High Protein Pea Pesto Pasta
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.
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.