Main Dishes
High Protein Pasta
Prep
20 minutes
Cook
15 minutes
Yield
3
This easy summer high protein pasta is perfect for a fresh meal that'll keep you full!
Pasta has to be one of my favorite comfort foods. When summer comes, I’m always looking for fresh recipes to make that take that warming, comforting feeling you get from pasta in the winter, into the hot summer. This high protein pasta recipe will keep you full, but it’s full of bright flavors from the basil and spinach, and creaminess from the cashews.
Why you’ll love this high protein pasta:
- Protein-Packed: This recipe is full of protein to make your pasta dish keep you full longer
- Versatile: Add in your fav veggies or whatever is in season
- Group-Friendly: This dish is great for meal prepping for a group of people this summer
Ingredients:
Cashews: Cashews are what give this high protein pasta protein, but also creaminess. Using soaked and blended cashews is a great way to make a healthier cream sauce.
Edamame: Edamame are also a great source of protein in this high protein pasta. They are fresh, flavorful, and add a pop of green to this yummy pasta dish.
How to make high protein pasta:
- Soak cashews in hot water while you prep the other ingredients and cook the pasta.Cook pasta according to package directions, save 3 cups of pasta water, then drain the pasta and set aside.
- To a frying pan add olive oil over medium heat. Add shallots, garlic, chili flakes, salt and pepper and saute a few minutes until softened.
- Add the miso, edamame, parmesan rind, soaked cashews (drained), lemon juice and reserved pasta water. Bring to a simmer and cook for 8-10 minutes until edamame is tender. Remove from the heat let cool for a few minutes and then add to a blender (if the parmesan rind is quite softened, you can blend it as well).
- To the blender also add the basil and spinach and blend on high until smooth. Taste and adjust seasoning with more salt, pepper, basil or lemon juice if desired.
- Add the sauce back to the frying pan and turn to medium-low, stir in the cooked pasta to combine. Remove from the heat and serve topped with a sprinkle of chili flakes and/or a drizzle of olive oil.
Expert Tips & FAQ:
What pasta is highest in protein? Pasta noodles that are made with lentils and/or beans will pack the most protein.
Is protein pasta actually better? If you are trying to get more protein in your diet, and you want to stay full longer, than yes, protein pasta can be better than regular.
Can you eat pasta on a high protein diet? Totally! Try to find ways to add more protein into it though vs. eating a plain pasta sauce. For example, add cottage cheese in with your tomato sauce, add in meat, or use pasta noodles made from things like beans or lentils.
Do they make protein pasta? Definitely! You can usually find different variations of pasta in the health food aisle or the regular pasta aisle.
Other Recipes You’ll Love
- Smoked Vegetable Soup
- Creamy Vegan Vegetable Soup
- Creamy Vegan Greek Lemon Rice Soup (Avgolemono)
- Potsticker Soup
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High Protein Pasta
Ingredients
- 225-250 g dried orzo pasta (gluten free if desired)
- 2 tbsp olive oil
- 1 shallot, minced
- 3 garlic cloves, minced
- 1 tsp salt
- 1/2 tsp pepper
- 1/4 tsp chili flakes
- 1/2 tbsp miso
- 1 cup shelled edamame beans (defrosted if frozen)
- 1 parmesan rind
- 1/3 cup cashews (soaked in hot water 20-30 minutes)
- juice of one lemon
- 3 cups pasta water
- 1 cup loosely packed fresh basil
- 2 cups loosely packed spinach
- chili flakes and olive oil for garnish
Instructions
- Soak cashews in hot water while you prep the other ingredients and cook the pasta.Cook pasta according to package directions, save 3 cups of pasta water, then drain the pasta and set aside.
- To a frying pan add olive oil over medium heat. Add shallots, garlic, chili flakes, salt and pepper and saute a few minutes until softened.
- Add the miso, edamame, parmesan rind, soaked cashews (drained), lemon juice and reserved pasta water. Bring to a simmer and cook for 8-10 minutes until edamame is tender. Remove from the heat let cool for a few minutes and then add to a blender (if the parmesan rind is quite softened, you can blend it as well).
- To the blender also add the basil and spinach and blend on high until smooth. Taste and adjust seasoning with more salt, pepper, basil or lemon juice if desired.
- Add the sauce back to the frying pan and turn to medium-low, stir in the cooked pasta to combine. Remove from the heat and serve topped with a sprinkle of chili flakes and/or a drizzle of olive oil.
Video
Notes
- Don’t have a parmesan rind? Add in a 1/4-1/2 cup shredded parmesan cheese instead when blending the sauce.
- This recipe would be a delicious side too for your favourite protein.
- If you love high protein recipes with this ingredient profile, you’ll love this No Mayo High Protein Creamy Coleslaw Dressing too
