Description

This Spicy Queso Protein Pasta combines creamy queso sauce, bold spices, and protein-packed pasta noodles for a comforting yet nutritious meal that’s ready in under 30 minutes. With tender pasta swirled in zesty, velvety cheese sauce and finished with a kick of heat, this dish is perfect for busy weeknights or craving-proof meal preps. Great for vegetarians looking to boost their protein intake, it’s a one-pan dinner you’ll want to make again and again.

Ingredients

Units Scale

Pasta & Protein

8 ounces high-protein pasta (such as chickpea or lentil pasta)
1 (15-ounce) can black beans, drained and rinsed

Queso Sauce

1 tablespoon olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 jalapeño, seeded and diced
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1/2 teaspoon cumin
1/2 teaspoon salt (more to taste)
1/4 teaspoon black pepper
1 tablespoon all-purpose flour
1 cup milk (dairy or unsweetened non-dairy alternative)
1 cup shredded reduced-fat cheddar cheese
1/3 cup Greek yogurt

To Serve

Chopped fresh cilantro
Chopped scallions
Extra sliced jalapeño (optional)

Cook Mode Prevent your screen from going dark

Instructions

Cook The Pasta: Bring a large pot of salted water to a boil. Add the high-protein pasta and cook according to package instructions until al dente. Drain and set aside.
Sauté Aromatics and Spices: In a large skillet over medium heat, heat the olive oil. Add chopped onion, jalapeño, and garlic. Cook for 3-4 minutes until softened and fragrant. Sprinkle in chili powder, smoked paprika, cumin, salt, and pepper, stirring until the vegetables are coated and spices are toasted, about 1 minute.
Make The Queso Base: Sprinkle the flour into the pan and stir continuously for 1 minute to form a roux. Gradually whisk in the milk, allowing it to thicken slightly, about 2-3 minutes.
Add Cheese & Greek Yogurt: Lower the heat and slowly stir in the shredded cheddar cheese until it melts completely into the sauce. Remove from heat and fold in Greek yogurt until the queso is smooth and creamy.
Combine Pasta, Beans & Sauce: Add the drained pasta and black beans to the skillet with queso sauce. Toss to coat everything evenly. Heat through for 2-3 minutes, letting the flavors meld.
Garnish and Serve: Spoon into bowls and top with fresh cilantro, scallions, and jalapeño if desired. Serve immediately.

Notes

For extra heat, keep the jalapeño seeds or add a dash of hot sauce.
If you prefer a thicker sauce, let it simmer an extra 1-2 minutes after adding the cheese.
Swap black beans for cooked shredded chicken for a non-vegetarian option.
Use gluten-free pasta for a gluten-free version.
The queso sauce also makes a great dip!

Nutrition

Serving Size: 1 bowl (1/4 of recipe)
Calories: 410
Sugar: 6g
Sodium: 490mg
Fat: 12g
Saturated Fat: 5g
Unsaturated Fat: 5.5g
Trans Fat: 0g
Carbohydrates: 52g
Fiber: 8g
Protein: 27g
Cholesterol: 22mg