Ever since I found out I was pregnant, I’ve been trying (and mostly failing) to hit my protein goals. I haven’t had major nausea or food aversions, which I’m grateful for, but nearly everything I want to eat lately is a carb. Pasta, bread, more pasta.
So I started looking for ways to sneak protein and vegetables into the meals I already crave, without much extra effort. This creamy high-protein broccoli pasta is what I landed on. It leans on two ingredients that do a lot of quiet work: chickpea pasta and cottage cheese, blended into the smoothest broccoli sauce you’ve ever tasted.
It comes together in about 30 minutes, tastes like something far more indulgent than it is, and gets close to 40 grams of protein per serving. Let’s make it together.
Why Add Protein Pasta to Your Diet?
- Protein: Nearly 40g per serving, layered from three sources: high-protein chickpea pasta, cottage cheese, and parmesan.
- Fiber: Chickpea pasta carries more fiber than traditional wheat pasta, which helps keep you full longer.
- Veggies: Over 1 cup of broccoli and spinach blended right into the sauce, no picky-eater negotiations required.
- Naturally gluten free: Chickpea pasta is a straightforward gluten-free swap that doesn’t taste “adapted.”
That combination makes this one of my go-to dinners on high-protein days, whether you’re pregnant, recovering from a workout, or just trying to eat a little more intentionally. For another quick protein-packed plate, try our High Protein Vegetarian Bowl.
Why Cottage Cheese Makes the Best Pasta Sauce
Blended cottage cheese might sound odd until you try it. Once it hits the blender with steamed broccoli, spinach, and a little parmesan, it turns into a silky, creamy cottage cheese pasta sauce with none of the heaviness of a traditional cream sauce.
The lemon juice at the end brightens everything up, and the leeks add a gentle sweetness that balances the broccoli. I blend until the sauce is completely smooth. If you can still see flecks of cottage cheese, keep blending for another 20 to 30 seconds with an extra splash of hot water.
Ways to Make This Pasta Your Own
- Swap the topping: Try crumbled feta, extra parmesan, or a soft poached egg instead of burrata.
- Add more protein: Stir in shredded rotisserie chicken or a can of white beans.
- Make it kid-friendly: Thin the sauce a bit more with extra water or milk and skip the black pepper.
- Meal prep it: The sauce blends and stores separately from the pasta, so you can portion it out for the week. Pair it with a side like Mixed Vegetable Sabzi for an easy veg-forward dinner spread.
Ingredients You’ll Need
The sauce comes together from steamed broccoli, leeks, spinach, cottage cheese, and a little parmesan, blended until completely smooth. Chickpea pasta adds the protein base. Full quantities are in the recipe card below.
Creamy High-Protein Broccoli Pasta
Equipment
- Blender or immersion blender
- Steamer basket
Ingredients
For the Pasta
- 1 box chickpea pasta 8 oz; cavatappi, penne, or rotini
For the Creamy Broccoli Sauce
- 2 cups broccoli florets
- 1 tablespoon olive oil
- 1 cup leeks finely chopped
- 2 cloves garlic minced
- 1 cup fresh spinach
- 1 cup cottage cheese
- 1/4 cup parmesan grated
- 1/2 cup hot water or milk
- salt to taste
- black pepper to taste
- 1/2 lemon juiced
Garnish (optional)
- burrata for topping
- fresh herbs such as basil, for garnish
Instructions
Cook the Pasta and Broccoli
- Bring a large pot of salted water to a boil and cook the chickpea pasta according to package directions. Drain and set aside.
- Meanwhile, add about 1 inch of water to a separate pot and place a steamer basket on top. Bring to a boil, add the broccoli florets, and steam for about 7 minutes, until fork-tender.
Make the Creamy Sauce
- While the broccoli steams, heat the olive oil in a small skillet over medium heat. Add the leeks and sauté for about 5 minutes, until softened. Add the garlic and cook for 2 more minutes, until fragrant.
- Add the leek and garlic mixture to a blender along with the steamed broccoli, spinach, cottage cheese, parmesan, hot water (or milk), salt, pepper, and lemon juice. Blend until completely smooth.
Combine and Serve
- Pour the sauce over the cooked pasta and stir until evenly coated. If the sauce feels too thick, loosen it with 1 to 2 tablespoons of hot water.
- Top with burrata and fresh herbs, if using, and serve warm.
Notes
FAQs
Q1. Can I use regular pasta instead of chickpea pasta?
Yes, any short pasta shape works. Keep in mind the protein count will drop, since chickpea pasta contributes about 20g of protein per serving on its own.
Q2. Can I make the sauce ahead of time?
Yes. The blended sauce keeps in an airtight container in the fridge for up to 3 days. Reheat gently on the stove before tossing with freshly cooked pasta.
Q3. What can I substitute for cottage cheese?
Ricotta is the closest substitute and blends just as smoothly. For a lighter option, try plain Greek yogurt, though the sauce will taste slightly tangier.
Q4. Can I use frozen broccoli?
Yes. Steam frozen broccoli florets for a couple of minutes less than fresh, just until fork-tender, then proceed with the recipe as written.
Q5. Is this recipe gluten-free?
Yes, as long as you use a gluten-free pasta like chickpea or lentil pasta and check that your parmesan and cottage cheese are labeled gluten-free.
Q6. How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Add a splash of water or milk when reheating to loosen the sauce back up.
Q7. What other high-protein dinners do you recommend?
If you want more vegetarian protein without much fuss, Paneer Bhurji is another 25-minute favorite in our kitchen.
Your Turn
This is one of those dinners that doesn’t feel like it’s trying to be healthy, it just is. Whether you’re growing a tiny human, chasing a fitness goal, or just want more vegetables on your plate without noticing them, I think you’ll love this high protein broccoli pasta.
If you make this creamy high-protein broccoli pasta, I’d love to know: what do you top yours with? Burrata, a fried egg, extra parmesan? Let me know in the comments.
Made this? Share a photo and tag @petitepaprika on Instagram. I love seeing your kitchen creations!
