Pin 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 is one of my favorite quick meals when I need something healthy yet satisfying. It always impresses guests with its bright color and flavors.
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 to 3 minutes until fragrant and translucent.
- Step 3:
- Add the frozen peas and spinach to the skillet. Cook, stirring, for 2 to 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.
Pin My family loves gathering around this meal on busy weeknights; it’s always quick to prepare and satisfying.
Required Tools
Large pot, Skillet, Blender, Colander, Zester
Allergen Information
Contains Dairy (Greek yogurt, Parmesan), Gluten (unless using gluten-free pasta), and Tree nuts (pine nuts, optional). Use dairy-free alternatives and gluten-free pasta as needed and always check ingredient labels for cross-contamination.
Nutritional Information
Per serving: Calories 420, Total Fat 12 g, Carbohydrates 52 g, Protein 24 g
Pin This green protein pasta is perfect for meal prep or a quick nutritious dinner that feels gourmet.
Recipe Questions
- → What type of pasta works best for this dish?
Protein-rich options like chickpea, lentil, or whole wheat pasta hold up well and complement the creamy sauce nicely.
- → Can I make this dish vegan?
Yes, substitute Greek yogurt with plant-based yogurt and Parmesan cheese with nutritional yeast to keep it vegan-friendly.
- → How do I adjust the sauce consistency?
Use reserved pasta cooking water gradually when blending to achieve a smooth, creamy sauce texture.
- → What is a good protein addition to this meal?
Sautéed tofu, grilled chicken, or roasted chickpeas can be added for an extra protein boost.
- → How should I store leftovers?
Keep leftovers in an airtight container in the refrigerator for up to 3 days, reheating gently to preserve texture.
- → Are pine nuts necessary for the topping?
Pine nuts add a lovely crunch and nuttiness but can be omitted or substituted based on preference or allergies.