Facebook Instagram Youtube Tiktok amazon

HOME

High Protein Pea Pesto Pasta

High Protein Pea Pesto Pasta

Picture of <span>By</span> zqshq

By zqshq

Jump to recipe
Facebook Pinterest

This post may contain affiliate links. Please read our disclosure policy.

Hey there!

Write a short bio here. Continue your story here. Oat cake jelly icing cake muffin. Ice cream.

Browse by Meal

POPULAR

Simple DIY Ramen

Healthy Graham Cracker Pie Crust (Gluten-Free & Refined Sugar-Free)

Prep Time

10

Cook time

10

Servings

2

I’m sharing my new favorite vegan dish, a high protein pasta covered in a creamy green sauce I really cannot get enough of. I hope you’ll try it.

Want To Save This Recipe?

Enter your email below and we'll send the recipe straight to your inbox.

We use your personal data for interest-based advertising, as outlined in our privacy notice.

Jump to Recipe Print Recipe

High Protein Pea Pesto Pasta

By LAURA
I’m sharing my new favorite vegan dish, a high protein pasta covered in a creamy green sauce I really cannot get enough of. I hope you’ll try it.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 20 minutes
Course Breakfast
Cuisine American
Servings 2 people
Calories 28 kcal

Ingredients
  

  • 1/4 cup pine nuts plus 1 tbsp for topping, toasted
  • 1/2 cup frozen peas
  • 1/2 cup spinach, packed
  • Plant-based protein pasta of your choice, I chose chickpea penne
  • 1/2 cup basil
  • 2 cloves garlic, crushed
  • 1 cup coconut milk
  • 2 tbsp fresh lemon juice
  • 3 tbsp nutritional yeast
  • 1 tsp salt
  • 1/2 tsp ground black pepper
  • Pinch of red pepper flakes

Instructions
 

  • Toasts the pine nuts in a small dry skillet over medium-low heat, stirring until they’re golden brown, about 3-5 minutes, then remove from the skillet.Add the frozen peas to a large skillet over medium-low heat and cook until warmed through, about 3-5 minutes. Then add the spinach and stir until wilted.Add the peas and spinach, 1/4 cup of pine nuts (make sure you removed 1 tbsp for topping), garlic, basil, coconut milk, lemon juice, nutritional yeast, salt, and pepper to a high speed blender and blend until smooth.Put the sauce in the large skillet over medium heat and bring it to a simmer, stirring constantly, about 2-3 minutes. Then add your pasta and stir until well-coated.Transfer it to bowls and top with the remaining pine nuts, red pepper flakes, and basil. Enjoy 🤍

Notes

I’m sharing my new favorite vegan dish, a high protein pasta covered in a creamy green sauce I really cannot get enough of. I hope you’ll try it.

Pistachio Chicken Recipe FAQs

Can I use a different nut?

The sweet/salty flavor of the pistachios is what really makes this recipe great. I do not recommend using a different nut. If you want to make homemade chicken nuggets, try this recipe.

How do I know when my chicken is done?

I suggest using an instant read thermometer so you know when the chicken reaches an internal temperature of 160 degrees F and you can be sure they are fully cooked.

Can I double this recipe?

Yes, this recipe is easily doubled or even tripled to serve a crowd.

The Daily Good Newsletter

Join 250,000 subscribers who start their morning with daily mindfulness, soothing playlists, sustainable recipes, and more.

  • ABOUT
  • ADVERTISE
  • CAREERS
  • PRIVACY POLICY
  • TERMS
Instagram Pinterest X-twitter Facebook
Facebook Instagram Youtube Tiktok amazon

Sign Up For Our Newsletter!

  • Copyright @ 2025 body & bunglow