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 recipe quickly became a family favorite for its bright flavors and easy 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 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 Sharing this pasta at our family dinners always brings smiles and compliments on the vibrant taste.
Required Tools
Large pot, skillet, blender, colander, zester
Nutritional Information
Per serving: 420 calories, 12 g total fat, 52 g carbohydrates, 24 g protein
Allergen Information
Contains dairy (Greek yogurt, Parmesan), gluten (unless using gluten-free pasta), and tree nuts (pine nuts, optional). Use dairy-free and gluten-free alternatives as needed, and check labels for cross-contamination.
Save This dish is easy to prepare yet full of fresh flavors, perfect for quick healthy dinners any day of the week.
Recipe Help & FAQs
- → What kind of pasta works best for this dish?
Protein-rich pastas such as chickpea, lentil-based, or whole wheat pasta complement the green sauce well and add extra nutrients.
- → Can I make this dish vegan?
Yes, replace Greek yogurt with plant-based yogurt and Parmesan cheese with nutritional yeast for a fully vegan version.
- → How do I achieve the creamy texture of the sauce?
Blending cooked peas and spinach with yogurt, Parmesan, basil, and olive oil creates a smooth, creamy green sauce.
- → What toppings enhance the flavors?
Fresh lemon zest and toasted pine nuts add bright, nutty notes, enhancing the dish’s texture and flavor balance.
- → Can I add extra protein to this meal?
Yes, additions like grilled chicken, sautéed tofu, or roasted chickpeas boost protein without altering the fresh green flavor.