Creamy Pesto Sauce Pasta High-Protein with Vegetables
This high-protein creamy pesto pasta combines cottage cheese and fresh vegetables for a nutritious dinner without specialty ingredients. The velvety sauce coats protein pasta and colorful cherry tomatoes, sweet peas, and spinach, creating a balanced meal that comes together in just 30 minutes. Perfect for busy weeknights when you want something both healthy and satisfying.
Want a one-pan meal that’s packed with protein and vegetables without sacrificing flavor? This High-Protein Creamy Pesto Pasta with Vegetables delivers the perfect balance of creamy sauce and nutritious ingredients in every bite. The cottage cheese creates a velvety sauce that’s protein-rich without feeling heavy, while the colorful mix of sweet peas, wilted spinach, and blistered cherry tomatoes adds both nutrition and visual appeal.
I created this recipe when looking for ways to boost protein in our family meals without relying on specialty pastas. My kids devour this dish without realizing how many vegetables they’re eating—the spinach practically disappears into the creamy pasta sauce! This has become our go-to easy dinner for busy weeknights because it comes together in under 30 minutes and makes excellent leftovers for lunch the next day.
I love cooking pasta and sauteeing vegetables in my HexClad hybrid pans. They evenly distribute the heat and are a dream to clean up.
Why You’ll Love This Creamy Pesto Pasta Recipe
Quick and nutritious: Everything comes together in under 30 minutes for a complete, balanced meal.
Protein-packed: The combination of cottage cheese and parmesan provides substantial protein without needing specialty pasta.
Vegetable-loaded: Colorful vegetables add nutrition, flavor, and visual appeal without overwhelming the dish.
Family-friendly: The creamy texture and balanced flavors appeal to both adults and picky eaters.
Ingredients & Substitutions
Here is everything you need to make high-protein creamy pesto pasta with vegetables:
Pasta: The foundation of this dish that carries all the delicious flavors. You can use your favorite pasta, whether that’s penne pasta, whole wheat pasta, or protein-enriched pasta depending on your preferences.
Peas: Add natural sweetness and a pop of green color. Frozen peas work perfectly, but you can substitute edamame for even more protein.
Spinach: Provides nutrients and melts seamlessly into the sauce. Baby kale or arugula can be used instead for a different flavor profile.
Cherry Tomatoes: Offer bright acidity and beautiful color when blistered. Grape tomatoes or diced regular tomatoes can work in a pinch.
Pesto Sauce: Creates the herbaceous base for our creamy pesto sauce. Make my homemade basil pesto for the freshest flavor.
Cottage Cheese: The secret ingredient that adds creaminess and protein. Greek yogurt can substitute for a tangier flavor profile, or cream cheese for a richer sauce.
Pasta Water: Helps create the perfect sauce consistency. Reserve some before draining your pasta.
Parmesan Cheese: Adds savory depth and additional protein. Pecorino Romano makes a more intense alternative if you prefer.
Garlic: Provides aromatic flavor to the vegetable mixture. Fresh garlic is ideal, but garlic powder can work if you’re in a hurry.
Olive Oil: Used for sautéing the vegetables. Extra virgin olive oil adds the best flavor, but any neutral cooking oil works as an alternative.
Black Pepper: Freshly ground black pepper adds the perfect finishing touch.
Easily Adapt This Recipe for Any Diet
This recipe is naturally easy to tweak! Follow these simple swaps to make it gluten-free, dairy-free, or vegan while keeping the same great texture and flavor.
Gluten-Free: Swap regular pasta for your favorite gluten-free pasta. Be careful not to overcook as gluten-free varieties can become mushy quickly.
Dairy-Free: Replace the cottage cheese with silken tofu blended with a tablespoon of nutritional yeast and use dairy-free pesto. Omit the parmesan or use a plant-based alternative.
Vegan: Use plant-based pesto (watch for parmesan in store-bought versions), silken tofu in place of cottage cheese, and substitute the parmesan with nutritional yeast or vegan parmesan.
💡 Pro Tip: If you try a substitution, let us know how it worked in the comments!
How to Make My High-Protein Creamy Pesto Pasta Recipe
Here are easy, detailed, step-by-step instructions that are also repeated in the recipe card at the bottom of this blog post.
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil, add salt generously, and cook 8 ounces of pasta according to package instructions until al dente. Before draining, reserve 1/2 cup of the pasta cooking water for the sauce. Drain the pasta but do not rinse it.
Step 2: Prepare and Cook the Vegetables
While the pasta cooks, bring a large skillet to medium heat and add 2 tablespoons of olive oil. Add 10 ounces of halved cherry tomatoes, season with kosher salt, cover, and cook for 2 minutes until they begin to soften and blister. Add 1-1/2 cups of frozen peas, season with another pinch of salt, cover again, and cook for 2 minutes. Stir in 2 minced garlic cloves and 3 cups of fresh spinach leaves, cooking for 1-2 minutes until the spinach has wilted.
Step 3: Make the Creamy Pesto Sauce
In a food processor, combine 1/2 cup pesto sauce, 1/2 cup cottage cheese, and 1/4 cup of the reserved pasta water. Blend until smooth and creamy. If the sauce seems too thick, add more pasta water, one tablespoon at a time, until you reach your desired consistency.
Step 4: Combine and Serve
Return the drained pasta to its cooking pot. Pour the creamy pesto sauce over the pasta and toss to coat evenly. Gently fold in the sautéed vegetables. If needed, add a splash more pasta water to loosen the sauce. Divide among serving bowls and top each portion with freshly grated parmesan cheese and freshly ground black pepper.
Expert Recipe Tips
Reserve more pasta water than you think you’ll need: The starchy water is key for adjusting sauce consistency, especially if you’re making this ahead or reheating leftovers.
Don’t overcook the vegetables: The peas and tomatoes should maintain some structure, and the spinach should just be wilted for the best texture contrast.
Blend the cottage cheese thoroughly: For the smoothest sauce, make sure the cottage cheese is completely blended with no lumps remaining.
Let the pasta cool slightly before adding sauce: Allowing the pasta to cool for 1-2 minutes before adding the sauce prevents the cottage cheese from separating.
Delicious Serving Suggestions
- Garlic bread: I like to serve this with a slice of crusty garlic bread. You’ll love it because the bread soaks up any extra sauce and completes the meal.
- Grilled protein: For extra protein, top with skinless chicken breasts, shrimp, or white beans. You’ll love it because it makes the dish even more satisfying and filling.
- Fresh herbs: Sprinkle with additional fresh basil or parsley just before serving. You’ll love it because it brightens the flavors and adds a beautiful finishing touch.
- Lemon wedges: Serve with lemon wedges on the side for squeezing. You’ll love it because the acidity cuts through the richness and brightens the entire dish.
Do you love Italian-inspired food? Check out more of my easy and nutritious Italian-inspired recipes:
- Protein Pasta Bolognese (Beef, Mushrooms & Zucchini)
- Creamy Italian Dressing Quick Olive Garden Copycat
- Best Chopped Italian Sandwich Viral Grinder Salad
- Greek Yogurt Flatbread Protein Naan Bread [No Yeast]
- Gluten-Free Breadsticks Easy Olive Garden Copycat
- Best Cottage Cheese Pizza Bowl Low Carb Viral Recipe
Creamy Pesto Protein Pasta
Ingredients
- 8 ounces protein pasta
- 1-1/2 cups peas
- 3 cups spinach
- 10 ounces cherry tomatoes
- 1/2 cup pesto sauce
- 1/2 cup cottage cheese
- 1/2 cup pasta water
- 2 ounces parmesan cheese
Instructions
- Bring a large pot of salted water to a boil, add salt generously, and cook 8 ounces of pasta according to package instructions until al dente. Before draining, reserve 1/2 cup of the pasta cooking water for the sauce. Drain the pasta but do not rinse it.
- While the pasta cooks, bring a large skillet to medium heat and add 2 tablespoons of olive oil. Add 10 ounces of halved cherry tomatoes, season with kosher salt, cover, and cook for 2 minutes until they begin to soften and blister. Add 1-1/2 cups of frozen peas, season with another pinch of salt, cover again, and cook for 2 minutes. Stir in 2 minced garlic cloves and 3 cups of fresh spinach leaves, cooking for 1-2 minutes until the spinach has wilted.
- In a food processor, combine 1/2 cup pesto sauce, 1/2 cup cottage cheese, and 1/4 cup of the reserved pasta water. Blend until smooth and creamy. If the sauce seems too thick, add more pasta water, one tablespoon at a time, until you reach your desired consistency.
- Return the drained pasta to its cooking pot. Pour the creamy pesto sauce over the pasta and toss to coat evenly. Gently fold in the sautéed vegetables. If needed, add a splash more pasta water to loosen the sauce. Divide among serving bowls and top each portion with freshly grated parmesan cheese and enjoy!
Video
Notes
Nutrition
This recipe has been reviewed by a healthcare professional for its nutritional balance and alignment with healthy eating principles.
This worked exactly as written, thanks!
Thank you for the review, Tina! 🙂
I’m excited to share this pesto pasta with you! You can add any veggies you like but I’m partial to the peas, spinach and tomatoes 🙂