Creamy Protein Pasta
If you’re looking for a low-effort, high-reward recipe, this one-pan pasta has you covered. It’s quick to put together and packed with plant-based protein (there’s 30g in each serving) – perfect for busy weeknights when you need something nourishing with the fuss.
- Prep time
- 6 min
- Cook time
- 20 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 5.3 oz pasta
- 8.5 oz canned chickpeas
- handful of pine nuts
- 3.8 oz sun-dried tomatoes
- 2 cloves garlic
- 1 tablespoon harissa paste
- pinch of dried red chilli flakes
- 2 tablespoons coconut yoghurt
- 2 handfuls of spinach
- 1 large handful of basil
- drizzle of olive oil
- 1 pinch of flaky sea salt & black pepper
Instructions
- 1
Bring a large saucepan of salted water to the boil. Add the pasta and chickpeas; cook for 8—9 minutes until al dente. Drain and reserve a cupful of cooking water. Set aside.
- 2
To make the sauce, place the pine nuts, sundried tomatoes, garlic, harissa, chilli flakes (if using), a drizzle of olive oil and a generous pinch of salt in a high-speed food processor. Blitz until smooth, adding a splash of water to loosen as needed.
- 3
Return the saucepan used for the pasta to a medium—low heat. Pour in the sauce and cook for 5—7 minutes, until the garlic smells cooked.
- 4
Stir in the pasta and chickpeas, followed by the yoghurt, spinach, most of the basil (set aside some for garnish) and a drizzle of olive oil (optional). Taste to check the seasoning and adjust as needed.
- 5
To serve, divide the pasta into bowls and scatter over the remaining basil.