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 home for its bright flavors and ease of preparation.
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 23 minutes until fragrant and translucent.
- Step 3:
- Add the frozen peas and spinach to the skillet. Cook, stirring, for 23 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 Sharing this meal always brings smiles to the table and warm moments with family.
Notes
Pairs well with a crisp Sauvignon Blanc or sparkling water with lemon.
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. Always check ingredient labels for cross-contamination.
Save This green protein pasta is perfect for a quick nutritious meal any day of the week.
Recipe FAQs
- → What type of pasta works best for this dish?
Protein-rich pastas like chickpea, lentil, or whole wheat varieties bring texture and added nutrition, complementing the green sauce well.
- → Can I make this dish vegan?
Yes, by substituting Greek yogurt with plant-based yogurt and Parmesan with nutritional yeast, the dish becomes fully vegan without compromising creaminess.
- → How do I adjust the sauce consistency?
Add reserved pasta cooking water a little at a time while blending until the sauce reaches a smooth, creamy texture perfect for coating pasta.
- → What flavor do the lemon zest and pine nuts add?
Lemon zest adds a bright citrus note, while toasted pine nuts contribute a subtle crunch and nutty richness that enhance the overall dish.
- → Are there any common allergens in this dish?
Yes. This dish contains dairy from Greek yogurt and Parmesan, gluten if regular pasta is used, and tree nuts from optional pine nuts. Adjustments can be made for allergen-friendly versions.
- → What wine pairs well with this meal?
A crisp Sauvignon Blanc complements the fresh green flavors, or sparkling water with lemon offers a refreshing non-alcoholic option.