Pin It 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 favorite for its vibrant color and satisfying taste in my household.
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 dish always brings my family together around the dinner table, sharing smiles and stories over every bite.
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
Pin It Serve this fresh and enjoy the vibrant flavors immediately for the best experience.
Questions About This Recipe
- → 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.
- → What type of pasta works best?
Protein-rich varieties like chickpea, lentil-based, or whole wheat pasta work well to complement the green sauce.
- → How do I adjust the sauce consistency?
Use the reserved pasta cooking water to thin the sauce until it reaches a smooth, silky texture.
- → Can I add extra protein to this dish?
Yes, consider grilled chicken, sautéed tofu, or roasted chickpeas for an extra protein boost.
- → What are good beverage pairings?
This dish pairs nicely with a crisp Sauvignon Blanc or sparkling water with lemon for a refreshing balance.