High-Protein Lemon Pepper Pasta
High-Protein Lemon Pepper Pasta
Ingredients
- 300 g chickpea pasta, or other high-protein pasta of choice
- 250 g cottage cheese
- 1 tablespoon lemon pepper seasoning
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon mustard powder
- 60 ml water, or pasta water, as needed for blending
Instructions
- 1
Cook the chickpea pasta according to package directions. Before draining, reserve about 120 ml of pasta water. Drain the pasta and set aside.
⏱️ 8 min
- 2
While the pasta is cooking, prepare the creamy sauce. In a blender, combine the cottage cheese, lemon pepper seasoning, salt, mustard powder, and 60 ml of water (or reserved pasta water).
⏱️ 2 min
- 3
Blend the ingredients until the mixture is completely smooth and creamy, forming a sauce. If the sauce is too thick, add a little more reserved pasta water, 1 tablespoon at a time, until desired consistency is reached.
⏱️ 2 min
- 4
Pour the prepared creamy sauce into a large pan or skillet over low heat. Add the cooked chickpea pasta to the pan with the sauce.
⏱️ 1 min
- 5
Stir and mix the pasta and sauce thoroughly until all the pasta is evenly coated with the creamy lemon pepper sauce. Heat gently for 1-2 minutes, allowing the sauce to warm through and cling to the pasta.
⏱️ 2 min
- 6
Serve the pasta immediately. Garnish with fresh lemon slices and a sprinkle of black pepper, if desired.
Kitchen Tools
Nutrition Facts (per serving)
High-Protein Lemon Pepper Pasta
- 300 g chickpea pasta, or other high-protein pasta of choice
- 250 g cottage cheese
- 1 tablespoon lemon pepper seasoning
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon mustard powder
- 60 ml water, or pasta water, as needed for blending
Instructions
- 1
Cook the chickpea pasta according to package directions. Before draining, reserve about 120 ml of pasta water. Drain the pasta and set aside.
⏱️ 8 min - 2
While the pasta is cooking, prepare the creamy sauce. In a blender, combine the cottage cheese, lemon pepper seasoning, salt, mustard powder, and 60 ml of water (or reserved pasta water).
⏱️ 2 min - 3
Blend the ingredients until the mixture is completely smooth and creamy, forming a sauce. If the sauce is too thick, add a little more reserved pasta water, 1 tablespoon at a time, until desired consistency is reached.
⏱️ 2 min - 4
Pour the prepared creamy sauce into a large pan or skillet over low heat. Add the cooked chickpea pasta to the pan with the sauce.
⏱️ 1 min - 5
Stir and mix the pasta and sauce thoroughly until all the pasta is evenly coated with the creamy lemon pepper sauce. Heat gently for 1-2 minutes, allowing the sauce to warm through and cling to the pasta.
⏱️ 2 min - 6
Serve the pasta immediately. Garnish with fresh lemon slices and a sprinkle of black pepper, if desired.