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The Best Protein Pasta Recipe!
Cottage cheese is definitely having a moment right now! You all have loved my Cottage Cheese Pancakes and Cottage Cheese Ice Cream recipes so much, and I KNOW you’ll love this cottage cheese recipe, too. Our family loves pasta, but in order to make sure we’re all getting the nutrients our bodies need, I usually add extra protein and veggies.
This easy sauce has all the protein and healthy greens you need to create a truly delicious, balanced, and satisfying meal. Trust me, this isn’t just another pasta dish; it’s a wholesome, satisfying, and reliable option that you’ll turn to time and time again. This healthy high-protein pasta is a game-changer!
Why You’ll Love This High-Protein Pasta Recipe
- High in Protein – Each serving of this delicious pasta has 37 grams of protein!
- Filling and Creamy – The creamy sauce coats each noodle and is SO GOOD and because of the balance of carbs and proteins it will fuel and satisfy you for a long time!
- Easy and Fast – Your healthy meal is ready to eat in just 25 minutes. That’s exactly what I need on busy weeknight evenings!
You’ll Also Love: Creamy Pumpkin Pasta Recipe
Cottage Cheese Pasta Ingredients
I love when recipes use fewer ingredients and there are only 8 ingredients in this healthy and filling recipe! Here’s what you’ll need:
- Protein Pasta – Protein pastas are usually made with a type of legume and I have recently found this brand that tastes great and cooks well. There are several options for higher protein pastas made from black beans, chickpeas, and lentils so choose your favorite. Or use your favorite gluten-free pasta!
- Cottage Cheese – I used low-fat cottage cheese in this sauce recipe, but you can use whatever you prefer. Because the ingredients for the sauce are blended, it also doesn’t matter if it is small or large curd.
- Milk – The milk in this recipe helps thin out the sauce a little and blends the ingredients together smoothly. Use whatever you have on hand that is unflavored and unsweetened.
- Parmesan Cheese – You can freshly grate parmesan for this recipe or use storebought shredded or grated parmesan. If you grate your own, make sure you pack it down in the measuring cup so you get a full 1/3 cup of cheese. Feel free to add more for a cheesier sauce!
- Garlic – I love saving time by using the minced garlic in a jar, however you may want the punchy, strong flavor of fresh garlic in this sauce. I’ve tried it both ways and prefer it with the fresh garlic!
- Salt and Pepper – The fresh cracked black pepper takes the flavor of this sauce over-the-top! If you don’t have a pepper grinder, I love buying these jars that come with the grinder already attached.
- Chopped Spinach – Use regular spinach or baby spinach in this recipe, just make sure you chop it finely enough that it incorporates well into the sauce. Feel free to increase the amount or swap it for baby kale.
How to Make Protein Pasta
This recipe comes together in just 25 minutes! All you’ll need is a skillet and a blender. Here’s how to make healthy protein pasta:
- Cook the pasta in a large pot, reserving some pasta water before draining.
- Meanwhile, blend the sauce ingredients until they are smooth.
- Pour the blended sauce into a non-stick skillet and warm over low heat.
- Once it’s warm, add the spinach and stir until it is wilted.
- Add the pasta water and cooked pasta to the skillet.
- Turn off the heat and stir the pasta continuously while the sauce coats the pasta and thickens.
- Top the pasta with more cracked black pepper and parmesan cheese, serve and enjoy!
Best Protein Pasta Recipe Variations
Add Veggies – You could easily bulk up this recipe with the addition of vegetables. Here are some ideas of veggies to add.
- Broccoli – Cook fresh broccoli florets with the pasta, or add steamed broccoli to the sauce with the cooked pasta.
- Mushrooms – Sauté sliced mushrooms in the skillet before adding the blended sauce.
- Roasted Cherry Tomatoes – Either cook them in the skillet or roast them in the oven for 10 minutes before adding them to the sauce.
- Chopped Asparagus – Chop asparagus spears into 1/2 inch pieces and sauté briefly in the skillet before adding the blended ingredients.
Spice It Up – Add 1/2 -1 teaspoon of crushed red pepper to the skillet of sauce while it’s warming, or top the finished dish with a drizzle of chili onion crunch.
Sundried Tomatoes – Add chopped sundried tomatoes to the sauce, and drizzle some of the oil over the finished pasta.
Fresh Herbs – Parsley, chives, or fresh basil would be absolutely delicious on this cheesy pasta dish!
Marinara – You can either mix in the marinara into the sauce while it’s warming to create a creamy pink sauce, or add some a spoonful to the top of it when serving.
Fresh Squeezed Lemon – I LOVE the way this pasta tastes with a lemon twist! Add a little bit of fresh lemon juice or use this Lemon Pepper Seasoning – it’s SO good.
Grilled Chicken – This easy protein pasta is so good with grilled chicken mixed in or on the side.
How to Serve Protein Pasta
The recipe is for 4 full servings of the pasta, but it would also make a great side dish, easily serving 8. Here are some ideas of what to serve it with:
- Greek Chicken Kabobs w/ Tzatziki Sauce
- Baked Spinach Chicken Meatballs
- Basil Chicken Sheet Pan Dinner
- Easy Lemon Garlic Shrimp
- Healthy Shrimp Scampi w/ Zucchini Noodles
How to Store High Protein Pasta
- Refrigerate – Allow the pasta to cool completely, transfer it to an airtight container, and refrigerate it for up to 3-4 days.
- Reheat – To reheat, add 1-2 Tablespoons of milk, water, or broth, then reheat slowly in the microwave, stirring frequently.
More Healthy Pasta Recipes
- Creamy Italian Pasta Salad
- Taco Pasta Casserole
- Creamy Vegan Pasta Salad
- Vegan Pasta Bake
- Garlic Parmesan Chicken Pasta
- Creamy Brie Pasta Recipe
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High Protein Pasta (Cottage Cheese Pasta)
Equipment
Ingredients
- 12 ounces protein pasta
- 16 ounces low-fat cottage cheese
- 1/2 cup skim milk
- 1/3 cup parmesan
- 1/2 Tablespoon minced garlic (or 2 garlic cloves, minced)
- 1 teaspoon salt
- 1 teaspoon freshly cracked black pepper
- 2 cups chopped spinach
- 1/4 cup pasta water
Instructions
- Cook the pasta according to the directions on the box.
- In a blender, combine the cottage cheese, milk, cheese, and garlic and blend until smooth.
- Pour the blended sauce into a non-stick skillet and warm over low heat. Keep whisking often to avoid curdling!
- Once it’s warm, add the spinach and stir until wilted while the pasta finishes cooking.
- Reserve 1/4 cup of the pasta water, then drain the pasta. Rinse with cold water and set aside, letting it cool a little bit.
- Very very slowly, whisk the pasta water into the sauce. Then slowly add the cooked and slightly cooled pasta to the skillet.
- Turn off the heat and stir the pasta continuously in the sauce for 1-2 minutes allowing the sauce to coat the pasta and thicken. The sauce will continue to thicken as it cools.
- Top the pasta with more cracked black pepper and parmesan cheese, serve and enjoy!
Video
Notes
- Refrigerate – Allow the pasta to cool completely, transfer it to an airtight container, and refrigerate it for up to 3-4 days.
- Reheat – To reheat, add 1-2 Tablespoons of milk, water, or broth, then reheat slowly in the microwave, stirring frequently.
- The key to making a creamy sauce with cottage cheese is to work with low heat and add things in very slowly, stirring often! This will keep it from curdling.
- If the sauce starts to bubble or thickens to fast, lower or turn off the heat and keep whisking it quickly.
- I’ve made this and had perfect sauce but then added in the pasta while it was hot, which caused the sauce to curdle. The key is to add it in warm (not hot) and very slowly, stirring as you go!
Cristina J Vindigni says:
So far every dish I’ve made from this website has been a HIT! This dish was delicious. I used full fat cottage cheese and milk as it’s more healthy than the reduced fat stuff. Fat is our friend! This dish was so creamy and absolutely delish. I’m excited to have the leftovers for lunch!
Jar Of Lemons replied:
Thanks so much, Cristina! I’m so glad you’re enjoying all the recipes!!
Laura says:
Really good! Used Slap Ya Mamma(Cajon seasoning) instead of salt to spice it up a little. I’ll try adding sun-dried tomatoes next time.
Jar Of Lemons replied:
Sounds delicious! Thanks for the review.
KEVIN WAGNER says:
Is the Parmesan cheese grated?
Christine McMichael replied:
It was shredded. Grated would work great, too, though. Hope you love the recipe!
Greta says:
Really nice! Definitely heat the sauce slowly and stir constantly; if you heat too quickly it will separate/curdle. We added some smoked paprika, red pepper flakes, and lemon zest – delicious!
Jar Of Lemons replied:
Glad you enjoyed this, Greta! Thanks for the review.
Vanessa says:
Turned out well. It doesn’t feel like the cottage cheese mixture really ‘sticks’ to the pasta. It felt pretty ‘runny/watery’. Also, mine didn’t turn out like the picture. Does the picture have parsley and red peper flakes?? Anyway, not sure how to change that, but the crowd thought it was good.
Laurie-Anne says:
I wasn’t able to recreate the sauce – it curdled.
Has this ever happened? I was so excited for this meal, as was my family, because it smelled so good.
Thoughts on how to prevent the curdling?
Christine McMichael replied:
So sorry that happened! 🙁 I’ve tested this one several times and that’s never happened for me, but I would say make sure your heat is very low when you go in to add the sauce and add it in slowly, whisking as your slowly pour. Keep whisking and keep the heat on low, then slowly add in the other ingredients as you stir.
Della says:
This was surprisingly good! I was looking for a way to increase protein intake and found your recipe. I’d never heard of protein pasta before, and had never considered using cottage cheese as a base for a “mac & cheese” type of meal. But wow—this will definitely be on the menu again! Thanks for sharing it!
Jar Of Lemons replied:
Thanks, Della. I’m really glad to hear you enjoyed this recipe!