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 green pea and spinach pasta quickly became a favorite in my household thanks to its vibrant color and wholesome ingredients.
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.
Pin It This recipe always brings the family together at the dinner table, sharing stories over a delicious and healthy meal.
Required Tools
Large pot, skillet, blender, colander, zester
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 when needed.
Nutritional Information
Per serving: 420 calories, 12 g total fat, 52 g carbohydrates, 24 g protein.
Pin It Enjoy this fresh and vibrant pasta as a nutritious weeknight dinner that's as beautiful as it is delicious.
Recipe Questions & Answers
- → Can I use another type of pasta?
Yes, chickpea, lentil, or whole wheat pasta works well to maintain a protein-packed profile.
- → How can I make the sauce vegan?
Replace Greek yogurt with plant-based yogurt and Parmesan with nutritional yeast for a vegan-friendly sauce.
- → What’s the best way to add extra protein?
Consider adding grilled chicken, sautéed tofu, or roasted chickpeas for additional protein content.
- → Can I prepare the green sauce in advance?
Yes, blend the green pea and spinach sauce ahead and store it refrigerated for up to two days before reheating gently.
- → What wine pairs well with this pasta?
A crisp Sauvignon Blanc complements the fresh herb and green pea flavors beautifully.