High-Protein Pasta
High-Protein Pasta
Ingredients
- 12 ounces pasta, any shape
- 4 garlic, cloves, minced
- 1 1/2 pounds Roma tomatoes, halved, or 2 large red bell peppers, cored and roughly chopped
- 2 tablespoons olive oil
- 1/2 teaspoon red pepper flakes, or to taste
- 8 ounces low-fat paneer, crumbled, or firm tofu, pressed and crumbled
- 1 tablespoon chili oil, optional, for serving
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining the pasta. Set aside.
⏱️ 10 min
- 2
While the pasta is cooking, heat the olive oil in a large skillet or pot over medium heat. Add the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
⏱️ 2 min
- 3
Add the halved Roma tomatoes (or chopped red bell peppers) to the skillet. Cook, stirring occasionally, for 8-10 minutes, or until the tomatoes are very soft and mushy, or the bell peppers are tender. If using tomatoes, you can gently press them with the back of a spoon to help them break down.
⏱️ 10 min
- 4
Stir in the red pepper flakes and cook for another 30 seconds.
⏱️ 1 min
- 5
Carefully transfer the cooked tomato (or bell pepper) mixture to a blender. Add the crumbled low-fat paneer or tofu. Blend until a thick, smooth sauce forms. If the sauce is too thick, add a tablespoon or two of the reserved pasta water until it reaches your desired consistency.
⏱️ 3 min
- 6
Return the sauce to the skillet or pot. Cook over medium-low heat for 2-5 minutes, stirring occasionally, to allow the flavors to meld and the sauce to heat through.
⏱️ 5 min
- 7
Add the drained, cooked pasta to the sauce. Toss well to ensure the pasta is evenly coated. If the sauce seems too thick, add a little more reserved pasta water, 1 tablespoon at a time, until it's just right.
⏱️ 2 min
- 8
Serve immediately. For an extra kick, drizzle with chili oil or sprinkle with additional red pepper flakes, if desired. Enjoy!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
High-Protein Pasta
- 12 ounces pasta, any shape
- 4 garlic, cloves, minced
- 1 1/2 pounds Roma tomatoes, halved, or 2 large red bell peppers, cored and roughly chopped
- 2 tablespoons olive oil
- 1/2 teaspoon red pepper flakes, or to taste
- 8 ounces low-fat paneer, crumbled, or firm tofu, pressed and crumbled
- 1 tablespoon chili oil, optional, for serving
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining the pasta. Set aside.
⏱️ 10 min - 2
While the pasta is cooking, heat the olive oil in a large skillet or pot over medium heat. Add the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
⏱️ 2 min - 3
Add the halved Roma tomatoes (or chopped red bell peppers) to the skillet. Cook, stirring occasionally, for 8-10 minutes, or until the tomatoes are very soft and mushy, or the bell peppers are tender. If using tomatoes, you can gently press them with the back of a spoon to help them break down.
⏱️ 10 min - 4
Stir in the red pepper flakes and cook for another 30 seconds.
⏱️ 1 min - 5
Carefully transfer the cooked tomato (or bell pepper) mixture to a blender. Add the crumbled low-fat paneer or tofu. Blend until a thick, smooth sauce forms. If the sauce is too thick, add a tablespoon or two of the reserved pasta water until it reaches your desired consistency.
⏱️ 3 min - 6
Return the sauce to the skillet or pot. Cook over medium-low heat for 2-5 minutes, stirring occasionally, to allow the flavors to meld and the sauce to heat through.
⏱️ 5 min - 7
Add the drained, cooked pasta to the sauce. Toss well to ensure the pasta is evenly coated. If the sauce seems too thick, add a little more reserved pasta water, 1 tablespoon at a time, until it's just right.
⏱️ 2 min - 8
Serve immediately. For an extra kick, drizzle with chili oil or sprinkle with additional red pepper flakes, if desired. Enjoy!
⏱️ 1 min