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.

Add the spaghetti to the pan and combine with the other ingredients. Portion on two plates and top with chopped fresh basil.

This hearty Beef and Shells recipe is made with ground beef and other high protein ingredients. This dish is a nutritious spin on classic comfort food. Enhanced with Greek yogurt for a creamy texture and added vegetables for extra nutrients, it’s ideal for weeknight dinners or meal prep. Whether you’re looking to fuel your workouts or feed a hungry family, this recipe is a balanced blend of flavors using everyday ingredients that everyone will love.

Creamy Beef and Shells (High Protein Pasta)

beef

Worcestershire sauce

Italian Seasoning (Divided into 2 portions; 1 teaspoon each)

garlic powder

smoked paprika

salt and pepper

onions

tomato paste

oz shells pasta

broth

spinach

cheddar cheese

plain Greek yogurt (Room temperature.)

Heat a skillet on medium heat with the ground beef. Break down the ground beef and cook for 4-5 minutes or until fully cooked and no longer pink.

Drain any excess fat from the pan. Add the Worcestershire sauce, onions, 1 teaspoon of Italian Seasoning, smoked paprika, garlic powder, salt, and pepper to taste. Stir and cook until the onions are fragrant.

Add the tomato paste, shells pasta, broth, and 1 teaspoon Italian seasoning to the pan. Ensure the noodles are submerged in liquid. Add additional broth or water if needed. This important for the noodles to soften.

Adjust the heat on the pan to Low. Place the lid on the pan and cook for 10-15 minutes or until the noodles soften.

While the dish simmers, remove the lid and stir every 4-5 minutes to prevent scorching at the bottom of the pan. If the dish appears dry add more broth or water and stir.

Once the shells have softened, remove the lid and add grated cheddar cheese and spinach. Stir and cook until the cheese has melted and the spinach has wilted.

Remove the pan from the heat and allow it to cool for 5-10 minutes. Add in the Greek yogurt and stir. Serve.It&#39;s important to add the Greek yogurt after the dish has cooled. If you add it to a hot pan it will curdle.

So good!!! My boyfriend and I love it and love how easy it is! We did use gluten free shells so it took longer to cook and I also added more beef broth and seasoning as well since we used 2lbs of beef. But such a yummy simple meal!

I needed something quick and filling for a mid week meal and this pasta hit the spot and I have leftovers for tomorrow! I didn’t have any spinach or kale on hand so I just made a small side salad and dinner was done! And did I mention I only used one pot? So not a lot of clean up! Yea I’m sold keeping this in rotation!

Great dish and great for a quick dinner. My kids loved it. I used bone broth to add a but more protein too.

These one pot recipes are coming through-love them so much! This meal was the perfect addition to my “get back on track” with adding more protein. It was delicious with and without the Greek yogurt.

If you love the deep, caramelized flavors of French onion soup and the indulgence of a perfectly cooked steak, then this Creamy French Onion Steak Pasta is going to be your new favorite recipe. This dish combines tender ribeye steak, rich and savory caramelized onions, and a luscious, cheesy cream sauce—all tossed with perfectly cooked pasta for a meal that’s decadent yet easy to make at home.

Creamy French Onion Steak Pasta - Easy Recipe

rigatoni

ribeye

tbsp butter

beef stock (240 milliliters)

double cream (or heavy cream, 120 milliliters)

thyme

Worcestershire Sauce

garlic (minced)

Salt and Pepper

75 g gruyere cheese (grated)

cheese

Start by slicing the onions. To thinly slice an onion, start by trimming off the stem end while keeping the root intact—this helps hold the layers together while slicing. Cut it in half from root to stem then peel off the outer layer of skin. Lay each half flat on the cutting board, then use a sharp knife to make thin slices.

Melt butter and olive oil in a pan over medium-low heat. Add thinly sliced onions and a generous pinch of salt. Stir occasionally to ensure they don't stick too much to the bottom of the pan, letting them cook slowly for 30-40 minutes until they turn deep golden brown. If you’re short on time, a pinch of sugar can help speed up the process and add a slightly sweet flavor.

Increase the sauce to medium heat and stir in minced garlic, fresh thyme, and Worcestershire sauce. Let it cook for a minute, then pour in the beef stock. Simmer for 3-4 minutes, allowing the flavors to develop. Lower the heat and stir in the double cream, seasoning the creamy sauce with salt and pepper to taste.

While the sauce simmers, cook the rigatoni in salted boiling water according to package instructions until al dente. Reserve some pasta water before draining. While the pasta is cooking heat a cast-iron skillet or frying pan over high heat with a little oil. Once hot, add the ribeye steaks and sear undisturbed for 2 minutes per side.

Flip the steak and add a spoonful of butter. I love using garlic butter because it infuses the steak with extra flavor, to make your own mix a clove of garlic with a pinch of parsley and butter. Baste the steak with the butter for another minute, then remove from the pan and let it rest before slicing. I like to add the juices from the steak pan to the sauce.

Add the cooked pasta to the sauce along with grated Gruyère and Parmesan. Stir until the cheese melts into the sauce, creating a rich, creamy coating. If the sauce is too thick, add a ladle of reserved pasta water.

Top the pasta with sliced steak and an extra sprinkle of Parmesan. Garnish with fresh thyme or crispy fried onions for an extra layer of flavor. Serve immediately and enjoy the comforting, indulgent flavors of French Onion Steak Pasta.

https://content.jwplatform.com/videos/Hb4BefCM.mp4

Easy, creamy, delicious French Onion Steak Pasta

French Onion Steak Pasta Recipe

This is a low-fat creamy vegan pesto sauce using silken tofu and frozen peas for a boost of healthy plant-based protein. The cannellini beans, mushrooms and nutritional yeast pack in additional plant protein. This recipe will make more sauce than you will need for the pasta, so enjoy the leftovers as a sandwich spread or use as a dip for veggies.

Oil-Free Vegan Creamy Pesto Protein Pasta

peas

silken tofu ((12 oz))

water

garlic (pressed

basil leaves (firmly packed)

cannellini beans (cooked (15 oz can))

oz chickpea pasta (uncooked shells or penne)

baby bella mushrooms (sliced)

sun-dried tomatoes (dried, soaked)

red pepper (to taste)

salt (to taste)

pepper (to taste)

Remove peas from freezer and thaw in a bowl. Add water to cover and let stand for several minutes until peas are soft. Then drain in strainer.

In a food processor combine silken tofu, peas, water, lemon juice, garlic, nutritional yeast, salt and pepper. Blend until well mixed.

Add basil leaves to food processor and blend until incorporated into the the pesto mixture, but isn&#39;t completely smooth. Adjust for taste, adding in more garlic, lemon, salt, pepper as needed. Pesto sauce can be kept in the refrigerator for 3 days.

Bring a large pot of water to boil and cook the pasta according to package directions.

Heat a non-stick pan over medium-high heat. Take the mushrooms and wipe off excess dirt using a paper towel. Slice into smaller sized pieces (don&#39;t cut too thin) and add to the pan. Cook for around 5 minutes until the mushroom liquid has evaporated.

Rinse and drain one can of cannellini beans. Add to the mushrooms and cook for another 1-2 minutes and then transfer ingredients to a large bowl.

Pour cooked pasta in colander. Rinse briefly with cool water to stop the pasta from cooking. Drain.

Add pasta to the bowl with the mushrooms and beans. Add the sun-dried tomatoes and enough pesto sauce to the bowl to fully cover your pasta. Toss to combine and add more sauce as needed.

Sprinkle with crushed red pepper flakes and more salt and pepper if needed.

Divide pasta mixture between 4 bowls. You can top with nutritional yeast or use your favorite vegan parmesan. Enjoy!

This warm, cheesy, comforting dish is high in protein, easy to make, and family-friendly!

High Protein Philly Cheesesteak Pasta Skillet

Olive oil

Green bell pepper, diced

Yellow onion, diced

lb beef

tbsp Minced garlic

Laughing Cow Light Cheese Wedges

oz Pasta shells (or pasta shape of choice)

Italian cheese

Italian seasoning

Salt and pepper

In a large skillet or pan, heat the olive oil over medium-highheat.

Add the diced peppers, onions and minced garlic to theskillet. Sauté for about 2-3 minutes, or until the onionsbecome translucent and fragrant.

Add the lean ground beef to the skillet. Break it apart witha spoon and cook until it&#39;s no longer pink, stirringoccasionally to ensure even cooking. Season with salt andpepper to taste.

Add Italian seasoning and Worcestershire sauce. Stirring until distributed.

Pour in the broth, milk, and laughing cow cheese wedges.Stir well to combine all the ingredients.

Carefully add the pasta to the skillet. Make sure it&#39;s evenlydistributed in the liquid.

Reduce the heat to medium-low and cover the skillet with alid. Allow the mixture to simmer for about 12-15 minutes,or until the pasta is cooked al dente. Stir occasionally toprevent sticking.

Taste a small piece of pasta to ensure it&#39;s cooked to yourdesired tenderness. If needed, add a little more broth andcontinue simmering until it reaches the desired texture.Once the pasta is cooked, remove the skillet from heat.

Once the pasta is cooked, remove the skillet from heat.Sprinkle the shredded Italian cheese over the top of themixture.

Cover the skillet with a lid and let it sit for a few minutes toallow the cheese to melt and the flavors to meld together. Enjoy!

This was great but I think 2 cups of beef broth would have been fine in addition to the cup of milk. Very tasty

How much is actually a serving ?  U said six servings so do I weigh it all cooked and divide that by 6?! Would help if u could just tell us.  Thank you.

Creamy baked pasta with a protein rich red lentil sauce, mushrooms and a golden breadcrumb topping. Comforting, simple and perfect for sharing.

Healthy Baked Mac and Cheese (Dairy-Free)

oz dry small pasta (wholemeal preferred)

oz shiitake mushrooms

tamari

tbsp truffle oil

breadcrumbs

parsley (finely chopped)

dry split red lentils

yellow onions (quartered)

carrots

cashews

dairy-free milk (soy recommended)

tapioca flour

tsp sweet paprika

vegetable stock powder

tbsp gochujang paste

sea salt flakes (to taste)

black pepper (to taste)

Prepare the sauce: Rinse the lentils until the water runs clear.

Add the onions, carrots, cashews, and lentils to a large pot of salted water. Bring to a boil and cook for about 15 minutes, or until the carrots are fork-tender. Drain and set aside.

Transfer the cooked vegetables, cashews, and lentils to a large blender. Add the soy milk, tapioca flour, nutritional yeast, paprika, vegetable stock powder, garlic powder, gochujang, lemon juice, truffle oil, and a pinch of salt and pepper. Blend on high until completely smooth.

Cook the mushrooms: Add the shiitake mushrooms to a pot and cook for about 7 minutes, until they release their juices. Add the tamari and stir. Add the truffle oil and cook for another 5 minutes, stirring occasionally, until they brown slightly.

Cook the pasta: in salted water until al dente. If the pasta is ready before everything else, run it under cold water to prevent sticking.

Assemble: Preheat the oven to 375 F, 190 C (fan on). In a large baking dish, combine the pasta, mushrooms, and sauce. Stir gently and adjust salt and pepper to taste. Sprinkle the breadcrumbs on top. Bake on the middle to upper rack for about 20 minutes, until golden. Top with parsley and serve.

You’re going to love this Holiday Mac and Cheese recipe! Make sure to rate it 5 stars and leave a comment and add a pic if you enjoyed it!

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