20 Gluten-Free High Protein Pasta Recipes

In a world where dietary needs and culinary desires are constantly evolving, the quest for meals that are both nutritious and delicious has never been more prominent. For those navigating the challenges of a gluten-free lifestyle, the options have often felt limited, especially when it comes to satisfying that universal comfort food craving: pasta. Traditionally a wheat-based staple, pasta has long been a cornerstone of cuisines around the globe. However, the rise of innovative food technologies and a growing awareness of alternative ingredients have ushered in a new era of pasta that is not only gluten-free but also packed with the protein necessary for a healthy and active life. This article is your comprehensive guide to this exciting culinary landscape, offering 20 gluten-free, high-protein pasta recipes that will revolutionize your mealtimes and prove that you don’t have to sacrifice flavor or texture for nutrition.

Gone are the days of gummy, bland, or crumbly gluten-free pasta. The market is now brimming with a diverse array of options crafted from ingredients like chickpeas, lentils, quinoa, and brown rice. These alternatives not only provide a safe and delicious option for those with celiac disease or gluten sensitivity but also offer a significant nutritional boost over their traditional counterparts. By incorporating these high-protein pastas into your diet, you can support muscle growth, improve satiety, and maintain stable energy levels throughout the day. This collection of recipes is designed to showcase the versatility and culinary potential of these innovative pastas, with dishes ranging from classic Italian-inspired creations to bold and flavorful international fare. Whether you are a seasoned home cook or just beginning your gluten-free journey, you will find a wealth of inspiration within these pages to create meals that are both satisfying and nourishing.

The Rise of High-Protein, Gluten-Free Pasta

The journey to a gluten-free, high-protein diet can be a rewarding one, but it often comes with its own set of challenges. One of the most common hurdles is finding satisfying alternatives to traditional carbohydrate-rich foods like pasta. For years, the gluten-free pasta options available were limited and often disappointing in terms of taste and texture. Made primarily from rice or corn, these early versions had a tendency to be mushy, brittle, or simply lacking in the satisfying chewiness that makes pasta so beloved. However, the food industry has undergone a remarkable transformation, driven by a growing demand for healthier, more functional foods. This has led to the development of a new generation of gluten-free pastas that are not only delicious but also boast an impressive nutritional profile, thanks to the use of protein-rich ingredients like legumes and pseudo-cereals.

A New World of Gluten-Free Pasta

The modern grocery store aisle is a testament to the innovation that has taken place in the gluten-free market. No longer are consumers limited to a single type of rice-based noodle. Today, you can find a wide variety of gluten-free pastas made from an array of nutrient-dense ingredients, each with its own unique flavor and texture. Here are some of the most popular options:

• Chickpea Pasta: Made from ground chickpeas, this pasta is a nutritional powerhouse. It is naturally high in protein and fiber, making it a great choice for those looking to boost their intake of these essential nutrients. Chickpea pasta has a slightly nutty flavor and a firm, al dente texture that holds up well in a variety of sauces.
• Lentil Pasta: Available in both red and green lentil varieties, this pasta is another excellent source of plant-based protein and fiber. Red lentil pasta has a milder flavor and a softer texture, while green lentil pasta has a more robust, earthy taste. Both are incredibly versatile and can be used in a wide range of dishes.
• Quinoa Pasta: Quinoa, a complete protein, is the star of this gluten-free pasta. It has a delicate, slightly nutty flavor and a texture that is similar to traditional whole wheat pasta. Quinoa pasta is a great option for those who are looking for a more familiar pasta experience.
• Brown Rice Pasta: While brown rice pasta has been around for a while, modern production techniques have greatly improved its quality. It has a mild, neutral flavor and a soft, slightly chewy texture. It is a good all-purpose gluten-free pasta that works well in a variety of dishes.
• Corn Pasta: Corn pasta has a slightly sweet flavor and a firm texture. It is a good option for those who are looking for a gluten-free pasta that is similar in taste and texture to traditional semolina pasta.

The Protein Power-Up

One of the most significant advantages of these new-generation gluten-free pastas is their high protein content. Traditional pasta, made from refined wheat flour, is relatively low in protein. In contrast, pastas made from legumes like chickpeas and lentils can contain up to twice the amount of protein per serving. This makes them an excellent choice for athletes, vegetarians, vegans, and anyone looking to increase their protein intake. Protein is essential for building and repairing tissues, making enzymes and hormones, and supporting a healthy immune system. By choosing a high-protein, gluten-free pasta, you can turn a simple pasta dish into a complete and balanced meal.

Cooking with Gluten-Free Pasta

While cooking with gluten-free pasta is similar to cooking with traditional pasta, there are a few key differences to keep in mind. Gluten-free pastas can be more delicate than their wheat-based counterparts, so it is important to follow the package directions carefully. Here are a few tips for success:

• Use a large pot of salted water: This will give the pasta plenty of room to cook and will help to prevent it from sticking together.
• Don’t overcook: Gluten-free pasta can go from al dente to mushy in a matter of seconds. Start checking for doneness a few minutes before the time indicated on the package.
• Rinse with cold water: Rinsing the pasta with cold water after cooking will help to remove any excess starch and will prevent it from becoming sticky.
• Toss with sauce immediately: Gluten-free pasta can become dry and clumpy if it is left to sit for too long. Toss it with your favorite sauce as soon as it is cooked.

By following these simple tips, you can ensure that your gluten-free pasta dishes are always delicious and perfectly cooked. Now, let’s dive into the recipes!

Chicken-Based Recipes

1. Creamy Chicken Alfredo with Chickpea Pasta

This classic comfort dish gets a healthy and protein-packed makeover with the use of chickpea pasta and a lighter, yet still decadent, Alfredo sauce. The nutty flavor of the chickpea pasta complements the creamy sauce and tender chicken, creating a truly satisfying meal that is both gluten-free and high in protein.

Ingredients:

• 8 oz chickpea pasta (penne or fettuccine)
• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 cup heavy cream (or full-fat coconut milk for a dairy-free option)
• 1/2 cup grated Parmesan cheese (or nutritional yeast for a dairy-free option)
• 1/4 cup chopped fresh parsley
• Salt and freshly ground black pepper to taste

Instructions:

1. Cook the chickpea pasta according to package directions. Drain and set aside.
2. While the pasta is cooking, heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned and cooked through. Remove the chicken from the skillet and set aside.
3. In the same skillet, add the minced garlic and cook until fragrant, about 30 seconds.
4. Reduce the heat to low and pour in the heavy cream. Bring to a simmer, then stir in the Parmesan cheese until melted and the sauce has thickened slightly.
5. Return the cooked chicken to the skillet and stir to coat with the sauce.
6. Add the cooked pasta to the skillet and toss to combine.
7. Stir in the fresh parsley and season with salt and pepper to taste.
8. Serve immediately, garnished with extra Parmesan cheese and parsley if desired.

2. Mediterranean Chicken and Quinoa Pasta

This light and refreshing pasta dish is bursting with the vibrant flavors of the Mediterranean. The combination of tender chicken, sun-dried tomatoes, olives, and fresh herbs is perfectly balanced by the delicate, nutty flavor of the quinoa pasta. This recipe is not only delicious but also packed with nutrients, making it a perfect choice for a healthy and satisfying weeknight meal.

Ingredients:

• 8 oz quinoa pasta (fusilli or rotini)
• 1 lb boneless, skinless chicken breasts, grilled and sliced
• 1/2 cup sun-dried tomatoes in oil, drained and chopped
• 1/4 cup Kalamata olives, pitted and halved
• 1/4 cup chopped fresh basil
• 2 tbsp chopped fresh oregano
• 2 tbsp lemon juice
• 1/4 cup olive oil
• Salt and freshly ground black pepper to taste

Instructions:

1. Cook the quinoa pasta according to package directions. Drain and rinse with cold water.
2. In a large bowl, combine the cooked pasta, grilled chicken, sun-dried tomatoes, and olives.
3. In a small bowl, whisk together the basil, oregano, lemon juice, and olive oil.
4. Pour the dressing over the pasta mixture and toss to combine.
5. Season with salt and pepper to taste.
6. Serve chilled or at room temperature.

3. Spicy Buffalo Chicken Lentil Pasta

For those who like a little kick in their meals, this spicy buffalo chicken pasta is sure to please. The bold and tangy flavors of the buffalo sauce are perfectly balanced by the earthy flavor of the red lentil pasta. This dish is not only incredibly flavorful but also packed with plant-based protein from the lentils, making it a satisfying and nutritious meal.

Ingredients:

• 8 oz red lentil pasta (penne or rotini)
• 1 lb boneless, skinless chicken breasts, cooked and shredded
• 1/2 cup buffalo sauce
• 1/4 cup crumbled blue cheese
• 2 tbsp chopped fresh chives
• Salt and freshly ground black pepper to taste

Instructions:

1. Cook the red lentil pasta according to package directions. Drain and set aside.
2. In a large bowl, combine the shredded chicken and buffalo sauce. Toss to coat.
3. Add the cooked pasta to the bowl with the chicken and toss to combine.
4. Stir in the crumbled blue cheese and fresh chives.
5. Season with salt and pepper to taste.
6. Serve immediately.

4. Chicken Pesto Pasta with Pine Nuts

This vibrant and flavorful pesto pasta is a classic for a reason. The combination of fresh basil, garlic, and Parmesan cheese is simply irresistible. In this high-protein version, we’ve added a scoop of unflavored protein powder to the pesto for an extra nutritional boost. The toasted pine nuts add a delightful crunch and nutty flavor that perfectly complements the other ingredients.

Ingredients:

• 8 oz brown rice pasta (spaghetti or linguine)
• 1 lb boneless, skinless chicken breasts, grilled and sliced
• 1 cup fresh basil leaves
• 1/2 cup grated Parmesan cheese
• 1/4 cup toasted pine nuts
• 2 cloves garlic
• 1/4 cup unflavored protein powder
• 1/2 cup olive oil
• Salt and freshly ground black pepper to taste

Instructions:

1. Cook the brown rice pasta according to package directions. Drain and set aside.
2. While the pasta is cooking, make the pesto. In a food processor, combine the basil, Parmesan cheese, pine nuts, garlic, and protein powder. Pulse until the ingredients are finely chopped.
3. With the food processor running, slowly pour in the olive oil until the pesto is smooth and creamy.
4. In a large bowl, combine the cooked pasta, grilled chicken, and pesto. Toss to coat.
5. Season with salt and pepper to taste.
6. Serve immediately, garnished with extra pine nuts and Parmesan cheese if desired.

5. Asian-Style Chicken Stir-Fry Pasta

This Asian-inspired stir-fry pasta is a quick and easy meal that is packed with flavor and nutrients. The combination of tender chicken, crisp vegetables, and a savory teriyaki sauce is sure to become a family favorite. We’ve used rice noodles in this recipe, which are naturally gluten-free and have a delicate texture that is perfect for stir-fries.

Ingredients:

• 8 oz rice noodles
• 1 lb boneless, skinless chicken breasts, cut into thin strips
• 1 tbsp sesame oil
• 1 red bell pepper, thinly sliced
• 1 cup broccoli florets
• 1/4 cup teriyaki sauce
• 2 tbsp soy sauce (or tamari for a gluten-free option)
• 1 tbsp honey
• 1 tsp grated fresh ginger
• 2 cloves garlic, minced
• Sesame seeds and chopped green onions for garnish

Instructions:

1. Cook the rice noodles according to package directions. Drain and set aside.
2. While the noodles are cooking, heat the sesame oil in a large skillet or wok over medium-high heat. Add the chicken and cook until browned and cooked through.
3. Add the bell pepper and broccoli to the skillet and cook until tender-crisp.
4. In a small bowl, whisk together the teriyaki sauce, soy sauce, honey, ginger, and garlic.
5. Pour the sauce over the chicken and vegetables and stir to coat.
6. Add the cooked noodles to the skillet and toss to combine.
7. Serve immediately, garnished with sesame seeds and green onions.

Seafood-Based Recipes

6. Garlic Shrimp Scampi with Chickpea Linguine

This classic Italian-American dish is a favorite for a reason. The combination of succulent shrimp, garlic, white wine, and lemon is simply divine. In this gluten-free, high-protein version, we’ve swapped out the traditional linguine for chickpea linguine, which adds a nutty flavor and a significant protein boost.

Ingredients:

• 8 oz chickpea linguine
• 1 lb large shrimp, peeled and deveined
• 4 tbsp butter (or olive oil for a dairy-free option)
• 4 cloves garlic, minced
• 1/2 cup dry white wine (such as Sauvignon Blanc)
• 1/4 cup chopped fresh parsley
• 1/4 tsp red pepper flakes (optional)
• Juice of 1/2 lemon
• Salt and freshly ground black pepper to taste

Instructions:

1. Cook the chickpea linguine according to package directions. Drain and set aside.
2. While the pasta is cooking, melt the butter in a large skillet over medium-high heat. Add the garlic and red pepper flakes (if using) and cook until fragrant, about 30 seconds.
3. Add the shrimp to the skillet and cook until pink and opaque, about 2-3 minutes per side.
4. Pour in the white wine and bring to a simmer. Cook for 2-3 minutes, or until the wine has reduced by about half.
5. Stir in the parsley and lemon juice.
6. Add the cooked pasta to the skillet and toss to combine.
7. Season with salt and pepper to taste.
8. Serve immediately, garnished with extra parsley if desired.

7. Salmon and Spinach Cream Pasta

This elegant and flavorful pasta dish is perfect for a special occasion or a weeknight treat. The rich and flaky salmon is perfectly complemented by the creamy spinach sauce and the delicate quinoa pasta. This recipe is not only delicious but also packed with omega-3 fatty acids, protein, and other essential nutrients.

Ingredients:

• 8 oz quinoa pasta (fettuccine or penne)
• 1 lb salmon fillet, skinless
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 cup heavy cream (or full-fat coconut milk for a dairy-free option)
• 2 cups fresh spinach
• 1/4 cup grated Parmesan cheese (or nutritional yeast for a dairy-free option)
• Salt and freshly ground black pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Season the salmon with salt and pepper and place it on a baking sheet lined with parchment paper. Bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
2. While the salmon is baking, cook the quinoa pasta according to package directions. Drain and set aside.
3. In a large skillet, heat the olive oil over medium heat. Add the garlic and cook until fragrant, about 30 seconds.
4. Add the spinach to the skillet and cook until wilted.
5. Pour in the heavy cream and bring to a simmer. Stir in the Parmesan cheese until melted and the sauce has thickened slightly.
6. Flake the cooked salmon into the skillet and stir to combine.
7. Add the cooked pasta to the skillet and toss to combine.
8. Season with salt and pepper to taste.
9. Serve immediately.

8. Tuna and White Bean Pasta Salad

This refreshing and satisfying pasta salad is perfect for a light lunch or a summer picnic. The combination of flaky tuna, creamy white beans, and crisp vegetables is tossed in a light and tangy vinaigrette. We’ve used corn pasta in this recipe, which has a firm texture that holds up well in a pasta salad.

Ingredients:

• 8 oz corn pasta (rotini or fusilli)
• 1 (5-ounce) can of tuna in olive oil, drained and flaked
• 1 (15-ounce) can of cannellini beans, rinsed and drained
• 1/2 red onion, finely chopped
• 1 celery stalk, finely chopped
• 1/4 cup chopped fresh parsley
• 2 tbsp olive oil
• 2 tbsp red wine vinegar
• 1 tsp Dijon mustard
• Salt and freshly ground black pepper to taste

Instructions:

1. Cook the corn pasta according to package directions. Drain and rinse with cold water.
2. In a large bowl, combine the cooked pasta, tuna, cannellini beans, red onion, and celery.
3. In a small bowl, whisk together the parsley, olive oil, red wine vinegar, and Dijon mustard.
4. Pour the dressing over the pasta mixture and toss to combine.
5. Season with salt and pepper to taste.
6. Serve chilled or at room temperature.

9. Crab and Avocado Pasta

This light and elegant pasta dish is perfect for a summer evening. The sweet and delicate crab meat is paired with creamy avocado and a hint of lime. We’ve used rice pasta in this recipe, which has a neutral flavor that allows the other ingredients to shine.

Ingredients:

• 8 oz rice pasta (spaghetti or linguine)
• 8 oz lump crab meat, picked over for shells
• 1 ripe avocado, diced
• 1/4 cup chopped fresh cilantro
• 2 tbsp lime juice
• 1 tbsp olive oil
• Salt and freshly ground black pepper to taste

Instructions:

1. Cook the rice pasta according to package directions. Drain and set aside.
2. In a large bowl, gently combine the crab meat, avocado, cilantro, lime juice, and olive oil.
3. Add the cooked pasta to the bowl and toss to combine.
4. Season with salt and pepper to taste.
5. Serve immediately.

10. Mussels in White Wine Sauce

This classic Belgian dish is a true delicacy. The plump and juicy mussels are steamed in a flavorful broth of white wine, garlic, and herbs. We’ve served them over a bed of rice pasta to soak up all of the delicious sauce. This dish is not only incredibly flavorful but also a great source of protein and other essential nutrients.

Ingredients:

• 8 oz rice pasta (spaghetti or linguine)
• 2 lbs fresh mussels, cleaned and debearded
• 2 tbsp butter (or olive oil for a dairy-free option)
• 2 shallots, finely chopped
• 4 cloves garlic, minced
• 1 cup dry white wine (such as Sauvignon Blanc)
• 1/2 cup chopped fresh parsley
• Salt and freshly ground black pepper to taste

Instructions:

1. Cook the rice pasta according to package directions. Drain and set aside.
2. While the pasta is cooking, melt the butter in a large pot or Dutch oven over medium heat. Add the shallots and garlic and cook until softened, about 5 minutes.
3. Pour in the white wine and bring to a simmer.
4. Add the mussels to the pot, cover, and cook for 5-7 minutes, or until the mussels have opened. Discard any mussels that do not open.
5. Stir in the parsley.
6. Divide the cooked pasta among four bowls and top with the mussels and sauce.
7. Season with salt and pepper to taste.
8. Serve immediately.

Plant-Based Protein Recipes

11. Lentil Bolognese with Mushrooms

This hearty and flavorful bolognese sauce is made with lentils and mushrooms, creating a rich and satisfying dish that is completely plant-based. The lentils provide a wealth of protein and fiber, while the mushrooms add a savory, umami flavor. Served over a bed of your favorite gluten-free pasta, this is a comforting and nutritious meal that the whole family will love.

Ingredients:

• 8 oz gluten-free pasta (such as chickpea or lentil pasta)
• 1 tbsp olive oil
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 8 oz cremini mushrooms, chopped
• 3 cloves garlic, minced
• 1 cup brown or green lentils, rinsed
• 1 (28-ounce) can of crushed tomatoes
• 1 cup vegetable broth
• 1 tsp dried oregano
• 1/2 tsp dried basil
• Salt and freshly ground black pepper to taste
• Fresh basil for garnish

Instructions:

1. Cook the gluten-free pasta according to package directions. Drain and set aside.
2. While the pasta is cooking, heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery and cook until softened, about 10 minutes.
3. Add the mushrooms and cook until they have released their liquid and started to brown, about 5-7 minutes.
4. Stir in the garlic and cook for another minute until fragrant.
5. Add the lentils, crushed tomatoes, vegetable broth, oregano, and basil. Bring to a simmer, then reduce the heat to low, cover, and cook for 45-60 minutes, or until the lentils are tender.
6. Season with salt and pepper to taste.
7. Serve the lentil bolognese over the cooked pasta, garnished with fresh basil.

12. Tofu Carbonara with Nutritional Yeast

This creamy and decadent carbonara is made with a clever combination of tofu and nutritional yeast, which creates a surprisingly cheesy and savory sauce without any dairy. The smoked tofu adds a bacon-like flavor, making this a truly satisfying and protein-packed vegan version of the classic Italian dish.

Ingredients:

• 8 oz gluten-free pasta (such as brown rice or quinoa spaghetti)
• 1 (14-ounce) package of firm tofu, pressed and crumbled
• 1/4 cup nutritional yeast
• 2 tbsp soy sauce (or tamari)
• 1 tbsp olive oil
• 1/2 tsp black salt (kala namak), for an eggy flavor (optional)
• 1/2 tsp smoked paprika
• Freshly ground black pepper to taste
• Chopped fresh parsley for garnish

Instructions:

1. Cook the gluten-free pasta according to package directions. Drain, reserving 1/2 cup of the pasta water.
2. While the pasta is cooking, heat the olive oil in a large skillet over medium-high heat. Add the crumbled tofu and cook until golden brown and crispy.
3. In a blender, combine the nutritional yeast, soy sauce, black salt (if using), and 1/4 cup of the reserved pasta water. Blend until smooth and creamy.
4. Pour the sauce over the crispy tofu and stir to combine.
5. Add the cooked pasta to the skillet and toss to coat. If the sauce is too thick, add more of the reserved pasta water until it reaches your desired consistency.
6. Season with smoked paprika and plenty of freshly ground black pepper.
7. Serve immediately, garnished with fresh parsley.

13. Black Bean and Quinoa Pasta

This vibrant and flavorful pasta dish is inspired by the flavors of Mexico. The combination of black beans, corn, and a zesty cilantro-lime dressing is tossed with quinoa pasta for a protein-packed and satisfying meal. This is a great dish to make ahead of time, as the flavors will meld together as it sits.

Ingredients:

• 8 oz quinoa pasta (such as fusilli or rotini)
• 1 (15-ounce) can of black beans, rinsed and drained
• 1 cup frozen corn, thawed
• 1/2 red onion, finely chopped
• 1/2 cup chopped fresh cilantro
• 1/4 cup olive oil
• Juice of 2 limes
• 1 clove garlic, minced
• 1/2 tsp cumin
• Salt and freshly ground black pepper to taste
• Avocado slices for garnish

Instructions:

1. Cook the quinoa pasta according to package directions. Drain and rinse with cold water.
2. In a large bowl, combine the cooked pasta, black beans, corn, and red onion.
3. In a small bowl, whisk together the cilantro, olive oil, lime juice, garlic, and cumin.
4. Pour the dressing over the pasta mixture and toss to combine.
5. Season with salt and pepper to taste.
6. Serve chilled or at room temperature, garnished with avocado slices.

14. Chickpea “Meatball” Marinara

These hearty and flavorful “meatballs” are made with chickpeas, breadcrumbs, and a blend of Italian herbs and spices. They are baked until golden brown and then simmered in a simple marinara sauce. Served over a bed of your favorite gluten-free pasta, this is a comforting and satisfying meal that is perfect for a cozy night in.

Ingredients:

• 8 oz gluten-free pasta (such as spaghetti or penne)
• 1 (15-ounce) can of chickpeas, rinsed and drained
• 1/2 cup gluten-free breadcrumbs
• 1/4 cup chopped fresh parsley
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp dried basil
• Salt and freshly ground black pepper to taste
• 1 (24-ounce) jar of marinara sauce
• Fresh basil for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a food processor, combine the chickpeas, breadcrumbs, parsley, garlic, oregano, and basil. Pulse until the mixture comes together, but is still slightly chunky.
3. Roll the mixture into 1-inch balls and place them on the prepared baking sheet.
4. Bake for 20-25 minutes, or until the “meatballs” are golden brown and firm.
5. While the “meatballs” are baking, heat the marinara sauce in a large saucepan over medium heat.
6. Add the baked “meatballs” to the sauce and simmer for 10-15 minutes, or until the “meatballs” are heated through.
7. Cook the gluten-free pasta according to package directions. Drain and set aside.
8. Serve the chickpea “meatballs” and marinara sauce over the cooked pasta, garnished with fresh basil.

15. Tempeh and Vegetable Stir-Fry Pasta

This colorful and flavorful stir-fry is packed with plant-based protein from the tempeh and a variety of crisp vegetables. The savory and slightly sweet sauce is made with tamari, ginger, and a touch of maple syrup. Served over a bed of edamame pasta, this is a quick and easy meal that is perfect for a busy weeknight.

Ingredients:

• 8 oz edamame pasta
• 1 (8-ounce) package of tempeh, cut into 1/2-inch cubes
• 1 tbsp sesame oil
• 1 red bell pepper, thinly sliced
• 1 cup broccoli florets
• 1/2 cup shredded carrots
• 1/4 cup tamari (or soy sauce)
• 2 tbsp maple syrup
• 1 tbsp rice vinegar
• 1 tsp grated fresh ginger
• 2 cloves garlic, minced
• Sesame seeds and chopped green onions for garnish

Instructions:

1. Cook the edamame pasta according to package directions. Drain and set aside.
2. While the pasta is cooking, steam the tempeh cubes for 10 minutes to soften them. This will also help them to absorb the flavors of the sauce.
3. In a large skillet or wok, heat the sesame oil over medium-high heat. Add the steamed tempeh and cook until golden brown and crispy.
4. Add the bell pepper, broccoli, and carrots to the skillet and cook until tender-crisp.
5. In a small bowl, whisk together the tamari, maple syrup, rice vinegar, ginger, and garlic.
6. Pour the sauce over the tempeh and vegetables and stir to coat.
7. Add the cooked pasta to the skillet and toss to combine.
8. Serve immediately, garnished with sesame seeds and green onions.

Mixed Protein Sources

16. Turkey and Spinach Lasagna

This lighter version of the classic Italian-American comfort food is made with lean ground turkey, spinach, and a creamy ricotta cheese filling. We’ve used gluten-free lasagna noodles to make this dish accessible to everyone. This is a great recipe to make ahead of time, as it can be assembled and then baked just before serving.

Ingredients:

• 9 gluten-free lasagna noodles
• 1 lb ground turkey
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 (24-ounce) jar of marinara sauce
• 1 (15-ounce) container of ricotta cheese
• 1 (10-ounce) package of frozen chopped spinach, thawed and squeezed dry
• 1 egg, beaten
• 1/2 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• Salt and freshly ground black pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cook the lasagna noodles according to package directions. Drain and set aside.
3. While the noodles are cooking, brown the ground turkey in a large skillet over medium-high heat. Drain off any excess fat.
4. Add the onion and garlic to the skillet and cook until softened.
5. Stir in the marinara sauce and season with salt and pepper to taste.
6. In a medium bowl, combine the ricotta cheese, spinach, egg, and Parmesan cheese. Season with salt and pepper to taste.
7. To assemble the lasagna, spread a thin layer of the meat sauce in the bottom of a 9×13-inch baking dish. Arrange a layer of noodles over the sauce, followed by a layer of the ricotta mixture and a layer of the meat sauce. Repeat the layers, ending with a layer of meat sauce on top.
8. Sprinkle the mozzarella cheese over the top.
9. Bake for 30-40 minutes, or until the lasagna is bubbly and the cheese is melted and golden brown.
10. Let the lasagna cool for 10 minutes before slicing and serving.

17. Egg and Cheese Carbonara

This classic Roman pasta dish is a simple yet elegant meal that is perfect for a weeknight dinner. The creamy sauce is made with eggs and Parmesan cheese, and the dish is traditionally flavored with pancetta or guanciale. We’ve used bacon in this recipe for a smoky and savory flavor. This is a dish that comes together quickly, so be sure to have all of your ingredients prepped and ready to go.

Ingredients:

• 8 oz gluten-free spaghetti
• 4 oz bacon, chopped
• 2 large eggs
• 1/2 cup grated Parmesan cheese, plus more for serving
• Freshly ground black pepper

Instructions:

1. Cook the gluten-free spaghetti according to package directions. Drain, reserving 1/2 cup of the pasta water.
2. While the pasta is cooking, cook the bacon in a large skillet over medium heat until crispy. Remove the bacon from the skillet and set aside, leaving the rendered fat in the skillet.
3. In a small bowl, whisk together the eggs and Parmesan cheese.
4. Add the cooked pasta to the skillet with the bacon fat and toss to coat.
5. Remove the skillet from the heat and pour in the egg and cheese mixture, tossing quickly to combine. The heat from the pasta will cook the eggs and create a creamy sauce. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency.
6. Stir in the cooked bacon and season with plenty of freshly ground black pepper.
7. Serve immediately, with extra Parmesan cheese for sprinkling on top.

18. Greek Pasta with Feta and Chickpeas

This light and refreshing pasta dish is packed with the flavors of the Mediterranean. The combination of salty feta cheese, creamy chickpeas, and fresh vegetables is tossed in a simple lemon and herb vinaigrette. We’ve used quinoa pasta in this recipe, which has a delicate texture that is perfect for this light and flavorful dish.

Ingredients:

• 8 oz quinoa pasta (such as rotini or fusilli)
• 1 (15-ounce) can of chickpeas, rinsed and drained
• 1 cup cherry tomatoes, halved
• 1/2 cucumber, diced
• 1/2 red onion, thinly sliced
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped fresh parsley
• 2 tbsp olive oil
• 2 tbsp lemon juice
• 1 tsp dried oregano
• Salt and freshly ground black pepper to taste

Instructions:

1. Cook the quinoa pasta according to package directions. Drain and rinse with cold water.
2. In a large bowl, combine the cooked pasta, chickpeas, cherry tomatoes, cucumber, and red onion.
3. In a small bowl, whisk together the parsley, olive oil, lemon juice, and oregano.
4. Pour the dressing over the pasta mixture and toss to combine.
5. Gently stir in the feta cheese.
6. Season with salt and pepper to taste.
7. Serve chilled or at room temperature.

19. Beef and Mushroom Stroganoff

This classic Russian dish is a comforting and satisfying meal that is perfect for a cold winter’s night. The tender beef and earthy mushrooms are simmered in a creamy sour cream sauce. We’ve served this over a bed of gluten-free egg noodles, which are a great alternative to traditional egg noodles.

Ingredients:

• 8 oz gluten-free egg noodles
• 1 lb beef sirloin, cut into thin strips
• 1 tbsp olive oil
• 8 oz cremini mushrooms, sliced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 cup beef broth
• 1/2 cup sour cream
• 2 tbsp chopped fresh parsley
• Salt and freshly ground black pepper to taste

Instructions:

1. Cook the gluten-free egg noodles according to package directions. Drain and set aside.
2. While the noodles are cooking, season the beef with salt and pepper.
3. Heat the olive oil in a large skillet over medium-high heat. Add the beef and cook until browned on all sides. Remove the beef from the skillet and set aside.
4. In the same skillet, add the mushrooms and onion and cook until softened and browned.
5. Stir in the garlic and cook for another minute until fragrant.
6. Pour in the beef broth and bring to a simmer, scraping up any browned bits from the bottom of the skillet.
7. Return the beef to the skillet and simmer for 10-15 minutes, or until the beef is tender.
8. Stir in the sour cream and parsley and cook until heated through. Do not let the sauce boil, as this will cause the sour cream to curdle.
9. Serve the beef stroganoff over the cooked noodles.

20. Cottage Cheese Protein Pasta Bake

This high-protein pasta bake is a cheesy and satisfying casserole that is perfect for a weeknight meal. The sauce is made with cottage cheese, which is a great source of protein, and is blended with marinara sauce for a creamy and flavorful base. This is a great recipe to make ahead of time, as it can be assembled and then baked just before serving.

Ingredients:

• 8 oz gluten-free penne pasta
• 1 (24-ounce) jar of marinara sauce
• 1 (16-ounce) container of cottage cheese
• 1/2 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• 1 tsp dried oregano
• Salt and freshly ground black pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cook the gluten-free penne pasta according to package directions. Drain and set aside.
3. In a blender, combine the marinara sauce, cottage cheese, and Parmesan cheese. Blend until smooth and creamy.
4. In a large bowl, combine the cooked pasta and the cottage cheese sauce. Season with oregano, salt, and pepper to taste.
5. Pour the pasta mixture into a 9×13-inch baking dish and sprinkle with the mozzarella cheese.
6. Bake for 20-25 minutes, or until the pasta is bubbly and the cheese is melted and golden brown.
7. Let the pasta bake cool for a few minutes before serving.

Nutritional Information and Cooking Tips

Each of these recipes is designed to be a balanced and nutritious meal, but the exact nutritional content will vary depending on the specific ingredients you use. However, here is a general overview of what you can expect from these high-protein, gluten-free pasta dishes:

• Protein: All of these recipes are designed to be high in protein, with most providing at least 20 grams of protein per serving. The exact amount will depend on the type of protein you choose (chicken, seafood, tofu, etc.) and the type of pasta you use.
• Fiber: Many of these recipes are also high in fiber, thanks to the use of legume-based pastas and plenty of vegetables. Fiber is important for digestive health and can help you to feel full and satisfied after a meal.
• Calories: The calorie content of these recipes will vary, but most will fall in the range of 400-600 calories per serving. This makes them a great option for a healthy and satisfying meal that won’t weigh you down.

Cooking Tips and Substitutions

• Pasta: Feel free to substitute any type of gluten-free pasta in these recipes. Just be sure to cook it according to the package directions, as cooking times can vary.
• Protein: You can also substitute different types of protein in these recipes. For example, you could use shrimp instead of chicken in the Alfredo recipe, or you could add some grilled chicken to the lentil bolognese.
• Vegetables: Feel free to add any other vegetables that you like to these recipes. Some great options include bell peppers, onions, zucchini, and mushrooms.
• Dairy-Free: Many of these recipes can be made dairy-free by using a few simple substitutions. For example, you can use full-fat coconut milk instead of heavy cream, and you can use nutritional yeast instead of Parmesan cheese.
• Meal Prep: Many of these recipes are great for meal prep. You can make a big batch on the weekend and then enjoy it for lunch or dinner throughout the week. Just be sure to store it in an airtight container in the refrigerator.

Conclusion

We hope that this collection of 20 gluten-free, high-protein pasta recipes has inspired you to get creative in the kitchen. As you can see, a gluten-free diet doesn’t have to be boring or restrictive. With the wide variety of delicious and nutritious gluten-free pastas available today, the possibilities are endless. So go ahead, experiment with different flavors and ingredients, and create your own signature pasta dishes. Your taste buds (and your body) will thank you for it!