Pea pasta with lupini beans and peppers

By the GetYourMacros team · 18 September 2026

A vibrant high-protein pasta dish featuring green pea fusilli tossed with briny lupini beans and a silky roasted pepper sauce.

• Time 20 min
• Course First course
• Diet Vegan
• Cuisine Italian

Ingredients (1 serving)

• 80 g Green pea pasta
• 120 g Lupin beans
• 200 g Bell peppers
• 5 ml Extra virgin olive oil
• Fresh basil to taste

Quantities are for one serving: multiply by the number of people. Calories and macros are computed on the app's food database, ingredient by ingredient.

Method

1. Boil a large pot of salted water and cook the pea pasta for about 6-8 minutes until al dente.
2. While the pasta cooks, dice the bell peppers and sauté them in a pan with a splash of water and salt over medium heat for 10 minutes until very soft.
3. Peel the lupini beans by squeezing them out of their skins and set them aside.
4. Transfer half of the cooked peppers to a blender with a tablespoon of pasta water and blend until smooth, then pour the cream back into the pan.
5. Add the peeled lupini beans to the pan with the remaining pepper chunks and warm through.
6. Drain the pasta, reserving a little water, and toss it into the pan with the pepper cream.
7. Mix well over low heat for 1 minute, adding pasta water if needed for creaminess.
8. Finish with fresh basil leaves and the extra virgin olive oil before serving.

Tips

• Peeling the lupini beans makes them much more pleasant to eat and helps them blend better with the sauce.
• This pasta is excellent cold as a high-protein pasta salad for your office lunch box.

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