This high protein pea pesto pasta is a quick, flavour-packed weeknight dinner rich in plant-based protein. A vibrant green pea and basil pesto comes together with baby spinach and sundried tomatoes for a nourishing meal ready in under 30 minutes. Naturally vegan and dairy-free, it’s ideal for meal prep or a satisfying lunch the next day.
⭐⭐⭐⭐⭐ so easy and delicious. i needed something fast and nutritious after a hard day’s work. thanks again for your inspiration. – elizabeth
High-protein meals are increasingly popular, and for good reason: they help you feel full and support an active lifestyle. While I do eat meat sometimes, I prefer including more plant-based meals throughout the week. This pea pesto pasta is a tasty, protein-forward option that fits easily into a plant-based rotation.
I created this dish to be simple, nourishing and satisfying. Each serving delivers a substantial protein boost thanks to a high-protein pasta base, protein-rich peas blended into the pesto, and nutritional yeast for flavour and extra protein. The result is a fresh, green pesto that coats the pasta beautifully and keeps you full longer.
This pasta is an excellent meal prep choice: it reheats well and is also delicious served cold as a pasta salad. The bright pesto, tender spinach and tangy sundried tomatoes make it a versatile, flavourful meal you can enjoy throughout the week.
Key Ingredients
This recipe uses easy-to-find ingredients to make a creamy, vibrant pea and basil pesto served with pasta for a quick weeknight dinner.
All ingredient quantities are listed in the recipe card further below.
- High-protein pasta – choose any high-protein pasta you prefer. These pastas provide more plant-based protein per serving while keeping texture and taste similar to regular pasta.
- Baby spinach – adds colour, nutrients and volume. It wilts quickly into the warm pasta for a tender, leafy addition.
- Sundried tomatoes – optional but recommended for a bright, savoury contrast. Halved cherry tomatoes also work if you prefer.
- Frozen peas – the star of the pesto. Peas are blended into a creamy base that gives the pesto its sweet green flavour and contributes to the protein content.
- Basil leaves – for the classic pesto aroma and fresh herbal notes.
- Cashews – used here to provide creaminess in place of pine nuts. Walnuts, almonds or macadamias can be substituted if desired.
- Nutritional yeast – adds a cheesy, savory depth while contributing protein and B vitamins.
- Garlic – provides a gentle pungency that lifts the pesto.
- Lemon – brightens the pesto and balances the richness.
- Olive oil – use a good quality extra virgin olive oil for the best flavour and silky texture.
Equipment and Tools
A food processor or high-speed blender makes this pesto effortless to prepare and creates a smooth, creamy texture. A large pot for cooking pasta and a sieve or strainer for the peas are useful for the streamlined cooking method described below.
- Food processor or blender – for blending the cooked peas and other pesto ingredients into a smooth sauce.
- Large pot and sieve – to cook the pasta and peas efficiently.
Step-By-Step Instructions
This recipe is designed for busy evenings when you want something comforting without a lot of fuss. The steps are straightforward and the pesto comes together quickly in a food processor.
1. Bring a large pot of salted water to a boil and cook the high-protein pasta according to the package instructions until al dente. About 3 minutes before the pasta finishes, place the frozen peas in a sieve or strainer and lower them into the pot to cook alongside the pasta. This saves time and keeps everything hot and ready together.
2. When the pasta and peas are cooked, remove the peas and set them aside. Drain the pasta, reserving about ½ cup of the cooking water, and return the pasta to the pot.
3. Add the cooked peas to the food processor with basil, cashews, nutritional yeast, garlic, lemon juice, olive oil, salt and pepper. Blend until smooth and creamy. If the pesto is too thick, thin it with some of the reserved pasta water until you reach a saucy consistency.
4. Mix the pesto into the warm pasta along with the chopped baby spinach and sundried tomatoes. Toss well so the pesto evenly coats the pasta and the spinach wilts slightly from the residual heat. Add more pasta water if the sauce needs loosening.
5. Serve into bowls and garnish with extra basil and a squeeze of lemon if desired. This dish is great warm, or cool it and enjoy as a pasta salad for lunches.
Storage Instructions
Store leftover pea pesto pasta in an airtight container in the refrigerator for up to 3 days. The pesto may thicken when chilled; add a splash of water or warm gently while reheating to reclaim a saucy texture.
Reheat gently on the stovetop over low heat or microwave in short bursts, stirring between intervals. Leftovers are also delicious cold as a pasta salad, making this recipe handy for lunches and meal prep.
Recipe FAQs
Yes. Regular pasta works fine—just note the protein per serving will be lower. To boost protein, serve with tofu, chickpeas or grilled chicken if you eat meat.
Yes. The pea pesto can be prepared up to 3 days ahead and stored in an airtight container in the fridge. It’s convenient for trips or quick meals when you only need to cook pasta and combine.
If you try this recipe, please leave a comment and rating below. I’d love to see your photos and hear how you make it your own.
More easy weeknight vegan meals:
Roasted Vegetable Bowls with Green Goddess Sauce
Gnocchi Puttanesca (Vegan!)
Vegan Cauliflower Alfredo
Healthy Kale Salad with Air Fried Tofu
Pea Pesto Pasta (High Protein + Vegan)
Equipment
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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
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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.
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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.
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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.
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Add the pesto to the warm pasta along with the chopped baby spinach and sundried tomatoes. Mix well to coat, letting the residual heat gently wilt the spinach. Add a splash of reserved pasta water if the pesto needs loosening.
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Divide between bowls and serve warm or chill for meal prep.
Nutrition
Carbohydrates: 64g |
Protein: 24g
Nutritional information is provided as a guide and is calculated using automated tools. Actual values may vary based on specific ingredients and brands used.