Pin it
This high protein pasta transforms humble cottage cheese into a luscious, creamy sauce that wraps around your favorite noodles. With 37g of protein per serving, this vegetarian powerhouse keeps you satisfied while delivering incredible flavor in just 25 minutes from start to finish.
I first created this recipe during a particularly hectic week when I needed quick dinners that would keep my family fueled. Now it has become our Monday night tradition because it's so effortless yet completely satisfying.
Ingredients
- Protein pasta provides an excellent nutrition base with extra fiber and protein
- Low fat cottage cheese creates the creamy texture while keeping calories reasonable
- Skim milk helps thin the sauce to perfect consistency
- Parmesan cheese adds depth and umami flavor to the finished dish
- Minced garlic infuses the sauce with aromatic flavor
- Salt enhances all the flavors and brings the dish together
- Freshly cracked black pepper adds complexity and visual appeal
- Chopped spinach incorporates vegetables without changing the comforting nature
- Pasta water contains starches that help the sauce cling to pasta
Step-by-Step Instructions
- Boil The Pasta
- Fill a large pot with water, add a generous pinch of salt, and bring to a rolling boil. Add your protein pasta and cook according to package directions until al dente, typically 8 to 10 minutes. Remember to reserve some pasta water before draining.
- Blend The Sauce
- While pasta cooks, add cottage cheese, milk, parmesan, garlic, salt and pepper to your blender. Process for 60 to 90 seconds until completely smooth with no visible cottage cheese curds remaining. The texture should resemble a thick cream sauce.
- Warm The Sauce
- Pour the blended mixture into a large non stick skillet over low heat. Stir occasionally to prevent scorching while it warms through. Keep the heat gentle as this sauce can separate if it gets too hot too quickly.
- Add Spinach
- Once sauce is warm, add the chopped spinach and stir continuously until the leaves wilt and become bright green, approximately 2 minutes. The spinach will significantly reduce in volume as it cooks down.
- Combine With Pasta
- Add the reserved pasta water to the sauce first, stirring to incorporate. Then add the drained pasta directly to the skillet with the sauce. The starchy pasta water helps the sauce adhere to each noodle beautifully.
- Finish The Dish
- Turn off the heat completely and toss the pasta in the sauce for 1 to 2 minutes. The residual heat will continue cooking everything together while the sauce thickens and coats each strand of pasta. The final consistency should be creamy but not soupy.
Pin it
The first time I served this to my family, I was amazed at how quickly it disappeared from plates. My youngest, who typically scrutinizes anything green, devoured it without hesitation. The cottage cheese completely transforms in the blender, creating a sauce so velvety that no one will ever guess its humble origins.
Perfect Protein Balance
This pasta dish achieves the ideal balance of complete proteins thanks to the combination of dairy proteins from cottage cheese and parmesan with the plant proteins from the pasta. This makes it especially valuable for vegetarians or anyone looking to incorporate more meatless meals without sacrificing protein quality. The amino acid profile is comparable to animal proteins but with less saturated fat and more fiber.
Customization Options
The beauty of this recipe lies in its versatility. You can easily add grilled chicken for even more protein or incorporate cherry tomatoes for brightness and acidity. Swap the spinach for kale or arugula depending on what you have available. For a stronger flavor profile, try adding sun dried tomatoes and a pinch of red pepper flakes. The sauce recipe works wonderfully with any shape of pasta, though shapes with ridges or curves tend to hold the sauce particularly well.
Make Ahead Tips
This pasta reheats beautifully which makes it perfect for meal prepping. The key is adding a splash of liquid when reheating to restore the creamy consistency. I often make a double batch on Sunday nights to enjoy throughout the week. Store individual portions in airtight containers in the refrigerator for up to four days. The flavors actually develop and improve after a day, making leftovers sometimes even better than the original meal.
Pin it
This high protein pasta recipe transforms simple ingredients into a restaurant worthy dish that nourishes both body and soul.
Frequently Asked Questions
- → Can I use full-fat cottage cheese instead of low-fat?
Yes, you can substitute full-fat cottage cheese for the low-fat version. This will create an even creamier sauce with a slightly higher fat content and calories, but the recipe will work just as well.
- → What can I substitute for spinach?
You can easily swap spinach for other leafy greens like kale, arugula, or Swiss chard. You could also use broccoli florets, peas, or asparagus, adjusting cooking time as needed for these firmer vegetables.
- → Is there a dairy-free alternative for this pasta?
For a dairy-free version, you could try silken tofu blended with nutritional yeast, plant-based milk, and extra seasonings to mimic the creamy texture. However, the protein content and flavor profile will differ from the original.
- → What type of protein pasta works best?
Any high-protein pasta variety works well, including those made from chickpeas, lentils, edamame, or traditional pasta with added protein. Choose based on your dietary preferences and protein goals.
- → Can this pasta dish be frozen?
While possible to freeze, the texture of the sauce may change slightly upon thawing. For best results, freeze in individual portions, thaw in the refrigerator overnight, and reheat with additional liquid (milk or broth) to restore creaminess.
- → What can I add to increase the protein content even more?
To boost protein further, consider adding grilled chicken, shrimp, turkey sausage, chickpeas, or white beans. These additions complement the creamy sauce while increasing the protein content substantially.