Creamy Protein-Packed Pasta Bowl
A comforting and nutritious pasta dish, perfect for quick dinners or family gatherings, featuring creamy sauce and protein-rich ingredients.
Ingredients
Pasta and Base Ingredients
- 8 ounces whole wheat pasta (or gluten-free pasta) Substitute with the pasta of your choice
- 1 cup cooked chicken breast, shredded Or substitute with chickpeas for a vegetarian version
- 1 cup spinach (or kale) Use your preferred leafy green
- 1 cup cream Can use almond milk for a lighter option
- 1 tablespoon olive oil For sautéing
- 2 cloves garlic, minced Adds flavor to the dish
- ½ cup grated Parmesan cheese Substitute with nutritional yeast for a vegan option
- Salt and pepper to taste To enhance flavor
- Fresh parsley, chopped For garnish (optional)
Instructions
Cooking the Pasta
- In a large pot, bring salted water to a boil. Add your pasta and cook according to the package instructions until al dente. Drain and set aside.
Sautéing Aromatics
- In the same pot, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
Adding Greens
- Toss in the spinach (or your leafy green of choice), swirling it in the pot until wilted and bright green—about 2 minutes.
Incorporating Protein
- Stir in the shredded chicken, letting it warm through completely.
Creating the Creamy Base
- Reduce the heat to low. Slowly pour in the cream (or almond milk), stirring continuously. Bring to a gentle simmer, then mix in the Parmesan cheese until melted and creamy.
Combining with Pasta
- Add the cooked pasta to the sauce, tossing everything together. Season with salt and pepper to taste.
Serving
- Plate your creamy pasta bowl, garnish with fresh parsley, and serve warm.
Notes
Experiment with protein options like shrimp or lentils, and adjust the creaminess with yogurt or cashew cream. For leftovers, store in an airtight container in the fridge for up to three days.