Ingredients
Scale
- 2 cups cooked chickpea or lentil pasta (rotini or penne work best)
- 1/2 cup low-fat cottage cheese (or plain Greek yogurt for a tangier taste)
- 1/4 cup shredded sharp cheddar cheese
- 2 tablespoons nutritional yeast (for extra protein and cheesy flavor)
- 1/4 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- Salt and black pepper to taste
- Optional: 2 tablespoons cooked bacon bits or turkey sausage crumbles
- Optional: Fresh chives or parsley for garnish
Instructions
- Step 1: Warm the Base – Place your pre-cooked protein pasta into a microwave-safe bowl. If the pasta is a bit dry from the fridge, add a teaspoon of water or milk. Cover the bowl with a damp paper towel and microwave on high for 60 to 90 seconds until the pasta is steaming hot.
- Step 2: Create the High Protein Sauce – While the pasta is heating, stir together the cottage cheese, shredded cheddar, nutritional yeast, garlic powder, and smoked paprika in a small bowl. If you prefer a smoother sauce, you can quickly blend the cottage cheese in a small food processor before mixing, but the curds melt beautifully into the hot pasta anyway.
- Step 3: Combine and Melt – Immediately pour the cheese mixture over the hot pasta. Stir vigorously for 30 seconds. The residual heat from the pasta will melt the cheddar and turn the cottage cheese into a creamy, protein-packed sauce. Fold in your bacon bits or sausage crumbles now if you are using them.
- Step 4: Final Seasoning and Serving – Taste the pasta and add salt or pepper as needed. Garnish with fresh herbs or extra nutritional yeast. Serve immediately while it is warm and creamy.
- Cook Time: 5 minutes