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This lemon pepper pasta genuinely tastes like it shouldn’t be healthy, but it secretly packs over 30 grams of protein and comes together in 15 minutes. It’s ridiculously creamy, just the right amount of zesty, and honestly feels like something you’d find at a fancy café. Your new high protein vegetarian dinner obsession!

Creamy macaroni pasta with a white sauce, black pepper, lemon zest, and lemon slices on top, with a fork lifting a serving.
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Most creamy pasta recipes rely on heavy cream or butter, but I went the cottage cheese route to create that light yet rich mouthfeel and a protein-packed sauce (and it did not disappoint).

A hit of lemon pepper seasoning brings instant flavor, and paired with chickpea pasta, this quick weeknight comfort food makes the best post-workout pasta meal–cozy, filling, and fuel for your gym gains!

You’ll wish you Made a Double Batch

  • Meal Prep-Friendly Pasta: The sauce actually stays creamy in the fridge and tastes even better the next day. Double it (trust me).
  • Picky-Eater Approved: This kid-friendly creamy pasta is mild, creamy, and cheesy, but it has enough flavor to keep the grown-ups happy, too.
  • Totally Customizable: Got spinach? Frozen peas? That half zucchini from Tuesday? Throw them in. This recipe is super easy to adapt.
Cooked pasta in a creamy white sauce, garnished with black pepper and lemon slices, served in a pan with a spoon.

Key Ingredients

You’ll be shocked at how few ingredients go into this addictively delicious high-protein pasta sauce. Jump down to the recipe card for exact measurements.

  • Cottage Cheese: We’ll use low-fat cottage cheese as the base for our sauce. It blends into a velvety, creamy texture (and adds over 25 grams of protein per cup!).
  • Seasonings: Many recipes use real lemon zest here, but I found it didn’t give that same big flavor as my trusty bottle of lemon pepper seasoning.
  • Pasta: Chickpea pasta is our go-to here for extra protein and fiber, but you can substitute it with your favorite short pasta.
Woman smiling and holding a bowl of lemon pepper pasta topped with lemon slices in a kitchen with shelves, glassware, and a plate of lemon pepper pasta in the background.

Protein Pasta 101

Can’t find chickpea pasta? You’ve got options. Lentil, edamame, and soybean pasta varieties all contain over 15-20g per serving and pair well with creamy sauces like this blended cottage cheese sauce. If you prefer something closer to traditional pasta, try a high-protein wheat blend like Barilla Protein+ for that classic flavor.

Three glass bowls on a yellow surface contain cottage cheese, dry pasta, and assorted seasonings, each labeled accordingly.

Let’s Cook!

This creamy chickpea pasta couldn’t be easier to whip together—just blend, boil, and assemble! This is an overview of the recipe. Jump to the recipe card for the full printable recipe.

  1. Blend the cheese and seasonings into a creamy blender pasta sauce.
  2. Boil the pasta in salted water until al dente.
  3. Assemble the pasta and sauce in a large pan over low heat until warm.

Save Some Water

Reserve a splash of pasta water before draining and stir it into the sauce as you combine everything. It helps the sauce cling to the pasta (and gives it that glossy, restaurant-style finish).

A close-up of creamy macaroni and cheese being served with a spoon, topped with lemon slices and lemon zest.
Add lemon zest or chili flakes on top for the perfect finishing touch!

Pasta Like A Pro

Dairy-Free? Swap the cottage cheese for unsweetened (thick) plant-based yogurt or silken tofu.

Cooking Pasta To Al Dente: Stop boiling the pasta 1-2 minutes before the box says—it will continue cooking slightly once combined with the sauce.

Pasta With A Veggie Twist

Cooked pasta in a creamy white sauce, garnished with black pepper and lemon slices, served in a pan with a spoon.
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High Protein Lemon Pepper Pasta (5 Ingredients)

4.39 from 13 ratings
By: Sarah Bond
Prep: 5 minutes
Cook: 10 minutes
Total: 15 minutes
Servings: 4 servings
This creamy lemon pepper pasta tastes indulgent but packs 30+ grams of protein and comes together in just 15 minutes. A zesty, high-protein dinner that feels café-worthy!

Ingredients 

  • 2 cups low-fat cottage cheese
  • 1 Tbsp lemon pepper seasoning
  • ½ tsp salt
  • ½ tsp mustard powder
  • 8 oz Banza Chickpea Cavatappi Pasta
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Instructions 

  • Sauce: Blend 2 cups low-fat cottage cheese, 1 Tbsp lemon pepper seasoning, ½ tsp salt, and ½ tsp mustard powder until smooth and creamy.
    A creamy white sauce with black specks is blended in a clear blender container, viewed from above on a wooden surface.
  • Pasta: Cook 8 oz Banza Chickpea Cavatappi Pasta in salted water according to instructions on the package. Strain and rinse briefly once cooked.
    A metal strainer filled with cooked cavatappi pasta, set against a yellow background.
  • Assemble: Add sauce to a large pot or pan and gently heat over low (too high and your cottage cheese sauce may split) for a few minutes until warm. Stir in cooked pasta and serve, optionally garnished with lemon zest or slices.
    A skillet filled with creamy macaroni pasta, garnished with black pepper and lemon slices, with a metal serving spoon resting in the dish.

Notes

Storage: You can store leftovers in an airtight container in the fridge for up to 4-5 days. Reheat on the stove or microwave with a splash of milk or water to loosen the cottage cheese pasta sauce again.
Can I use regular pasta? Yes! The protein content will be lower, but the flavor’s still great. If you go that route, pair it with a side like tofu, tempeh, or a veggie-loaded salad.
What do I do if my sauce feels too thick? Add a splash of reserved pasta water (or any milk) and stir it in while warming the sauce.
 

Nutrition

Serving: 1serving | Calories: 285kcal | Carbohydrates: 36.3g | Protein: 30.5g | Fat: 6.4g | Saturated Fat: 2.2g | Polyunsaturated Fat: 1.1g | Monounsaturated Fat: 1.7g | Trans Fat: 0g | Cholesterol: 6.8mg | Sodium: 855mg | Potassium: 423mg | Fiber: 5.2g | Sugar: 4.9g | Vitamin A: 90IU | Vitamin C: 0mg | Calcium: 133mg | Iron: 3.3mg

Nutrition information calculated by Sarah Bond, degreed nutritionist.

did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!
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4.39 from 13 votes

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42 Comments

  1. Sheila says:

    We made this over the weekend and the cottage cheese just became clumpy after hitting the heat. Not sure how to remedy that. Also, the lemon pepper seasoning was a bit too much.

    Reply
    1. Sarah Bond says:

      Thanks for the feedback! To keep the cottage cheese smooth, try adding it to a room temperature pan and gently heating it over low heat. High heat can make it clump!

  2. Jenn says:

    5 stars
    My family loved this! We loved the lemon pepper flavor, so easy

    Reply
    1. Sarah Bond says:

      I’m so happy to hear it was a hit, Jenn!

  3. Babe says:

    Love the high protein content! How would this work as a cold pasta salad side dish?

    Reply
    1. Sarah Bond says:

      I think it’d be tasty! 😀

  4. Darlene says:

    Since temps are in the high 90’s here now, I’m making this as a cold pasta dish and adding bell pepper, red onion, celery and dill. Do you think maybe making the sauce a bit thinner ? I’ll let you know how it turns out.

    Reply
    1. The Live Eat Learn Team says:

      That should work. I’ve not tested it as a cold dish, so let us know if it works out – thanks Darlene 😊

  5. Annie says:

    5 stars
    I made this tonight exactly as written and added 12oz of peas and it was delicious! I used non-fat cottage cheese, and combined with salted pasta water and some salt in the lemon pepper seasoning, found it a smidge salty, so next time I’ll probably leave out the 1/2 tsp. But I still licked my plate clean and I’ll definitely be making this often, thanks!

    Reply
    1. The Live Eat Learn Team says:

      Happy you enjoyed it, thanks for cooking with us!

  6. Kristen says:

    5 stars
    This is a fantastic recipe as written! I wanted some more veggies so I added baby bellas sauteed in vegan butter and spinach to the sauce… it was fantastic! Thank you for this recipe 🙂

    Reply
    1. The Live Eat Learn Team says:

      Thanks for making my day with your comment!

  7. Betsi says:

    5 stars
    I haven’t made this yet, but it looks so yummy I will be making it soon. I’m so happy I have all the ingredients here already, too!!

    Reply
    1. The Live Eat Learn Team says:

      Happy tastebuds, happy heart — thanks!

  8. Clare says:

    Looking forward to trying this! Are those mozzarella pearls on top of the pasta in the video?

    Reply
    1. Sarah Bond says:

      Yep! 😀

  9. Brandi says:

    5 stars
    Thank you for sharing this recipe

    Reply
    1. Sarah Bond says:

      Happy eating, Brandi! 😀

  10. Janice Lim says:

    Hi, was just wondering if 1× for portion of indgredients, equals to a serving for 4 people? Thank you

    Reply
    1. Sarah Bond says:

      Yep that’s correct! 🙂