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High Protein Pasta Recipe
Prep time:10 mins- Cook time:10 mins
Servings:1
Often when you’re short on time and ingredients, pasta can feel like a convenient dish to turn to. Though white pasta is typically high in carbohydrates, at The Fast 800 we know that the key to living a healthy lifestyle long-term is to adapt your favourite recipes to suit a healthier eating pattern, which is where this high protein pasta recipe comes in.
This Trapanese pasta recipe was adapted from Dr Jack Mosley’s book ‘Food Noise’, and it’s equal parts nutritious and tasty for when you need a comforting, convenient meal. It contains 27g of protein and 8g of fibre in just a 585 calorie portion, making it a nutritious non-fasting day dinner option, as well as an excellent GLP-1 (weight loss medication) support meal.If you’re not using GLP-1 medication, and instead following The Fast 800, we recommend enjoying this recipe on a non-fasting day.
This particular high protein pasta recipe is rich in antioxidants and vitamins A and C which can promote skin health, support the immune system and reduce the risk of heart disease. It’s also a great source of healthy fats from the extra virgin olive oil, parmesan and almonds, which can help you feel energised and fuller for longer.
This high protein pasta recipe, adapted from Dr Jack Mosley’s book Food Noise, uses wholemeal or pulse pasta as a healthier alternative to regular white pasta. This makes it higher in fibre and lower in carbohydrates, meaning it’ll keep you more satiated until your next meal and won’t dramatically spike your blood sugars later on. Furthermore, by pairing the pasta with spiralised courgette, you’re getting a similarly textured bite, but are padding out the need for more pasta on your plate. This kind of food hack is exactly what we love to share on the The Fast 800 Programme!
For more delicious recipes like this high protein pasta, head to The Fast 800 Programme where you’ll find a library of recipes that will not only support a healthy lifestyle, but will make it enjoyable too!
Ingredients
- 20g almonds
- 1 garlic clove, peeled
- 15g fresh basil
- 20g parmesan, roughly chopped
- ½ tomato, roughly chopped 60g
- 1 tbsp olive oil
- 60g dry wholemeal or pulse pasta
- ½ courgette, spiralised or julienne to suit your pasta style
Instructions
- Toast the almonds in a dry frying pan over a medium heat for about 2 minutes.
- Transfer almonds to a food processor along with the garlic, basil, and parmesan. Blitz until roughly chopped. Add the tomato and olive oil, and pulse a couple of times to break down the tomatoes, ensuring they are still a bit chunky. Season with salt and pepper.
- Cook your pasta according to the package instructions. Remove from the heat and plunge the courgette into the pan for about 30-60 seconds to soften. Drain the water off and leave pasta and courgette in the sieve.
- Add the pesto to the saucepan and put it back onto the heat to warm through. Add the pasta and courgette to the sauce and toss to coat thoroughly. Serve immediately and enjoy!
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Notes
- Serve with a crunchy green salad or steamed low calorie non-starchy vegetables if you wish.
- This is best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat and serve, the courgette may become very soft.
- Batch cook and freeze in portions for up to 2 months. Defrost and reheat before serving.
- Some brands of cheese (including parmesan) may contain rennet so are not strictly vegetarian. Check the product you buy uses vegetarian ingredients. Brands vary, it is always important to read labels first.
- Pulse pasta will provide the highest protein and fibre content for this recipe.
