Hello, fellow food lover! If you’re on the lookout for a comforting meal that also delivers some serious nutrition, then you’ve landed in the right spot. Today, I’m excited to share with you my favorite recipe: High-Protein Creamy Rigatoni with Peas! Made with Banza rigatoni – a fantastic high-protein pasta alternative – this dish is not just creamy and delicious, but also good for you! Seriously, you won’t believe how easy it is to whip this up on a weekday evening.
Nutritional Benefits
Let’s chat a bit about why this creamy rigatoni is a solid choice for you. Banza rigatoni is made from chickpeas, which means it’s packed with protein and fiber. That’s right! You’re not just filling up on carbs; you’re also getting essential nutrients that keep you feeling satisfied longer. Plus, with the added benefit of pea protein from frozen peas and healthy fats from olive oil and cottage cheese, you’re fueling your body in a tasty way! Pair that with lean grass-fed beef, and you have a meal that’s not only comforting but also nutritious. What’s not to love?
Adaptable Variations
- Vegetarian Option: Swap the ground beef for lentils or a plant-based meat alternative to make this a veggie-packed dish!
- Dairy-Free Version: You can use a dairy-free cottage cheese and nutritional yeast instead of Parmesan for a creamy and cheesy flavor without the dairy.
- Gluten-Free Option: If you need to avoid gluten, Banza pasta is an excellent choice, but you can also use any gluten-free pasta of your liking.
- Spice it Up: If you love heat, feel free to add more Calabrian chili or even toss in some red pepper flakes to amp up the flavor.
Easy High-Protein Creamy Rigatoni Recipe
Ingredients
- 1 lb Banza rigatoni (or similar high-protein pasta)
- 1 tbsp olive oil
- 1 yellow onion, diced
- Salt and pepper, to taste
- 2 tsp Italian seasoning
- 1 tsp Calabrian chili paste (or red pepper flakes)
- 1 lb grass-fed ground beef
- 4.5 oz tomato paste (one tube)
- 6 cloves garlic, minced (or more to taste)
- ½ cup dry white wine (Sauvignon Blanc, optional)
- 1 cup full-fat cottage cheese
- 2-3 tbsp whole milk
- 1 tbsp butter
- 1 cup grated Parmesan cheese (plus more for topping)
- 1 cup frozen peas
- Fresh basil or parsley, for garnish
Instructions
- Blend the cottage cheese with 1-2 tablespoons of whole milk and season it with salt and pepper to your taste. Set it aside while you prep the rest of the meal.
- In a large pot or skillet, heat the olive oil on medium heat. Toss in the diced onion along with a sprinkle of salt and pepper, the Italian seasoning, and Calabrian chili. Sauté for about 3-4 minutes until the onion becomes fragrant and translucent.
- Next, add the ground beef into the pot. Let it sit undisturbed for about 5 minutes to develop that delicious crust we’re after. Flip it to sear the other side, break it up with a wooden spoon, and season with a pinch more salt and pepper.
- Clear a little center in the pot and add in the tomato paste. Cook this for 1-2 minutes until it darkens slightly, then thoroughly mix it with the beef. Stir in the minced garlic and let that cook for about 30 seconds until it becomes aromatic.
- Pour in the dry white wine and use a wooden spoon to scrape up any tasty bits stuck to the pot. Allow it to simmer for about 2 minutes for some extra flavor.
- Reduce the heat and stir in your creamy cottage cheese mixture. Let it bubble gently on low heat while you prepare the pasta.
- Cook your Banza rigatoni according to the package instructions. Once it’s al dente, drain it and rinse it under cold water to avoid sticking. Set it aside.
- Fold in the butter and grated Parmesan cheese into the simmering sauce, letting it melt beautifully. Toss in the frozen peas and stir until they’re heated through.
- Don’t forget that jar with the cottage cheese! Give it a splash more milk, shake it up, and pour this goodness into the sauce to enhance it even more.
- Gently fold in your cooked rigatoni with the sauce until everything is coated in that creamy goodness!
- Serve hot, topped with extra Parmesan cheese and a sprinkle of fresh basil or parsley. Enjoy digging into your healthier creamy rigatoni!
Practical & Valuable Tips
- If you’re meal prepping, this dish stores well in the fridge for about 3 days. Just reheat with a splash of milk to restore that creamy texture!
- For leftovers, consider turning it into a pasta bake. Just sprinkle some breadcrumbs on top and bake until golden for a delightful twist!
- If you can’t find Calabrian chili, feel free to use crushed red pepper flakes or even a spicy sauce for heat.
Equipment Needed
Here’s a helpful list of tools that will make the cooking process smoother:
- A large pot or deep skillet
- A wooden spoon for stirring
- A blender for mixing the cottage cheese
- A sharp knife and cutting board for chopping onions and garlic
- A measuring cup for the wine and cottage cheese
Frequently Asked Questions
- Can I substitute the ground beef? Absolutely! You can use ground turkey, chicken, or even a plant-based product to make it suit your diet.
- What if I don’t have Banza rigatoni? No problem! You can use any other kind of pasta—just keep an eye on the cooking times.
- Is this recipe kid-friendly? For sure! The creaminess and flavor usually appeal to kids, especially if you leave out the chili for milder flavors.
- Can I prepare this dish ahead of time? Yes! You can make the sauce a day ahead and just combine with pasta when you’re ready to eat.
- How can I store leftovers? Just place the cooled rigatoni in an airtight container in the fridge. It will last for about 3 days!
I can’t wait for you to try this High-Protein Creamy Rigatoni with Peas! It’s truly a winner at any dinner table. If you make it, I’d love to hear how it turned out for you! Feel free to follow me on Pinterest for more delicious recipes that brighten up your meals!
