Ingredients
Scale
- 8 oz high protein pasta (such as lentil or chickpea pasta)
- 2 cups shredded cheese (cheddar and mozzarella work great)
- 2 cups milk (or dairy-free alternative)
- 1/4 cup Greek yogurt
- 2 tablespoons flour (or gluten-free alternative)
- Salt and pepper to taste
- 1 tablespoon butter
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Optional: chopped parsley for garnish
Instructions
- Bring a large pot of salted water to a boil.
- Add high protein pasta and cook according to package directions (typically 7-10 minutes).
- Melt butter in a saucepan over medium heat, add flour, and stir to create a roux.
- Gradually whisk in milk, then add garlic powder, onion powder, salt, pepper, Greek yogurt, and cheese until melted.
- Drain pasta and combine it with the creamy alfredo sauce, tossing well to coat.
- For a refreshing high protein pasta salad, let it cool and serve chilled.
Notes
- To store leftovers, cool completely and place in an airtight container; lasts up to 4 days in the fridge.
- Reheat on the stovetop with a splash of milk to restore creaminess.
- Experiment with different high protein pasta such as quinoa or black bean pasta.
- For a vegan version, substitute with plant-based cheese and milk.
- This dish is freezer-friendly; cool completely before freezing in safe containers for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Pasta, Main Dish
- Method: Stovetop
- Cuisine: American
- Diet: High Protein, Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 450 Kcal
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 45mg