Protein Pesto Pasta

Protein Pesto Pasta

High Protein Pesto Pasta with Greens and Cherry Heirloom Tomatoes (Vegan Option) 


For the pesto sauce:

- 1 cup packed spinach leaves

- 1 cup packed arugula leaves

- 1 cup packed kale leaves

- 1/2 cup fresh basil leaves

- 1/4 cup nutritional yeast

- 1/4 cup pine nuts or walnuts

- 3 cloves garlic

- 1/2 cup extra virgin olive oil

- Salt and pepper to taste

For the pasta:

- 8 oz high protein pasta (such as chickpea, lentil, or quinoa pasta)

For the toppings:

- 1 cup cherry heirloom tomatoes, halved

- 1/4 cup toasted pine nuts or chopped walnuts

- Nutritional yeast (optional, for additional cheesy flavor)

- Fresh basil leaves, for garnish


1. Cook the high protein pasta according to the package instructions until al dente. Drain and set aside.

2. In the meantime, prepare the pesto sauce. In a food processor, combine spinach, arugula, kale, basil, nutritional yeast, pine nuts or walnuts, and garlic. Pulse until the ingredients are roughly chopped.

3. With the food processor running, slowly drizzle in the olive oil until the mixture forms a smooth and creamy pesto sauce. Season with salt and pepper to taste.

4. In a large mixing bowl, combine the cooked pasta with the pesto sauce, tossing until the pasta is evenly coated.

5. Gently fold in the cherry heirloom tomatoes, distributing them throughout the pasta.

6. To serve, divide the pesto pasta among plates or bowls. Top each serving with toasted pine nuts or chopped walnuts, a sprinkle of nutritional yeast (for added cheesy flavor, if desired), and fresh basil leaves for garnish.

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