth, Greek yogurt, Parmesan, salt, pepper, red pepper flakes, and the remaining olive oil. Blend until smooth and creamy. Adjust consistency with reserved pasta water if needed.
05 - Return the drained pasta to the pot. Pour the green sauce over the pasta and toss gently to coat evenly. Warm through over low heat if necessary.
06 - Divide into bowls and garnish with lemon zest, toasted pine nuts, and extra Parmesan or nutritional yeast as desired.
