High Protein Cheesy Vegetable Pasta

Elevate your pasta night with this High Protein Cheesy Vegetable Pasta—a wholesome and flavorful dish that's perfect for health-conscious foodies and comfort food lovers alike! Packed with protein from cottage cheese and crumbled tofu, and loaded with vibrant vegetables like broccoli, bell peppers, and spinach, this recipe strikes the perfect balance between indulgence and nutrition. The creamy cheese sauce, paired with whole grain or whole wheat pasta, creates a guilt-free, hearty meal that’s bursting with savory herbs like oregano and basil. Ready in just 40 minutes, this one-pan wonder is ideal for busy weeknights, serving up four satisfying portions. Perfect for vegetarians and anyone looking to increase their protein intake without compromising on taste, this pasta is best enjoyed fresh and topped with a sprinkle of Parmesan cheese for an irresistible finish.

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 300 grams whole grain or whole wheat pasta
• 200 grams cottage cheese or ricotta cheese
• 50 grams grated Parmesan cheese
• 2 tablespoons olive oil
• 1 medium chopped onion
• 3 cloves minced garlic
• 1 medium bell pepper, chopped
• 150 grams broccoli florets
• 100 grams baby spinach leaves
• 150 grams firm tofu, crumbled
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 3 liters water

Directions

Step 1

Bring 3 liters of water to a boil in a large pot. Add a pinch of salt and then the pasta. Cook according to the package instructions until al dente. Drain and set aside.

Step 2

While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent and fragrant, about 3-4 minutes.

Step 3

Add the chopped bell pepper and broccoli florets to the skillet. Sauté for another 5-7 minutes until the vegetables are tender-crisp.

Step 4

Stir in the crumbled tofu, adding oregano, basil, salt, and pepper. Cook for another 3-4 minutes until tofu is heated through.

Step 5

Reduce the heat to low and add the baby spinach, stirring until wilted, about 2 minutes.

Step 6

Gently fold in the cottage or ricotta cheese into the vegetable mixture until well combined and creamy.

Step 7

Add the cooked pasta into the skillet, mixing until the pasta is well coated with the cheesy vegetable mixture.

Step 8

Sprinkle the grated Parmesan cheese over the pasta, stirring until the cheese is melted and evenly distributed.

Step 9

Serve the pasta hot, garnished with additional Parmesan cheese if desired.

Nutrition Facts

Serving size	(4308.6g)

Amount per serving	% Daily Value*
Calories	1368.2

Total Fat 65.2g	0%
Saturated Fat 19.9g	0%
Polyunsaturated Fat 2.7g
Cholesterol 84mg	0%
Sodium 4378.4mg	0%
Total Carbohydrate 128.6g	0%
Dietary Fiber 24.9g	0%
Total Sugars 21.6g
Protein 89.3g	0%

Vitamin D 0IU	0%
Calcium 1502.3mg	0%
Iron 13.9mg	0%
Potassium 1812.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 40.2%

Protein: 24.5%

Carbs: 35.3%