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.
An easy, quick recipe that always gets compliments from family and friends.
Ingredients
- Pasta: 350 g protein pasta (e.g., chickpea or lentil-based, or whole wheat pasta)
- Green Sauce: 200 g frozen green peas
- Green Sauce: 100 g baby spinach leaves
- Green Sauce: 2 cloves garlic, minced
- Green Sauce: 1 small shallot, finely chopped
- Green Sauce: 30 g fresh basil leaves
- Green Sauce: 2 tbsp extra-virgin olive oil
- Green Sauce: 60 ml low-sodium vegetable broth (or water)
- Green Sauce: 80 g Greek yogurt (or plant-based yogurt for vegan)
- Green Sauce: 30 g grated Parmesan cheese (or nutritional yeast for vegan)
- Green Sauce: ½ tsp fine sea salt
- Green Sauce: ¼ tsp freshly ground black pepper
- Green Sauce: Pinch of red pepper flakes (optional)
- Topping: Zest of 1 lemon
- Topping: 20 g toasted pine nuts (optional)
- Topping: 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.
Pin it This recipe has become a beloved family favorite enjoyed on busy weeknights.
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
Per serving: Calories 420, Total Fat 12 g, Carbohydrates 52 g, Protein 24 g
Pin it This pasta is an effortless meal that balances nutrition and flavor beautifully.
Frequently Asked Questions
- → What types of pasta work best for this dish?
Protein-rich pasta such as chickpea, lentil-based, or whole wheat pasta provide texture and complement the green sauce well.
- → Can I make this dish vegan?
Yes, substitute Greek yogurt with plant-based yogurt and replace Parmesan with nutritional yeast to keep the creamy texture without dairy.
- → How is the green sauce prepared?
The green sauce is made by blending cooked peas, spinach, garlic, shallot, basil, yogurt, Parmesan, olive oil, and seasoning into a smooth, creamy mixture.
- → Can additional toppings be added?
Yes, lemon zest and toasted pine nuts add brightness and crunch, with extra Parmesan or nutritional yeast optional for finishing.
- → What cooking tools are needed?
A large pot, skillet, blender, colander, and zester are required to prepare the pasta, sauce, and toppings effectively.
- → How can I enhance the protein content further?
Add grilled chicken, sautéed tofu, or roasted chickpeas for extra protein and texture variety.