Creamy High-Protein Chickpea Pasta
Step 1: Cook chickpea penne in salted boiling water for 7–9 minutes, then reserve 1/2 cup pasta water before draining. While pasta cooks, blend cottage cheese in a small blender or food processor until smooth and creamy.
Step 2: Heat olive oil in a large skillet over medium heat. Sauté onion for 3 minutes until soft, then add garlic and red pepper flakes and cook for 1 minute. Add Protein Marinara Sauce and Italian seasoning, then stir and simmer for 4–5 minutes on low. Stir in blended cottage cheese, add baby spinach until wilted, then toss in the drained pasta. Loosen with reserved pasta water if needed and top with parmesan, black pepper, and fresh basil.
Ingredients
- Chickpea penne pasta — 6 oz dry
- PFF Protein Marinara Sauce — 1 cup
- Full-fat cottage cheese — 3/4 cup
- Garlic, minced — 3 cloves
- Onion, finely diced — 1/2 medium
- Baby spinach — 2 cups
- Crushed red pepper flakes — 1/4 tsp
- Italian seasoning — 1 tsp
- Olive oil — 1 tsp
- Parmesan, freshly grated — 2 tbsp
- Fresh basil leaves — garnish
- Salt & black pepper — to taste
MACROS (Per Serving)
- Calories: 520
- Protein: 46g
- Carbs: 58g
- Fat: 12g
- Fiber: 10g