High-Protein Cheesy Chole Pasta
Spiced chole simmered into a creamy, cheesy tomato sauce and tossed with high-protein pasta. A cozy Indian-Italian fusion dinner ready in about 30 minutes.
Equipment
- Large skillet or pan
- Large pot
Ingredients
For the Pasta
- 8 ounces high-protein pasta chickpea, red lentil, or edamame; penne, fusilli, or shells; about 225 g
For the Cheesy Chole Sauce
- 1 1/2 cups cooked or canned chickpeas (chole) drained; a few lightly mashed
- 1 tablespoon olive oil or ghee
- 1 medium yellow onion finely chopped
- 3 cloves garlic minced
- 1 inch ginger grated
- 1 can crushed tomatoes or passata 14 oz
- 2 tablespoons tomato paste
- 1 teaspoon cumin
- 1 teaspoon garam masala
- 1/2 teaspoon kasuri methi (dried fenugreek leaves) crushed
- 1/4 teaspoon red chili powder optional, to taste
- 1/4 teaspoon turmeric
- salt and black pepper to taste
- 2 cups fresh spinach optional
To Finish
- 3/4 cup shredded melting cheese cheddar or mozzarella-cheddar blend
- 2 tablespoons grated parmesan optional
- fresh coriander chopped, for garnish
Instructions
Cook the Pasta
- Cook the high-protein pasta in salted boiling water according to package directions until al dente. Reserve 1 cup of pasta water, then drain.
Build the Chole Base
- Heat the olive oil or ghee in a large pan over medium heat. Add the chopped onion and sauté until golden, about 5 minutes. Add the garlic and ginger and cook for about 1 minute until fragrant.
- Stir in the tomato paste, crushed tomatoes, cumin, garam masala, kasuri methi, chili powder, and turmeric. Add the chickpeas and lightly mash a few against the side of the pan. Simmer for 8 to 10 minutes until the sauce is thick and glossy. Season with salt and pepper.
Make it Cheesy
- Fold in the spinach and cook until just wilted. Lower the heat, then stir in the shredded cheese and parmesan until melted and creamy, loosening with a splash of pasta water.
Combine and Serve
- Add the drained pasta and toss to coat, adding reserved pasta water a splash at a time until the sauce turns silky. Garnish with fresh coriander and extra cheese. Serve hot.
Notes
Reserve a full cup of pasta water before draining. The starch is what turns melted cheese and chole into a silky sauce instead of a greasy one.
Canned chickpeas work great on busy nights, and leftover cooked chole works even better. Just loosen it with a little water before adding the pasta.
Stir the cheese in off direct heat so it melts smoothly into the sauce instead of seizing.
For a vegan batch, use olive oil, a melty dairy-free cheese, and 2 to 3 tablespoons of nutritional yeast.
Store in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of water or milk. Freezing is not recommended, since the cheese sauce can turn grainy.
Tried this recipe?Let us know how it was!