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.
I first enjoyed this pasta on a chilly evening and was amazed by how fresh and satisfying it felt without any meat added.
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 has become a family favorite especially on busy weeknights when we want something quick yet nourishing.
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). For allergies use dairy free alternatives and gluten free pasta as needed Always check ingredient labels for cross contamination.
Nutritional Information
Calories: 420 Total Fat: 12 g Carbohydrates: 52 g Protein: 24 g per serving
Save This green pea and spinach pasta is a delicious healthy choice that’s easy to make and sure to impress.
Recipe FAQs
- → What type of pasta works best with the green sauce?
Protein-enriched pasta like chickpea, lentil, or whole wheat varieties hold the creamy green sauce well and add extra nutrients.
- → Can I prepare the green sauce in advance?
Yes, the sauce can be blended ahead and refrigerated for up to 2 days to enhance flavors before tossing with freshly cooked pasta.
- → How do I make a vegan version of this dish?
Substitute Greek yogurt with a plant-based alternative and Parmesan with nutritional yeast to keep the creamy texture without dairy.
- → What adds the bright green color to the sauce?
Fresh spinach, green peas, and basil combine in the sauce, delivering the vibrant green hue naturally.
- → What toppings complement this pasta dish?
Lemon zest and toasted pine nuts introduce zesty brightness and a pleasant crunch, enhancing the creamy pasta experience.