High-protein spinach and cottage cheese pasta

High-protein spinach and cottage cheese pasta with wholewheat pasta and garlic. A satisfying dinner, with plenty of protein from the cottage cheese.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 15 min
• Total time: 25 min
• Calories: 440 kcal per serving
• Protein: 28 g
• Fat: 12 g
• Carbs: 50 g

Ingredients

• 150g wholewheat pasta
• 200g cottage cheese
• 250g leaf spinach
• 1 clove of garlic
• 1 tbsp olive oil

Method

You’ll need: frying pan · saucepan · chopping board · knife

1. Cook the wholewheat pasta in well-salted water for ten minutes until al dente, and save a cup of the cooking water at the end.
2. Chop the garlic clove very finely and soften it briefly in the olive oil in a large, deep frying pan.
3. Add the leaf spinach to the pan and let it wilt completely over a medium heat.
4. Stir the cottage cheese into the spinach, add a little of the starchy pasta water and let a creamy sauce form.
5. Toss the hot pasta through the sauce, season well and serve straight away.

Good to know

In the pan, cottage cheese melts into a surprisingly creamy sauce – no cream needed.

Swaps

Wholewheat pasta → lentil pasta (pasta made from lentil flour is ideal for a gluten-free version with an even higher protein content).

Cooking tips

Never let the sauce boil once the cheese is stirred in. High heat makes the protein curdle.

Storage

By the next day, the pasta soaks up a lot of the sauce. Add a splash of water when reheating.

Allergens

Contains gluten and milk. Completely nut-free.