Though there are theories that suggest otherwise, traditional pasta we know and love today is thought to have its beginnings in 13th century Italy. And we couldn’t be more grateful for the invention of this doughy deliciousness. It’s hard to imagine a world without it. Pasta comes in all shapes and sizes, and new varieties are being created every day. Including fancy protein pasta options – which are amazing if you want to eat a high protein diet without giving up your beloved Arrabiata.
Traditionally, dry pasta is made from durum wheat semolina, a hard type of wheat. Because of its inner structure, durum wheat semolina allows for all the specific pasta shapes to hold through while cooking. But when it comes to protein count, this wheat variety doesn’t have a stellar record.
So in order to eat tons of pasta (ok, at least eat pasta regularly anyway!) and still maintain a good protein intake, people had to get creative. And that’s where protein pasta recipes come in and steal the show.
What is protein pasta?
Protein pasta is very similar to regular pasta, only it’s made from different legumes, like lentils, chickpeas and beans. Legumes are packed with more protein than wheat, so switching to this type of pasta can significantly boost your protein intake. Protein pasta is becoming more and more popular – it’s often viewed as a healthier option suitable for athletes, and those who follow a specific dietary regime. But not just for them. This gorgeous food is made for all of those who enjoy broadening their tastes, while still eating healthy.
So, here are our favorite protein pasta recipes for you to load up on. You can get a double whammy here by using legume pasta and also adding protein to the toppings or fillings. Or mix and match them to find one which suits your tastes!
1. Mediterranean Chickpea Pasta
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![olive oil]()
1 tsp olive oil -
![red onion]()
0.75 cup red onion diced -
![red pepper]()
0.5 cup red pepper diced -
![garlic]()
3 cloves garlic minced or finely chopped -
![cherry tomatoes]()
10 oz cherry tomatoes
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![salt]()
salt to taste -
![pepper]()
pepper to taste -
![water]()
0.25 cup water -
![harissa]()
1 tbsp harissa -
![spinach]()
2 handfuls spinach -
![chickpea pasta]()
6 oz chickpea pasta -
![Zhoug]()
Zhoug to serve -
![Parmesan]()
Parmesan to serve
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When you see a dish with fresh colorful ingredients and plenty of zesty flavors, chances are – it’s coming from the Mediterranean. And this beautiful Chickpea pasta backs that statement up 100%. The recipe calls for a number of veggies, like red bell peppers, red onions, cherry tomatoes, spinach. They look beautiful together, and taste amazing as well. The high protein count comes from chickpeas, which is one of the most popular legumes used to make protein pasta. You can also mix things up if you feel like it. Add some broccoli, or roasted brussels sprouts, or rainbow colored bell peppers. Just don’t omit garlic and olive oil, if you can help it. These two make all the difference.
2. High-Protein Pumpkin Pasta
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![butternut]()
2 cups butternut diced -
![dried oregano]()
1 tbsp dried oregano -
![olive oil]()
1 tbsp olive oil -
![iodised salt]()
0.25 tsp iodised salt -
![garlic head]()
1 garlic head
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![yellow onion]()
1 yellow onion chopped in quarter -
![silken tofu]()
300 g silken tofu -
![sun-dried tomato]()
2 tbsp sun-dried tomato -
![lemon juiced]()
1 lemon juiced -
![chickpea pasta]()
250 g chickpea pasta -
![toasted pine nuts]()
2 tbsp toasted pine nuts -
![basil]()
1 handful basil -
![arugula]()
1 cup arugula
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One more tasty chickpea pasta recipe that’s going to take your breath away is this gorgeous Pumpkin Pasta. With this dish, you get two for the price of one – it’s both high-protein and low carb. Low carb pasta is taking the world by storm, and it’s not all that shocking considering its numerous health benefits.
Since pumpkin is the star ingredient, this dish can reach its full potential in fall or winter time. Roasting the veggies is an important step in preparing the creamy sauce. It adds so much depth and flavor to the dish, and makes all the extra effort totally worth it.
3. High Protein Thai Pasta
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![chickpea pasta]()
4 oz chickpea pasta -
![white onion]()
0.5 white onion diced -
![cloves garlic]()
2 cloves garlic minced -
![cauliflower florets]()
1 cup cauliflower florets chopped -
![cabbage]()
2 cups cabbage chopped
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![butternut squash]()
1 cup butternut squash -
![ground beef]()
0.5 lb ground beef -
![peanut satay sauce]()
4 tbsp peanut satay sauce -
![pasta water]()
0.25 cup pasta water -
![soy sauce]()
1 tbsp soy sauce -
![rice vinegar]()
1 tsp rice vinegar -
![sriracha]()
1 tsp sriracha
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While we’re on the subject of chickpea pasta, we wouldn’t dream of skipping this flavorful Thai-style High Protein Pasta. And when you take a look at the recipe, you’ll understand why. It’s nutritionally balanced and comes together in half an hour. It’s a perfect pasta dish for all carnivores out there who also don’t mind a little bit of heat. The beef pairs magically with sriracha and soy sauces, soaking the flavors in completely. And the peanut sauce and minced garlic will bring the aromas of Bangkok straight to your kitchen. If you want to spice this dish up a little more, crushed chili flakes always work wonders.
Who says Asian dishes need to come with noodles? Not us!
4. Enchilada Protein Pasta
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![water]()
2 cups water -
![Whole Wheat Pasta]()
6 oz Whole Wheat Pasta -
![chili powder]()
2 teaspoons chili powder -
![Tomatoes]()
14.5 oz Tomatoes Diced, No Salt Added -
![Low Sodium Black Beans]()
10 oz Low Sodium Black Beans
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![Kernel Corn]()
11 oz Kernel Corn No Salt Added -
![Chicken Breast]()
2 lbs Chicken Breast -
![reduced fat cheddar cheese]()
1 cup reduced fat cheddar cheese
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Another high protein dish, this time made from wholewheat pasta, is the Mexican inspired Cheesy Enchilada Pasta. What’s great about it is that it contains less than 10 ingredients, all widely available in stores and can be on your plate in less than 40 minutes. So if you were looking for your next go-to dish, you needn’t look further. This is it, friends. When you’re craving a nice vitamin intake, you can always add vegetables to it. In summertime, our favorites are always zucchinis and red bell peppers.
5. Shrimp and Feta Pasta Bake
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![shrimp]()
2 pounds shrimp peeled & deveined -
![cherry tomatoes]()
26.5 ounces cherry tomatoes -
![olive oil]()
2 tablespoons olive oil extra virgin -
![italian seasoning]()
2 teaspoons italian seasoning -
![garlic salt]()
1 teaspoon garlic salt
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![pepper]()
1 teaspoon pepper -
![red pepper flakes]()
red pepper flakes to taste, optional -
![feta cheese]()
8 ounces feta cheese -
![lemon zest]()
lemon zest -
![juice of lemon]()
1 juice of lemon -
![protein penne pasta]()
6 ounces protein penne pasta I used the Prozis Penne Protein Pasta, Use the code KATIE10 for 10% off!) -
![baby spinach]()
2 cups baby spinach packed -
![basil]()
1 handful basil fresh
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In search of a one-pot high protein pasta dish you can put in the oven and watch basically prepare itself? If that’s the case, we’ve got your back! And if you follow a pescatarian diet on the regular, or you simply enjoy a good fish-based meal, you’re going to fall in love with this Shrimp and Feta Baked Pasta even more.
The recipe calls for Prozis brand, but another good suggestion is Barilla protein pasta. All short Barilla pasta varieties work well, because they pick up the chunky sauce more effortlessly than the long ones. But to be honest, use whatever you have available! The creamy feta cheese adds a subtle umami flavor, and the cherry tomatoes and spinach a nice pop of color. The perfect combo, if you ask us.
6. Broccoli and Tempeh Spirulina Fettuccini Pasta Bowl
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![spirulina fettuccini]()
150 g spirulina fettuccini -
![extra virgin olive oil]()
10 ml extra virgin olive oil -
![broccoli]()
40 g broccoli -
![sweet potatoes]()
40 g sweet potatoes pre-cooked -
![tempeh]()
30 g tempeh fresh, diced
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![sweetcorn]()
40 g sweetcorn pre-cooked -
![cherry tomato]()
50 g cherry tomato -
![tomato]()
20 g tomato sun-dried -
![spinach]()
20 g spinach baby, raw and sliced -
![rocket]()
20 g rocket washed -
![nutritional yeast]()
5 g nutritional yeast to taste -
![seasoning salt]()
seasoning salt -
![black pepper]()
black pepper garnish -
![pesto]()
30 g pesto -
![tomato sauce]()
100 g tomato sauce
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This title surely is a tongue twister, but wait until you’ve actually tried this stunning dish. Out of all the plant-based foods, spirulina is among the winners when it comes to protein count. That’s precisely why it’s suitable for making high protein pasta. It’s also rich in vitamins, minerals and antioxidants.
Pair it up with gorgeous veggies like spinach, cherry tomatoes, corn and broccoli, and you’ve got yourself a nice dinner at least once a week. This pasta is so versatile, that you can easily switch the veggies up depending on the season, and still have a meal that everyone’s going to enjoy. Even though it’s not in the ingredients list, we like to add a couple of cloves of garlic – it’s never made any meal worse!
7. Tomato and Burrata Tagliatelle
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![shallots]()
2 shallots finely sliced -
![garlic cloves]()
4 garlic cloves unpeeled -
![heritage tomatoes]()
500 g heritage tomatoes halved if large -
![olive oil]()
4 tbsp olive oil plus extra to drizzle, optional -
![fresh tagliatelle]()
250 g fresh tagliatelle
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![burrata]()
100 g burrata ball -
![fresh basil leaves]()
small handful fresh basil leaves
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In the vast cheese family, burrata is up there in terms of the types that are closest to our hearts. When paired with fresh tagliatelle pasta? Well, it’s heaven on a plate! One other winning thing about about this recipe is that it requires only 5 more ingredients. What more could you possibly want than fresh tomatoes, basil, garlic, burrata and pasta? In less than 45 minutes, you can have a bright and rich meal that’s healthy, tasty, and looks good.
