A vibrant pasta featuring green peas, spinach, and a creamy sauce delivering fresh, nutrient-rich flavors.
# What You'll Need:
→ Pasta
01 - 12.3 oz protein pasta (chickpea, lentil-based, or whole wheat)
→ Green Sauce
02 - 7 oz frozen green peas
03 - 3.5 oz baby spinach leaves
04 - 2 cloves garlic, minced
05 - 1 small shallot, finely chopped
06 - 1 oz fresh basil leaves
07 - 2 tbsp extra-virgin olive oil
08 - ¼ cup low-sodium vegetable broth or water
09 - 2.8 oz Greek yogurt or plant-based yogurt
10 - 1 oz grated Parmesan cheese or nutritional yeast
11 - ½ tsp fine sea salt
12 - ¼ tsp freshly ground black pepper
13 - Pinch of red pepper flakes (optional)
→ Topping
14 - Zest of 1 lemon
15 - 0.7 oz toasted pine nuts (optional)
16 - Extra Parmesan cheese or nutritional yeast
# Cooking Steps:
01 - Bring a large pot of salted water to a boil. Cook the protein pasta following package instructions until al dente. Reserve ⅓ cup of pasta cooking water, then drain and set pasta aside.
02 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the chopped shallot and minced garlic, sauté for 2 to 3 minutes until translucent and fragrant.
03 - Add frozen peas and baby spinach to the skillet. Stir and cook for 2 to 3 minutes until peas are heated through and spinach is wilted.
04 - Transfer the pea and spinach mixture to a blender. Add fresh basil, vegetable broth, Greek yogurt, grated Parmesan, sea salt, black pepper, optional red pepper flakes, and remaining olive oil. Blend until smooth and creamy. Adjust thickness with reserved pasta water if necessary.
05 - Return drained pasta to the pot. Pour green sauce over it and toss gently to coat evenly. Warm over low heat if needed.
06 - Serve pasta in bowls, garnished with lemon zest, toasted pine nuts if desired, and additional Parmesan or nutritional yeast.
