Protein-rich Creamy Basil Pesto Pasta
Creamy Basil Pesto Pasta with Greens
Oh yes, we all love a good pasta dish. Until recently I didn’t really have much of a love for pasta. But fear not, because my love for pasta has risen up with a vengeance and boy am I pleased about it. I’ve been experimenting with the most delightful pasta dishes – from creamy pasta salads to dreamy warm, comforting pasta bowls filled with veggies and colorful accoutrements.
This is a protein-rich dish due to the peas and tahini. It is also a delightful go-to post work meal (particularly on those days where you’re not wanting to do much cooking after a long day of work but you’re looking for something hearty, wholesome and substantial) that is not only quick, simple and delicious but is also budget (and student life) friendly!
An ode to peas. I love peas. They are one of my absolute kitchen staples – you will always find a big bag of peas in the freezer. They are incredibly versatile, too. You can add them to salads, soups, pastas, pies, even banana ice-cream for a protein-rich kick! The outstanding assortment of phytonutrients found in peas is enough to make you want to run for the freezer and eat them straight from the bag. Which I have been known to do – they actually make a rather lovely afternoon snack. But getting back to the point - green peas provide us with antioxidants and anti-inflammatory properties they are high in vitamin C, E, K and some B vitamins. They also have high levels of zinc, folate, manganese as well as Omega-3 fats in the form of alpha-linolenic acid. Peas are also known for being high in protein – 1 cup of peas contains an awesome 8g of protein. And people ask where vegans get their protein from …
(Serves: one very hungry person or two semi-hungry people)
· 2 cups cooked pasta, al dente (I used tagliatelle)
· 1 cup thawed peas (you can also sub this with Brussel sprouts which is a total fav of mine or broccoli – if doing so, simply blanch them in hot water to cook before adding them to the pasta)
· 4-5 teaspoons of vegan basil pesto
· 2-3 teaspoon tahini
· 1-2 teaspoon water
· 2-3 teaspoons soy sauce
· 2 teaspoon nutritional yeast
· Pinch of sea salt
· Dash of lemon juice (optional)
· ½ avocado
· 1/3 cup basil, chopped
1. Cook pasta and set aside. Or use two cups of left over pasta which is what I did for this recipe.
2. In a bowl place all of the sauce ingredients (soy sauce, water, tahini, pesto) and mix well.
3. Measure 1 cup of peas and place under running hot water to thaw. Once thawed place into the sauce and coat all the peas with the sauce. Add in chopped basil.
4. Next add the pea and sauce mixture to the pasta and toss until evenly coated. Place in serving bowl, top with a dash of lemon juice, chopped avocado, nutritional yeast and a pinch of salt.