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If you’re looking for a quick, high-protein fall dinner that doesn’t require a lot of cleanup, look no further. This creamy pumpkin protein pasta comes together in one-pot and less than 30 minutes. Plus, it’s super cozy and delicious for fall. Each serving has nearly 36 grams of protein and 8 grams of fiber, making it a nutrient-packed weeknight dinner.

One of the nice things about this recipe is that you don’t have to cook any meat, yet you still get a ton of protein! This recipe combines protein pasta and a creamy sauce made from cottage cheese, pumpkin puree, tomato paste, and bone broth. The cottage cheese is blended to give it a creamy texture and adds a serious protein boost along with the bone broth. The pumpkin brings a hint of sweetness and a good dose of vitamin A. Once the sauce comes together, you’ll stir in your favorite protein pasta, spinach, and a sprinkle of parmesan.

Using a protein pasta is an easy way to add protein and fiber to your meals. There are so many on the market now, but I prefer the chickpea based ones over most of them. One thing to keep in mind is that the texture of protein pasta can soften when reheated. If you’re picky about your pasta texture, regular pasta would hold up better for leftovers. Either way, you’ll still get a balanced meal with lots of protein, fiber, and veggies all in one bowl.

Be sure to serve it piping hot topped with a little extra parmesan cheese on top! I hope you enjoy this creamy pumpkin protein pasta! If you’re looking for more high protein pasta recipes, check out this sun-dried tomato chicken orzo soup.

Creamy Pumpkin Protein Pasta

This one-pot creamy pumpkin protein pasta is packed with 36 g protein and 8 g fiber. Cozy, high-protein, and ready in less than 30 minutes!

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Prep 5

Cook 20

Total 25

Course Main Course

Cuisine American, Gluten-Free

Servings 4

Calories 430 kcal

Ingredients

1 tbsp olive oil
1 large yellow onion, diced
1 tbsp garlic, minced
1/2 tsp smoked paprika
1/4 tsp salt
1 cup pumpkin puree
1 1/2 cups cottage cheese, blended
1/4 cup tomato paste
2 cups bone broth
8 oz protein pasta
3 cups spinach, chopped
2 oz parmesan cheese, grated

Instructions

Heat olive oil in a large pot over medium heat.
Add onion and sautee for 2-3 minutes until translucent.
Add garlic and seasonings and sautee for 1-2 more minutes.
Add pumpkin puree, blended cottage cheese, and tomato paste and stir to combine.
Cover and cook until boiling (about 5 minutes).
Once boiling, add pasta and stir to prevent the pasta from sticking together.
Cover and cook for 6 minutes (or 2 minutes less than stated on the pasta box).
Add spinach, mix well, and cook for another 2 minutes.
Add parmesan cheese and mix well.
Once pasta is done, remove from heat immediately to prevent pasta from overcooking.