Spinach and Pea Pasta

Updated: Dec 10, 2019

Total Prep and Cooking Time: 10 minutes

Equipment Needed: Hob and blender/Nutribullet style blender


This vegan pea and pesto pasta recipe is my go to when I'm busy in the evening but still want a nutritious and filling meal. If you have any fussy kids or don't like to eat many vegetables, this recipe is for you.


Instead of pine nuts which are usually used in a traditional pesto, we've opted for chickpeas to add in extra protein and fiber. The peas and spinach also add plenty of nutritional value including Vitamin C, magnesium, manganese and iron. And to top it all off, we've included almond milk and nutritional yeast which are both fortified with vitamin B12.


Firstly, we're going to cook our pasta. So add your dried pasta to a pan of boiling salted water. Follow the cooking instructions on the packet, but it should take around 10 minutes to cook.


Then, add 100g of peas, 50g of spinach, juice from 1 lemon, garlic, chickpeas, olive oil, almond milk, nutritional yeast and fresh basil to a blender and blend until smooth. I used high high powered blender such a s a Nutribullet which meant the sauce came out really creamy.

When your pasta has around 3 to 5 minutes to go, add in the remaining 150g of peas. Once your pasta and peas are cooked, drain and then combine with the pesto and remaining 100g of spinach (the heat from the pasta will wilt the spinach so no need to cook it). It's a good idea to combine the two in the same hot pan you cooked the pasta in so that it heats up the sauce a bit.


Add salt and pepper to taste and then serve with cheese or anything else you fancy!


Ingredients for 4 portions:

  • 250g of frozen peas

  • 150g of fresh spinach

  • 2 garlic cloves

  • 1 x 400ml can of chickpeas

  • 3 tbsp of olive oil

  • 100ml of almond milk (you can also sub for any other plant based milk)

  • 1 lemon

  • 1/2 tsp of salt

  • 1/2 tsp of pepper

  • 3 tbsp of nutritional yeast (optional)

  • Approximately 10g of fresh basil

  • 400g of Pasta (use GF pasta if desired)


Method:


1. Firstly, we're going to cook our pasta. So add your dried pasta to a pan of boiling salted water. Follow the cooking instructions on the packet, but it should take around 10 minutes to cook.


2. Then, add 100g of peas, 50g of spinach, juice from 1 lemon, garlic, chickpeas, olive oil, almond milk, nutritional yeast and fresh basil to a blender and blend until smooth. I used high high powered blender such a s a Nutribullet which meant the sauce came out really creamy.


3. When your pasta has around 3 to 5 minutes to go, add in the remaining 150g of peas.


4. Once your pasta and peas are cooked, drain and then combine with the pesto and remaining 100g of spinach (the heat from the pasta will wilt the spinach so no need to cook it). It's a good idea to combine the two in the same hot pan you cooked the pasta in so that it heats up the sauce a bit.


5. Add salt and pepper to taste and then serve with cheese or anything else you fancy!


If you made this, I would love to hear from you! Comment below or get in touch on Instagram.

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