Creamy High-Protein Broccoli Pasta
A creamy broccoli pasta made with a blended cottage cheese sauce, packed with nearly 40g of protein and a full cup of vegetables per serving.
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
Use any short pasta shape you like. Cavatappi holds the sauce nicely, but penne or rotini work too.
No blender on hand? An immersion blender works directly in a deep bowl or pot.
Make the sauce ahead. It keeps in the fridge for up to 3 days. Reheat gently before tossing with freshly cooked pasta.
Store leftovers in an airtight container in the fridge for up to 3 days. Add a splash of water or milk when reheating to loosen the sauce.
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