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Why I Love Taste Republic’s Fresh Gluten-Free Fusilli

Taste Republic has mastered gluten-free pasta. A few standout reasons to love this fusilli:

• Fresh pasta texture — cooks in just 2–3 minutes for a tender, al-dente bite
• Certified gluten-free — made in a dedicated facility for peace of mind
• Better ingredients — made with brown rice flour and simple ingredients
• No mushy noodles — holds sauce beautifully without getting gummy

Fresh pasta makes a huge difference in flavor and texture, and this fusilli soaks up the creamy tomato sauce in the best way.

Why Nutrition & Benefits

High-Protein Comfort Food

Cottage cheese boosts protein, creaminess, and nutrition without heavy cream.

Gluten-Free & Easy to Digest

Taste Republic uses simple GF grains—ideal for those avoiding gluten or looking for lighter pasta options.

Balanced Ingredients

Grass-fed beef, extra-virgin olive oil, and organic marinara add nutrient-dense fats, antioxidants, and flavor.

Ingredients

• 18 oz. Taste Republic gluten-free fusilli pasta
• 2 tbsp olive oil (organic, extra virgin)
• 1 yellow onion, diced
• 1 tbsp minced garlic
• 2 lbs ground beef (organic, grass-fed)
• Salt & pepper, to taste
• 1 tsp Italian seasoning
• Red pepper flakes, to taste
• Two 24 oz. jars marinara sauce (organic)
• 1 cup cottage cheese (organic, full-fat)
• 1/4 cup freshly grated Parmesan + more for topping
• Fresh basil to garnish

Shop the ingredients for this recipe here!!

Instructions

1. Bring a large pot of salted water to a boil. Heat olive oil in a deep skillet over medium heat. Add onion and sauté 5–6 minutes until soft. Stir in garlic and cook 1–2 minutes.
2. Add ground beef and cook, breaking apart, until browned. Season with salt, pepper, Italian seasoning, and red pepper flakes.
3. Blend marinara and cottage cheese until smooth in a large blender.
4. Cook the Taste Republic fusilli pasta for 2–3 minutes until al dente; drain.
5. Add sauce and cooked pasta to skillet with beef and stir until creamy and well-coated. Top with Parmesan and fresh basil. Serve warm.

FAQ

Can I make this dairy-free?
Swap cottage cheese for a dairy-free creamy cashew sauce and use a vegan Parmesan.

Can I use another pasta shape?
Yes—Taste Republic’s fettuccine or penne also work well with creamy sauces.

Is this meal prep friendly?
Yes. Store in an airtight container up to 3 days. Add a splash of water when reheating.

Can I skip the ground beef?
Yes—use turkey, chicken Italian sausage, or lentils for a vegetarian option.

Serving Suggestions

Serve with:

• Garlic-butter gluten-free bread
• A big green salad with lemon-olive oil
• Roasted broccoli or asparagus

Check Me Out on Social Media

I post all my recipes on social media as well and you can stay up to date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!

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The post Creamy Tomato Cottage Cheese Protein Pasta appeared first on Cooking Katie Lady.

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Why You’ll Love This Recipe

• Quick & easy: One wok, one pot, and under 30 minutes to comfort food bliss.
• Flavor-packed: Sage, nutmeg, and Parmesan give that cozy, savory depth.
• Protein-rich: Chickpea pasta + feta keeps you full and energized.
• Kid-friendly: Creamy, slightly sweet pumpkin balances the tang of feta.

Why This Recipe Is Healthy

• Pumpkin: Loaded with vitamin A, fiber, and antioxidants, pumpkin supports immunity and digestive health.
• Chickpea Pasta: High in plant-based protein and fiber, keeping you full and supporting muscle recovery.
• Feta Cheese: Adds tangy flavor and calcium, and using just 5 oz keeps the dish rich without overloading on fat.
• Olive Oil & Heavy Cream: Olive oil brings heart-healthy fats while cream adds luscious texture.
• Spinach: Boosts vitamin K, iron, and antioxidants.

This dish is a protein-packed, nutrient-dense twist on traditional creamy pasta, perfect for fall comfort food without the heavy guilt.

Ingredients

• 2 tbsp olive oil
• 2 shallots (diced)
• 3 tsp garlic, minced (organic)
• 1 tbsp dried sage
• 1/4 tsp red pepper flakes (plus more to taste)
• 1/4 tsp nutmeg
• 1/2 tsp parsley
• 1/4 tsp ground mustard
• 1/4 tsp garlic powder
• 1 lb pasta (chickpea pasta shells)
• 15 oz pumpkin puree (organic)
• 3/4 cup heavy cream (organic)
• 1/4 cup Parmesan cheese (freshly grated)
• 1 cup reserved pasta water
• 1 cup spinach (organic)
• 5 oz feta cheese (crumbled)

Instructions

1. Prep pasta water: Bring a large pot of salted water to a boil.
2. Sauté aromatics: While that is cooking, heat olive oil in a large wok over medium heat. Add shallots and sauté for 2-3 minutes. Add garlic and dry seasonings (sage, red pepper flakes, nutmeg, parsley, mustard, garlic powder) and sauté another 2-3 minutes.
3. Make the sauce: Stir in pumpkin puree and heavy cream until smooth and creamy. Add Parmesan cheese and season with salt, pepper, and extra red pepper flakes to taste. Simmer for 10-15 minutes. Add your pasta to your boiling water while this is simmering. Cook pasta until al dente and reserve 1 cup of pasta water.
4. Combine pasta and sauce: Add reserved pasta water, cooked pasta, and spinach to the sauce. Mix well and allow spinach to wilt. Reduce heat to low.
5. Add feta: Crumble half the feta into the pasta and stir. Top with remaining feta before serving. Enjoy warm!

Serving Ideas

• Top with toasted pumpkin seeds for crunch.
• Add cooked chicken, shrimp, or tofu for extra protein.
• Serve alongside a fresh green salad for a complete meal.

Reheating Instructions

Stovetop: Place leftover pasta in a skillet over medium-low heat. Add a splash of water, or a bit of milk/cream to loosen the sauce. Stir gently until heated through and creamy.

Microwave: Transfer pasta to a microwave-safe dish. Add a splash of water or milk/cream, cover loosely, and microwave in 30–45 second intervals, stirring in between, until warmed evenly.

Tip: Avoid high heat or prolonged cooking when reheating, as the spinach may overcook and the sauce can thicken too much. Add a little liquid as needed to restore the creamy texture.

FAQs

1. Can I use regular pasta instead of chickpea pasta?
Yes! Whole wheat, gluten-free, or regular pasta works. I also love brown rice pasta. Chickpea pasta adds extra protein and fiber.

2. Can I make this dairy-free?
Yes! Use coconut cream or cashew cream instead of heavy cream, and a vegan feta alternative.

3. How spicy is it?
Mild with a subtle kick from the red pepper flakes. Add more if you like heat.

4. Can I meal prep this?
Absolutely! Store in an airtight container in the fridge for up to 4 days. Reheat gently on the stove with a splash of water or milk.

Check Me Out on Social Media

I post all my recipes on social media as well and you can stay up to date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!

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The post Creamy Pumpkin Feta Protein Pasta appeared first on Cooking Katie Lady.

Thank you to Banza for sponsoring this post. If you want to make this delicious, protein-packed pasta at home, grab all the ingredients for this recipe here.

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Why You’ll Love This Recipe

• High protein and gluten-free
• Creamy, rich sauce with garlicky, sun-dried tomato flavor
• Better-for-you Banza pasta that tastes like traditional pasta
• Quick and easy weeknight dinner
• Perfectly balanced for taste and nutrition

Ingredients

Chicken:

• 1 1/2 lbs chicken breasts (organic)
• 2 tbsp olive oil
• 1 tbsp garlic powder
• 1 tbsp smoked paprika
• 1 tsp chili flakes
• 1 tsp salt
• 1 tsp pepper

Pasta & Sauce:

• 10 oz Banza pasta (I used the shells)
• 1 tbsp butter (grass-fed)
• 3 tsp garlic, minced
• 4 oz sun-dried tomatoes, chopped
• 2 cups chicken bone broth (organic)
• 1 cup heavy cream (organic)
• 2 tbsp tomato paste (organic)
• 2 tsp Italian seasoning
• 2 tsp paprika
• Salt and pepper, to taste
• 1 cup Parmesan, freshly grated

Instructions

1. Heat a large skillet over medium-high heat and add 2 tablespoons of olive oil. Season the chicken breasts with garlic powder, smoked paprika, chili flakes, salt, and pepper.
2. Begin cooking the pasta in a medium saucepan according to package instructions.
3. Cook the chicken in the skillet for 7–8 minutes per side, or until fully cooked and the internal temperature reaches 165°F. Remove the chicken, leaving any remaining oil in the pan.
4. Add 1 tablespoon of butter to the skillet along with the minced garlic. Sauté for 1 minute, then add the sun-dried tomatoes and cook for 2–3 minutes until fragrant.
5. Stir in chicken broth, heavy cream, tomato paste, paprika, Italian seasoning, salt, and pepper. Whisk until smooth and let the sauce come to a gentle bubble, stirring occasionally until slightly thickened.
6. Reduce heat to low-medium and stir in Parmesan until melted and incorporated. Simmer for about 5 minutes until creamy.
7. Rinse cooked pasta and add it to the skillet, tossing to coat in sauce. Slice the chicken and serve on top.

Tips & Variations

• For a lighter version, substitute half the heavy cream with unsweetened almond milk.
• Swap sun-dried tomatoes for roasted red peppers for a slightly different tangy flavor.
• Add fresh spinach or kale for extra nutrients.
• Use chicken thighs for a juicier, richer taste.

Health Benefits of the Ingredients

• Garlic: Supports immune function and has anti-inflammatory properties.
• Chicken: High in protein and essential amino acids for muscle repair and growth.
• Banza Pasta: Made from chickpeas, it’s high in protein and fiber while being gluten-free.
• Sun-Dried Tomatoes: Packed with antioxidants, vitamins, and minerals.
• Olive Oil & Butter: Provide healthy fats for heart and brain health.

Reheating & Storing Instructions

• Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheat on the stove over low heat with a splash of water or broth to loosen the sauce.
• Avoid microwaving for too long to preserve creaminess and prevent the sauce from separating.

Frequently Asked Questions

Can I use a different type of pasta?
Yes, but Banza pasta keeps the protein content high and maintains a great texture.

Can I make this ahead of time?
Yes, prepare the sauce and chicken separately and combine when ready to serve for best texture.

Is this recipe kid-friendly?
Absolutely. You can reduce chili flakes or omit for a milder flavor.

Check Me Out on Social Media

I post all my recipes on social media as well and you can stay up to date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!

This High Protein Tuscan Chicken Pasta is creamy, garlicky, packed with flavor, and high in protein while remaining gluten-free. It’s the perfect weeknight dinner for anyone looking for a satisfying, nutrient-dense meal. Thank you again to Banza for sponsoring this post and helping me make healthy, comforting meals that taste amazing.

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The post High Protein Tuscan Chicken Pasta appeared first on Cooking Katie Lady.

I especially love how flexible it is. You can easily make it vegetarian, add extra protein, or play around with different mix-ins based on what you have on hand. And if you have the time, grilling the corn adds a smoky depth that really takes this salad to the next level.

This salad is packed with veggies. It’s a delicious way to fuel your body while keeping things light and flavorful. My Homemade Pesto takes this dish to the next level, but if you’re short on time, store-bought pesto works just fine too. Just be sure to look out for those nasty seed oils! Let’s dive into what makes this protein-packed pesto pasta recipe so special!

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Why You’ll Love This Salad:

• Quick and easy to make
• Loaded with fresh, summer flavors
• Perfect as a side dish or hearty enough to stand alone as a meal
• Great for BBQs, potlucks, picnics, or make-ahead lunches
• Super customizable!

Ingredients

For the Salad:

• 12 oz. bow tie style pasta (I use Jovial organic brown rice pasta to keep it gluten free. You could also use a chickpea pasta for added protein! Any pasta works! You also could use penne style pasta)
• 2 ears of corn (cooked and kernels removed)
• 1 red bell pepper (diced)
• 8 slices of bacon (cooked and chopped. Use turkey bacon for a lighter option)
• 2 avocados (diced)
• Salt and pepper, to taste

For the Dressing:

• 1 cup pesto (reserve about ¼ cup for topping. Try my homemade pesto!)
• ⅓ cup Greek yogurt (plain, nonfat)
• ½ lemon (juiced)
• 1 lemon (zest of 1 lemon)
• Salt and pepper, to taste

Tips & Variations:

• Grill the Corn: If you have the extra time, grilling the corn adds a delicious charred flavor that’s so worth it.
• Make it a Meal: Swap regular pasta for a protein pasta to make this more filling, or toss in some grilled chicken, shrimp, or chickpeas for extra protein.
• Vegetarian Option: Leave out the bacon or replace it with crispy chickpeas or roasted nuts for a little crunch.
• Mix It Up: You can truly use whatever veggies you have on hand!
• Dairy-Free Swap: Use a dairy-free pesto and a plant-based yogurt to make this salad completely dairy-free.

Instructions

1. Cook the Pasta: Boil pasta according to package instructions. Drain and let cool, tossing with a little olive oil to prevent sticking.
2. Make the Dressing: In a small bowl, whisk together pesto, Greek yogurt, lemon juice, lemon zest, and a pinch of salt and pepper.
3. Assemble the Salad: In a large bowl, combine cooled pasta, corn, bell pepper, bacon, and avocados. Pour the dressing over the salad and toss until everything is well coated. Season with additional salt and pepper to taste, if needed.
4. Finish and Chill: If you can, chill the salad in the fridge for 15-20 minutes to let the flavors meld together. Before serving, drizzle with the reserved pesto on top for a fresh pop of flavor.

Why You Should Make Homemade Pesto

Homemade pesto is often considered better for a few solid reasons, especially when it comes to health and flavor:

1. No Preservatives: Store-bought pesto often contains preservatives to extend shelf life, which can affect both the taste and nutritional value. When you make it at home, it’s fresh and free of additives—just real ingredients you can pronounce.
2. No Seed Oils: Many commercial pestos use cheaper seed oils like canola or soybean oil instead of extra virgin olive oil. Seed oils are heavily processed and high in omega-6 fatty acids, which can contribute to inflammation when consumed in excess. Homemade pesto lets you stick with heart-healthy olive oil.
3. Fresh, Bold Flavor: Fresh basil, garlic, and Parmesan have way more punch than anything that’s been sitting on a shelf. The flavors are brighter, more vibrant, and customizable—add more garlic, switch up the nuts, or go dairy-free if you want.
4. You Control Everything: From the salt level to the type of nuts (pine nuts, walnuts, almonds—you name it), homemade gives you full control. Plus, it’s super easy and only takes a few minutes in a food processor.

How To Store Leftovers

Store any leftover pasta salad in an airtight container in the refrigerator for up to 3 days.

Pro Tip: If you’re meal prepping or planning to store it, keep the avocado separate and dice it & add it just before serving to prevent browning.

Can You Serve It Warm?

Absolutely! While I prefer to serve this cold, you can definitely enjoy it warm. If you want to serve it warm:

• Toss the pasta, bacon, and corn together while still hot.
• Add the dressing and top with avocado right before serving.

More Summer Recipes You’ll Love:

• Balsamic Roasted Strawberry Whipped Feta Dip
• Healthy Jalapeño Cilantro Salsa
• Gluten-Free Strawberry Banana Pancakes

Check Me Out on Social Media

I post all my recipes on social media as well and you can stay up to date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!

This Summer Corn Pesto Pasta Salad truly tastes like summer in every bite — bright, creamy, and full of texture. I can’t wait for you to try it and make it your own!

Let me know if you give it a try and don’t forget to tag me when you share it!

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This recipe makes 4-5 servings, depending on how hungry you are!

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Why This Recipe Rocks:

1. High in Protein: We’ve infused this dish with protein-packed ingredients to keep you feeling full and energized. Whether you’re an athlete or just someone looking to up your protein intake, this recipe has you covered.
2. Gluten-Free Goodness: With a gluten-free pasta option and a homemade pesto, this dish is perfect for those with gluten sensitivities or anyone aiming for a healthier lifestyle.
3. Seasonal Freshness: Summer tomatoes are at their peak flavor, making this the ideal time to enjoy their juicy sweetness. Coupled with a vibrant basil pesto, this dish is as fresh as it gets.

Ingredients

• 1 tbsp olive oil
• 1 zucchini, cut into quarters
• 14 oz mixed summer cherry tomatoes, cut into halves (about 2 cups)
• 8 oz. (1/2 lb.) chickpea spaghetti noodles – I used Banza
• 1/2 cup pesto (try my healthy homemade pesto!)
• 1/3 cup freshly grated Parmesan cheese, plus more for topping
• Salt & pepper to taste

How To Make It

1. Bring a large pot of water to a boil to cook your pasta in.
2. Once boiling, heat up a large wok or skillet over medium heat with the olive oil.
3. Add your spaghetti to your pot of boiling water and your zucchini to the wok. Cook the zucchini for 8 minutes, stirring occasionally. Season with salt and pepper to taste.
4. Add your tomatoes to the wok with the zucchini and cook for another 2 minutes.
5. Your chickpea pasta should be cooked by now. Drain the noodles and add to your wok, along with the pesto, Parmesan cheese, & additional salt & pepper to taste. Stir until fully incorporated and the cheese is melted.
6. Serve your pasta with extra Parmesan cheese, extra pesto, and grilled chicken or protein of choice if desired. Enjoy!
   

I love this meal because even though it’s pasta, it feels like a light dish and is very filling!

How To Store Leftovers

You can store your leftover protein pesto pasta in an air tight container in the fridge for up to 5 days. When you are ready to enjoy your leftovers, just pop them in the microwave for a minute or so.

Check Me Out on Social Media

I post all my recipes on social media as well and you can stay up to date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!

I hope this Summer Tomato Pesto Protein Pasta becomes a staple in your kitchen this season. It’s a vibrant, nutritious, and delicious way to enjoy summer’s bounty while staying on track with your health goals. Bon appétit!

Feel free to share your thoughts or variations on this recipe in the comments below. Happy cooking!

The post Summer Tomato Protein Pesto Pasta appeared first on Cooking Katie Lady.

I hope you give this Protein Pesto Pasta recipe a try and it becomes an easy family dinner favorite! If you like high protein pasta recipes, try my Shrimp & Feta Protein Pasta Bake.

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Ingredients

• 2 lbs. cooked shrimp large, peeled, deveined – I used precooked shrimp but you can get raw and cook it right before you make this too.
• Garlic salt, to taste
• Red pepper flakes, to taste
• 1 tbsp ev olive oil
• 16 oz. white mushrooms, sliced
• 1/2 tsp salt
• 1 cup basil pesto – Try my homemade pesto to avoid all those nasty oils & preservatives!
• ½ cup organic chicken broth
• 16 oz. cooked spiral chickpea pasta (I use @eatbanza)

How To Make It

1. Season shrimp with garlic salt and red pepper flakes to taste.
2. Heat large skillet/wok on medium-high heat with olive oil. Add sliced mushrooms. Season mushrooms with 1/2 teaspoon salt.
3. Cook mushrooms for about a minute or two. Mix everything to combine & heat through. Remove from heat & enjoy!

I love this meal because even though it’s pasta, it feels like a light dish and is very filling so you don’t need much! Also, you have your veggies, meat, and carbs all in one!

How To Store Leftovers

You can store your leftover protein pesto pasta in an air tight container in the fridge for up to 4 days. When you are ready to enjoy your leftovers, just pop them in the microwave for a minute or so.

My favorite food storage containers are by the brand Razab. I do giveaways with them and truly love their products so much. All of their containers are BPA free, oven safe, freezer safe, dishwasher save, and have steam release valves! You can find them on Amazon here.

Check Me Out on Social Media

I post all my recipes on social media as well and you can stay up to date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!

The post Protein Pesto Shrimp & Mushroom Pasta Skillet appeared first on Cooking Katie Lady.