High Protein Pasta with Mushrooms and Vegetables
Elevate your weeknight dinner routine with this wholesome and satisfying High Protein Pasta with Mushrooms and Vegetables! Packed with nutrient-rich ingredients and vibrant flavors, this recipe features tender chickpea or lentil pasta paired with sautéed garlic, earthy button mushrooms, and an array of colorful vegetables, including sweet red bell peppers, juicy cherry tomatoes, and fresh spinach. Infused with a touch of red pepper flakes for subtle heat and finished with a generous sprinkle of Parmesan cheese and fragrant fresh basil, this dish delivers a deliciously hearty and protein-packed meal that's perfect for vegetarians and pasta lovers alike. With just 40 minutes from prep to plate, it’s an easy and nutritious choice for busy nights without compromising on taste.
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Recipe Information
Ingredients
- 12 ounces High-protein pasta (such as chickpea or lentil pasta)
- 2 tablespoons Olive oil
- 3 Garlic cloves, minced
- 8 ounces Button mushrooms, sliced
- 1 Red bell pepper, thinly sliced
- 1 medium Zucchini, diced
- 1 cup Cherry tomatoes, halved
- 2 cups Baby spinach
- 0.5 teaspoon Red pepper flakes
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.5 cup Parmesan cheese, grated
- 0.25 cup Fresh basil leaves, chopped
Instructions
Bring a large pot of salted water to a boil. Add the high-protein pasta and cook according to package instructions until al dente. Drain and set aside.
While the pasta is cooking, heat 2 tablespoons of olive oil in a large skillet over medium heat.
Add the minced garlic to the skillet and sauté for about 1 minute until fragrant.
Add the sliced mushrooms to the skillet and cook for 5-7 minutes, stirring occasionally, until they are lightly browned and tender.
Stir in the sliced red bell pepper and diced zucchini. Cook for an additional 3-4 minutes until the vegetables are slightly softened.
Add the halved cherry tomatoes to the skillet and cook for another 2 minutes until warmed through.
Stir in the baby spinach and cook until wilted, about 1-2 minutes.
Add the cooked pasta to the skillet and toss everything together gently.
Season the pasta-vegetable mixture with red pepper flakes, salt, and black pepper. Adjust seasoning to taste.
Remove the skillet from the heat and sprinkle the grated Parmesan cheese over the pasta. Toss to combine until the cheese is melted and incorporated.
Garnish the dish with chopped fresh basil before serving.
Serve the high-protein pasta immediately, hot and flavorful.
Nutrition Facts
Calories |
1787 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.5 g | 80% | |
| Saturated Fat | 16.0 g | 80% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 1981 mg | 86% | |
| Total Carbohydrate | 236.9 g | 86% | |
| Dietary Fiber | 39.7 g | 142% | |
| Total Sugars | 23.5 g | ||
| Protein | 99.4 g | 199% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 806 mg | 62% | |
| Iron | 20.9 mg | 116% | |
| Potassium | 4368 mg | 93% | |
*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.
