Save A vibrant, satisfying pasta dish featuring plant-based pea protein, tender vegetables, and a rich, creamy pesto sauce—all cooked in a single pot for easy cleanup.
This cozy chicken stew is a family favorite that I first served on a chilly autumn evening and it was an instant hit.
Ingredients
- Pasta & Protein: 300 g (10.5 oz) short pasta (e.g., penne, fusilli use gluten-free if desired)
- Pasta & Protein: 200 g (7 oz) pea protein crumbles or chunks (shelf-stable or refrigerated)
- Vegetables: 1 medium onion, finely chopped
- Vegetables: 2 cloves garlic, minced
- Vegetables: 150 g (1 cup) frozen peas
- Vegetables: 120 g (1 cup) cherry tomatoes, halved
- Vegetables: 2 cups baby spinach leaves
- Sauce & Liquid: 700 ml (3 cups) vegetable broth
- Sauce & Liquid: 120 ml (1/2 cup) unsweetened plant-based cream (oat or soy recommended)
- Sauce & Liquid: 100 g (1/2 cup) prepared green pesto (store-bought or homemade vegetarian)
- Sauce & Liquid: 2 tbsp grated Parmesan or vegan alternative
- Sauce & Liquid: 1 tbsp olive oil
- Sauce & Liquid: Salt and freshly ground black pepper, to taste
Instructions
- Step 1:
- Heat the olive oil in a large deep skillet or pot over medium heat. Add onion and sauté for 23 minutes until softened. Add garlic and cook for 1 minute more.
- Step 2:
- Stir in the pea protein crumbles and cook for 2 minutes until lightly browned.
- Step 3:
- Add the pasta, vegetable broth, and plant-based cream. Stir to combine. Bring to a boil, then reduce heat to medium-low. Simmer uncovered for 8–10 minutes, stirring frequently.
- Step 4:
- Add frozen peas, cherry tomatoes, and pesto. Continue cooking for 57 minutes, stirring occasionally, until pasta is al dente and most of the liquid is absorbed.
- Step 5:
- Stir in the spinach and Parmesan. Cook for 12 minutes until spinach is wilted and sauce is creamy.
- Step 6:
- Season with salt and pepper to taste. Serve hot, garnished with extra Parmesan if desired.
Save My family loves gathering around this dish, especially on cozy weekend dinners when we talk about our week.
Required Tools
Large deep skillet or Dutch oven, wooden spoon or spatula, chopping board and knife, measuring cups and spoons
Allergen Information
Contains wheat (gluten) and milk (if using dairy Parmesan pesto). For gluten-free or dairy-free versions, use suitable pasta and cheese alternatives.
Nutritional Information
Calories 460, Total Fat 14 g, Carbohydrates 60 g, Protein 26 g per serving
Save This recipe is both nutritious and easy to make, perfect for busy weeknights when you want a wholesome meal fast.
Cooking Questions
- → What type of pasta works best for this dish?
Short pasta shapes like penne or fusilli hold the sauce well and cook evenly in one pot, making them ideal.
- → Can I substitute pea protein with other plant proteins?
Yes, alternatives like textured soy protein or lentils can be used but may alter the cooking time and texture slightly.
- → How do I make the sauce creamy without dairy?
Using unsweetened plant-based cream, such as oat or soy cream, ensures a smooth and creamy texture without dairy.
- → Is it possible to add other vegetables?
Absolutely, ingredients like zucchini or broccoli can be swapped in to vary textures and flavors while keeping the dish fresh.
- → How can I adjust seasoning to enhance flavors?
Adding a squeeze of lemon juice before serving brightens the flavors, and seasoning with salt and fresh pepper helps balance the richness.
- → What is the best way to prevent pasta from sticking during cooking?
Stir frequently during simmering and ensure adequate liquid is used for even cooking to keep the pasta from sticking.