High Protein Pasta (Cottage Cheese Pasta)

Protein Pasta Recipe in a bowl with spinach and parsley.

High Protein Pasta (Cottage Cheese Pasta)

Protein Pasta recipe with 37g of protein! This healthy vegetarian meal is about to become your new weeknight hero. I've been making this pasta on busy weeknights and could not be more obsessed with the creamy, savory, garlicky flavor. Cottage cheese is the base of the creamy sauce, and the whole thing comes together in just 25 minutes. Even my kids love it!

Course Dinner, Lunch, Dinner, Appetizer, Main Course, Side Dish

Cuisine American

Prep Time 5

Cook Time 20

Total Time 25

Servings Servings

Calories 432kcal

Author Christine McMichael

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

Storing

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.

Tips

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!

Nutrition