High Protein Creamy Cheese and Vegetable Pasta
Indulge in the perfect balance of flavor, nutrition, and comfort with this High Protein Creamy Cheese and Vegetable Pasta recipe. Packed with whole wheat pasta, golden sautéed tofu, and vibrant vegetables like broccoli, red bell pepper, and spinach, this dish is a wholesome, nutrient-dense delight. The rich and velvety sauce, made with cream cheese, parmesan, and a hint of Italian seasoning, brings a decadent creaminess that wraps every bite in irresistible flavor. Ready in just 40 minutes, this meal is an ideal choice for busy weeknights when you crave something hearty yet healthy. Perfect for vegetarians and protein-seekers, this crowd-pleasing pasta is best served fresh, garnished with fragrant basil, and pairs beautifully with a side salad or crusty bread. Whether it's a family dinner or a meal prep option, this recipe is sure to become a staple in your kitchen!
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Recipe Information
Ingredients
- 12 oz whole wheat pasta
- 8 oz extra-firm tofu
- 2 tbsp olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 cups broccoli florets
- 1 large red bell pepper, sliced
- 2 cups spinach, fresh
- 1 cup low-sodium vegetable broth
- 4 oz cream cheese
- 1 cup parmesan cheese, grated
- 1 tsp Italian seasoning
- 0.5 tsp salt
- 0.25 tsp black pepper
- 0.25 cup fresh basil leaves, chopped
Instructions
Cook the pasta according to the package instructions until al dente. Drain and set aside.
While the pasta is cooking, drain and pat dry the tofu with paper towels. Cut it into small cubes.
In a large skillet, heat the olive oil over medium heat. Add the cubed tofu and sauté for about 5-7 minutes, or until golden brown on all sides. Remove the tofu from the skillet and set aside.
In the same skillet, add the chopped onion and sauté for 3 minutes until translucent.
Add the minced garlic and cook for an additional minute until fragrant.
Add the broccoli florets and sliced red bell pepper to the skillet. Cook for about 5 minutes until the vegetables are tender-crisp.
Stir in the vegetable broth and bring it to a simmer.
Add the cream cheese, stirring until fully melted and smooth. Lower the heat to prevent boiling.
Add the cooked pasta, sautéed tofu, and fresh spinach to the skillet. Toss everything together until well-coated with the sauce.
Stir in the grated parmesan cheese, Italian seasoning, salt, and black pepper. Cook for an additional 2 minutes until the spinach has wilted.
Serve the pasta hot, garnished with fresh basil leaves.
Nutrition Facts
Calories |
2011 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.2 g | 146% | |
| Saturated Fat | 46.8 g | 234% | |
| Polyunsaturated Fat | 5.0 g | ||
| Cholesterol | 194 mg | 65% | |
| Sodium | 4092 mg | 178% | |
| Total Carbohydrate | 151.6 g | 55% | |
| Dietary Fiber | 38.5 g | 138% | |
| Total Sugars | 24.3 g | ||
| Protein | 115.8 g | 232% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3098 mg | 238% | |
| Iron | 21.2 mg | 118% | |
| Potassium | 3998 mg | 85% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
