Protein-rich pasta tossed in a silky green sauce with peas, spinach, and fresh basil for a vibrant 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 (plant-based yogurt for vegan)
10 - 1 oz grated Parmesan cheese (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 as desired
# How to Make It:
01 - Bring a large pot of salted water to a boil. Cook the protein pasta until al dente according to package directions. Reserve 3.4 fl oz of the cooking water, then drain and set aside.
02 - Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add shallot and garlic, sautéing for 2 to 3 minutes until fragrant and translucent.
03 - Add frozen peas and spinach to the skillet. Stir and cook for 2 to 3 minutes until peas are warmed through and spinach has wilted.
04 - Transfer the pea and 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 the consistency using reserved pasta water if necessary.
05 - Return the drained pasta to the pot. Pour the green sauce over and toss gently to coat the pasta evenly. Warm over low heat if needed.
06 - Divide into bowls and garnish with lemon zest, toasted pine nuts, and additional Parmesan or nutritional yeast as preferred.
