# Components:
→ Pasta & Protein
01 - 10.5 oz short pasta (penne or fusilli; gluten-free optional)
02 - 7 oz pea protein crumbles or chunks
→ Vegetables
03 - 1 medium onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1 cup frozen peas
06 - 1 cup cherry tomatoes, halved
07 - 2 cups baby spinach leaves
→ Sauce & Liquid
08 - 3 cups vegetable broth
09 - 1/2 cup unsweetened plant-based cream (oat or soy)
10 - 1/2 cup prepared green pesto (vegetarian; vegan optional)
11 - 2 tbsp grated Parmesan or vegan alternative
12 - 1 tbsp olive oil
13 - Salt and freshly ground black pepper, to taste
# Directions:
01 - Heat olive oil in a large deep skillet over medium heat. Add chopped onion and sauté for 2 to 3 minutes until softened. Add minced garlic and cook another minute.
02 - Add pea protein crumbles to the skillet and cook for 2 minutes until lightly browned.
03 - Stir in pasta, vegetable broth, and plant-based cream. Bring to a boil, then reduce heat to medium-low and simmer uncovered for 8 to 10 minutes, stirring frequently.
04 - Add frozen peas, cherry tomatoes, and pesto; cook for 5 to 7 minutes, stirring occasionally, until pasta is al dente and liquid is mostly absorbed.
05 - Stir in baby spinach and Parmesan cheese. Cook 1 to 2 minutes until spinach wilts and sauce is creamy.
06 - Season with salt and black pepper to taste. Serve hot, optionally garnished with extra Parmesan.
