Pea Pesto Pasta (High Protein + Vegan)

This high protein pea pesto pasta is an easy weeknight dinner that’s packed with flavour and plant-based protein. Made with a vibrant green pea and basil pesto, with baby spinach and sundried tomatoes, it’s a simple, nourishing meal that comes together in under 30 minutes.

Course Main Course

Cuisine Australian

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 511kcal

Author Sally

Equipment

food processor

Ingredients

For the pasta:

350 grams high protein pasta
1 cup baby spinach roughly chopped
¼ cup sundried tomatoes roughly chopped

For the pea pesto:

1 cup frozen peas
1 cup fresh basil leaves lightly packed
¼ cup cashews
2 tablespoons nutritional yeast
1 clove garlic
Juice of ½ a lemon to taste
¼ cup olive oil
Salt and pepper to taste

Instructions

Bring a large pot of salted water to a boil. Add the protein pasta and cook according to packet instructions until al dente. With about 3 minutes remaining, place the frozen peas in a strainer or sieve and lower it into the pot to cook alongside the pasta.
Once cooked, remove the peas and set them aside. Drain the pasta, reserving ½ cup of the cooking water, and return the pasta to the pot.
Add the cooked peas to a food processor along with the basil, cashews, nutritional yeast, garlic, lemon juice, olive oil, salt and pepper. Blend until smooth and creamy. Taste and adjust the seasoning and lemon juice as needed.
Add the pesto to the warm pasta along with the chopped baby spinach and sundried tomatoes. Mix well to coat, letting the residual heat from the pasta gently wilt the spinach. Add a splash of the reserved pasta water if the pesto needs loosening.
Divide between bowls and serve warm.

Nutrition