Cheese and greens protein pasta in 30 minutes!
Get your greens in with this vibrant, nutritious and delicious pasta bake, packed full of fresh herbs, broccoli and spinach to give you a healthy boost of vegetables. Cannellini beans are blended into the sauce to create a wonderfully creamy texture while providing an extra source of plant-based protein and fibre, making this dish both satisfying and nourishing.
This recipe is a fantastic option for anyone looking to enjoy a balanced meal without compromising on flavour. It is particularly ideal for gym-goers and those following a fitness or health-focused lifestyle who are looking to keep an eye on their diet, increase their protein intake and work towards their daily protein goals. With 24.4g of protein per serving, it provides a great contribution towards muscle recovery and growth, while the fibre helps keep you feeling fuller for longer. The combination of carbohydrates, protein and healthy fats also makes it a satisfying meal to enjoy after a workout or as part of your weekly meal preparation.
Not only is this pasta bake packed with goodness, but it is also a great way to incorporate more vegetables and plant-based ingredients into your diet. It's a delicious, comforting and convenient meal that proves eating well doesn't have to be boring or restrictive!
For this recipe, you will need a blender or food processor to create the smooth, creamy green sauce. It's perfect for batch cooking, preparing in advance and enjoying throughout the week, making it a great addition to a busy gym-goer's meal plan.
Preperation time: 30 minutes
Cooking time: 30 minutes
Nutritional information per serving:
Energy: 420 kcal
Protein: 24.4g
Carbohydrates: 35.5g
Fat: 18.3g (of which saturates: 9g)
Fibre: 6.7g
Salt: 0.96g
Cheese and green's protein pasta recipe- ingredient list!
Now trust me... I know this looks like a long ingredient list! But every ingredient goes into the amazingggg burst of flavour you experience with every spoonful of this delicious (and healthy) pasta bake!
320g/11½oz short pasta (rigatoni, penne, or conchiglie) 150g/5½oz broccoli florets 1 tablespoon olive oil
One small onion, finely chopped; three garlic cloves, crushed; 100g/3½oz baby spinach; 10g fresh basil, leaves picked; 10g flat leaf parsley, leaves picked; 400g tin cannellini beans, drained and rinsed; 50g/1½oz fresh Parmesan (or vegetarian substitute), finely grated; plus extra for the topping; and 75ml/2½fl oz full-fat, semi-skimmed, or soy milk.
One teaspoon lemon zest, plus more for garnish
One teaspoon of lemon juice
75g/2½oz mozzarella, shredded into bits; ½ tsp Dijon mustard
Grated salt, freshly ground black pepper, dried red chilli flakes, and 50g/1½oz of aged cheddar or gruyère are optional garnishes.
Cheese and greens protein pasta- step by step instruction guide!
Step 1
Heat a big pot of salted water till it boils. Simmer the spaghetti for two minutes shorter than the directions on the package. For the last two minutes of cooking, add the broccoli. After draining the pasta and broccoli, set aside 250ml/9fl oz of the boiling water.
Step 2
Begin by heating the oil in a large, wide ovenproof pan over a medium heat. If you don't have an ovenproof pan, you can use a regular frying pan and transfer everything to a separate baking dish later. Once the oil is hot, add the chopped onion and gently sauté for around 5–6 minutes, stirring occasionally, until it has softened and started to become translucent. Next, add the garlic and stir well, allowing it to cook for a further minute until fragrant, being careful not to let it burn. Add the spinach to the pan and gently stir through the onion and garlic mixture. Continue cooking for a few minutes until the spinach has wilted down.
Step 3
Once the vegetables have softened and the broccoli is cooked, carefully transfer everything from the pan into a blender or food processor. Add the fresh basil and parsley, cannellini beans, grated Parmesan, milk, lemon zest, lemon juice and mustard. Pour in 200ml (7fl oz) of the reserved pasta water, which will help bring all the ingredients together and create a smooth, creamy consistency. Blend everything thoroughly until you have a vibrant, bright green sauce with a lovely smooth texture and all the ingredients are fully combined.
Step 4
Once blended, taste the sauce and season generously with salt and freshly ground black pepper to bring out all the flavours. If you find that the sauce is a little too thick, gradually add some more of the remaining reserved pasta water, blending again between additions, until you reach your desired consistency. You want the sauce to be creamy and smooth, but still loose enough to coat the pasta evenly.
Step 5
Once your green sauce is ready, add the drained pasta and gently toss everything together until each piece of pasta is generously coated in the creamy, vibrant sauce. Make sure to mix thoroughly so that all the flavours are evenly distributed throughout. You can do this directly in the ovenproof pan used to cook the vegetables, or transfer the pasta and sauce into a large ovenproof baking dish if needed. Spread the mixture out evenly, making sure it reaches all the corners of the dish.
Step 6
Next, scatter the grated mozzarella and cheddar evenly over the top of the pasta bake, ensuring you get a good covering for that delicious cheesy finish. If you fancy an extra boost of flavour, sprinkle over a little additional grated Parmesan. This will add a lovely savoury flavour and help create a golden, cheesy topping once baked in the oven.
Step 7
Place the pan under a preheated hot grill for approximately 10–15 minutes, keeping a close eye on it to prevent the cheese from burning. Cook until the cheese has melted, is bubbling away and has developed a lightly golden-brown colour on top. Once ready, carefully remove the pan from the grill and leave the pasta bake to rest for around five minutes before serving. This will allow everything to settle slightly and make it easier to portion out. For an extra burst of flavour, finish with a sprinkle of chilli flakes and some freshly grated lemon zest, if desired.
