Creamy Protein Pesto Pasta

protein pesto pasta in white bowl with gold spoon inserted on wooden countertop.

Ready in under 20 minutes and easy to customize with your favorite protein or veggies, this protein pesto pasta makes a great lunch or dinnertime addition!

5 from 1 vote

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Course: Main Course, Side Dish

Keyword: easy, healthy, quick

Prep Time: 5

Cook Time: 15

Total Time: 20

Servings: -6 servings

Calories: 357kcal

Ingredients

1 box protein pasta*
½ cup reserved pasta water
½ cup basil pesto store-bought or homemade
1 cup cottage cheese
1 ½ cup baby spinach packed
salt and pepper to taste
squeeze of lemon optional
parmesan cheese optional, for topping

Instructions

Bring a large pot of salted water to a boil and cook the protein pasta according to the package directions. Before draining, reserve about ½ cup of the pasta water, then drain the pasta and set it aside.
In a high speed blender, combine the basil pesto, cottage cheese, and baby spinach. Blend on high until smooth and creamy, adding a small splash of the reserved pasta water as needed to reach your desired consistency.
Using the same pot that you cooked the pasta in, pour the pesto sauce in and warm it over low heat for 2-3 minutes, stirring often.
Add the cooked pasta to the pot and toss until it's evenly coated in the sauce. If it's too thick or sticky, add a little bit more of the reserved pasta water.
Taste and season with salt and pepper to taste. Add a squeeze of lemon juice to brighten up the dish (optional) and top with parmesan cheese if desired.

Notes

For protein pasta, I like to use Brami, Barilla Protein+, or chickpea pasta like Banza.

Store any leftover pasta in an airtight container in the fridge for up to 3–4 days.

Enjoy this recipe as a main dish or as a side dish. Add your favorite protein like rotisserie chicken, shrimp or chickpeas to boost the protein content even more.

For variations, substitutions, and tips, see full blog post above.

Equipment

Nutrition