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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. Damian says:

    4 stars
    So I made this recipe on Monday with full fat large curd cottage cheese and it wouldn’t blend so I added some Mexican sour cream to help get it to blend. While the taste is good I found the texture to be a bit grainy.

    Reply
    1. Sarah Bond says:

      Some blenders can have a hard time breaking down cottage cheese fully. I would just recommend to blend it longer than you would think. Sometimes it needs a few minutes on high in the blender to start to get warm so those gritty textures can loosen up and get blended!

  2. Marilyn Lindberg says:

    Help me understand where the high carb count is coming from and how to reduce those carbs.

    Reply
    1. Sarah Bond says:

      From the pasta 🙂 You can use a lower carb pasta if those are a concern.

  3. Brittany Miller says:

    3 stars
    I made it! It was good but came out gritty and the sauce was not really a once I heat it up. I don’t know what I did wrong!
    I love your recipes though and will try again!

    Reply
    1. Sarah Bond says:

      Hi Brittany! It could have been two problems:
      1. Sometimes you just need to blend it for longer. Cottage cheese sometimes needs quite a while to really blend into a creamy sauce.
      2. And then when you heat it, make sure to heat it on a low heat gently so that it doesn’t scald or separate.

  4. Rebecca says:

    Do you think you could sub silken tofu for the cottage cheese? Thanks!

    Reply
    1. Sarah Bond says:

      I haven’t tested using silken tofu here, but I think it would work. I would love to hear how it goes if you try it out!

  5. Debi says:

    5 stars
    This was delicious and so easy to make after a bad day at work.

    Reply
    1. Sarah Bond says:

      I’m so happy to hear that you loved the recipe. I hope your day gets better! Happy eating!

  6. Heather says:

    Will no fat cottage cheese work for this?

    Reply
    1. Sarah Bond says:

      I haven’t tested this one with a fat-free cottage cheese, so I can’t say for sure. I think it wouldn’t be as rich and creamy, but could still be tasty!

  7. Heidi Cunningham says:

    5 stars
    Very good, I added some chopped left over asparagus and mushrooms from our Valentines dinner
    Hubby liked it too! Ty

    Reply
    1. The Live Eat Learn Team says:

      Hope you had a lovely Valentines Heidi, thanks for trying our recipe!

  8. Heather says:

    5 stars
    This was delicious but I would use no salt next time, as my lemon pepper seasoning was already salty. Used Goodles GF noodles and came out amazing. Almost like a lemon pepper Alfredo sauce

    Reply
    1. The Live Eat Learn Team says:

      Thanks for making it and sharing Heather!

  9. J Narron says:

    1 star
    Everyone hated it.

    Reply
  10. Nastassja says:

    5 stars
    I absolutely loved this recipe! I used lemon juice and pepper as I didn’t have seasoning, and it turned out great. Also added onion and garlic powder to the blend, which made it taste like alfredo sauce! HIghly recomend this and add some brocoli on the side or blend some spinach into the sauce for a green godess sauce.

    Reply
    1. The Live Eat Learn Team says:

      Thanks so much Nastassja, glad you enjoyed the recipe!