high protein pasta

This one-pot pasta has it all — protein, vegetables, carbs, and a spicy kick! Cooking the pasta in chicken stock and rendered sausage fat gives it tons of flavor, while the starches from the pasta combine with the stock and Parmesan to make a glossy sauce.

One-Pot Spicy Sausage And Broccoli Pasta Recipe by Tasty

olive oil

broccoli florets

red pepper flakes

salt

black pepper

lb rigatoni

chicken stock

cheese,

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Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the sausage and cook until browned, breaking up with a wooden spoon, about 8 minutes.

Add the broccoli, red pepper flakes, salt, and pepper and stir to combine.

Add the pasta and chicken stock and bring to a boil. Cook for 10–12 minutes, stirring constantly, until the liquid is absorbed and the pasta is tender. Add the Parmesan and stir to incorporate.

Divide the pasta between serving bowls and garnish with more Parmesan.

https://vid.tasty.co/output/142880/landscape_480/1566513567

High Protein Cottage Cheese Macaroni

Cottage Cheese

Cheddar

Parmesan Cheese

Cheddar Powder

Milk

Salt

Pepper

Box of Banza Pasta

In a sauce pan, add cottage cheese, cheddar cheese, parmesan, cheddar powder, milk, salt and pepper. Cook on medium to low for a few minutes.

Next, transfer your ingredients to a blender and blend until smooth.

Combine cheese sauce and noodles and ENJOY!

This creamy mushroom and spinach pasta sauce is made using a secret high protein ingredient! It's a delicious and filling weeknight meal.

Creamy High Protein Mushroom and Spinach Pasta (Gluten Free)

garlic,

shallot, sliced thin

oz silken tofu

tsp salt

tsp pepper

paprika

tbsp white miso paste

yeast

lemon juice

vegetable broth

mushrooms

oz bag fresh baby spinach

oz box chickpea pasta shells

cheese (grated fine)

Heat olive oil in a large frying pan on medium heat. Add garlic and shallot and a pinch of salt and pepper, and cook for 2-3 minutes.

Add half the cooked garlic and shallot to a high powered blender, along with tofu, salt, pepper, paprika, miso, nutritional yeast, lemon juice, and vegetable broth. Blend on high for about 30 seconds until smooth and creamy.

Add a little more oil to the pan with remaining garlic and shallots. Add mushrooms and a pinch of salt and pepper.

Cook mushrooms, stirring occassionally, for 5-10 minutes until well cooked.

Add spinach to the pan with mushrooms, plus salt and pepper to taste. Continue to cook until spinach is wilted.

Cook chickpea pasta according to package instructions.

Add cooked pasta back to the pot with about 1/2 cup of sauce. Stir to coat pasta, and add more sauce as neccessary. 

Add vegetables and stir to combine. Serve with additional parmesan cheese sprinkled on top, if desired.

This pasta looks SO creamy &amp; delicious! Totally saving to make!

I love this pasta recipe-  I’ve made it four times and counting, Its delicious!

Looks delicious, can’t wait to make it! Do you happen to know the macros?

Would this recipe work with firm tofu? (all i have atm) looks yummy btw!!

Try this Black Soybean Spaghetti for tasty Italian-style pasta with veggies and garlic for a quick, nourishing meal. Vegan and gluten-free.

High Protein Pasta with Broccoli and Red Peppers

black soybean spaghetti

red bell pepper, chopped

garlic, chopped

oregano

fresh basil. chopped

Cook the pasta in boiling water according to package directions (4 -6 minutes for the brand I used). Drain in a colander when done.

Heat the olive oil in a small pan over medium heat. Add the red pepper and stir occasionally for 2 minutes. Add the broccoli, garlic, salt, pepper, and oregano. Cook for another 5 minutes or so until the broccoli is bright green. Stir occasionally to prevent the garlic from burning. You can start this step while the water is heating.

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