This delicious creamy pasta recipe is made with blended cottage cheese, garlic, parmesan, and a scoop of Isopure Whey Protein Isolate - creating a smooth, high-protein sauce that pairs perfectly with sautéed mushrooms and spinach. It’s simple to make, full of flavour, and ideal for a balanced weekday meal or healthy lunch.
Instructions:
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Cook the pasta in salted boiling water according to the packet instructions. Reserve 60ml of the cooking water, then drain.
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Sauté the vegetables: Heat the olive oil in a pan over medium heat. Add mushrooms and cook for 5–7 minutes until softened and lightly browned. Add spinach and stir until wilted. Remove from heat.
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Make the sauce: Add cottage cheese, milk, parmesan, garlic, salt, and pepper to a blender. Blend until completely smooth.
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Add the protein: Stir in 1 scoop of protein powder while the sauce is warm (or whisk into a saucepan gently over low heat). Add a splash of pasta water to loosen if needed. Do not boil.
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Combine: Return the mushrooms and pasta to the pan. Pour over the warm sauce and stir until everything is well coated
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Serve warm, with extra parmesan or black pepper if desired.
