Cheesy Protein Pasta Recipe

Cheesy Protein Pasta Vegan

This healthy cheesy protein pasta is vegan and gluten free. One serving contains 41 grams of protein, and this recipe serves two. It’s also high in calcium from the sesame seeds and beans. As nutritional yeast contains all nine essential ammo acids, it provides complete plant protein.

The creamy, velvety cheese sauce is also nut free, oil free and grain free. Try this quick and easy vegan cheesy protein pasta today.

Cheesy Protein Pasta Quick and Easy

Cheesy Protein Pasta Video

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I’m using red lentil fusilli in this recipe. This lentil pasta cooks in about 9 minutes and is firm after cooking, unlike many gluten-free pastas. It’s Made from 100% red lentil flour.

Bean and lentil pasta were only available at health food shops up until recently, but now they are quite inexpensive and available from regular stores. In the UK the pasta works out at 35p a portion! It’s easy to cook and tastes very similar to traditional wheat pasta.

Cheesy Protein Pasta healthy

Here I use sesame seeds in this recipe rather than any plant milk. You can use your favourite plant milk and omit the water if you prefer. When you’re using whole sesame seeds, always place them closest to the blade so that they get completely broken up and combined.

Turmeric helps to give a golden colour and add nutrition to this recipe. You don’t taste it but feel free to leave it out if you prefer. A pinch a black pepper helps activate the turmeric and make it more digestible.

Cheesy Protein Pasta Dairy-free

You can use regular gluten-free pasta if you prefer but for this recipe to have a high protein content do you need to use bean or lentil pasta.

Normal gluten-free pasta is often a mixture of potato, corn and rice flour. While it’s gluten free, it’s full of refined carbohydrates and some stabilisers, so it’s not something that I consider healthy and nutrient dense.

Cheesy Protein Pasta Close up

Use any white bean that you prefer for this I often use cannellini/ haricot/navy or white kidney beans. Either freshly cooked or tinned work just as well but I tend to use tinned is this is a quick and straightforward recipe.

Other bean/lentil pasta that I can recommend are mung bean, black bean, chickpea and green lentil. Let me know in the comments below or on social media @nestandglow if you have tried any other bean or lentil pasta.

Yield: 2 servings

Cheesy Vegan Protein Pasta

Cheesy Protein Pasta Dairy-free

Healthy cheesy protein pasta is vegan and gluten-free. One serving contains 41 grams of protein, and this recipe serves two. It's also high in calcium

Prep Time 6 minutes
Cook Time 7 minutes
Total Time 13 minutes


  • 1 can White beans, 15oz/400g
  • 2½ cups / 160g Bean / Lentil Pasta
  • 4 tbsp Nutritional yeast
  • ½ cup / 120ml Water
  • 1 Garlic clove
  • 2 tbsp Sesame seeds
  • ¼ tsp Turmeric
  • 1 tbsp Apple cider vinegar
  • ½ tsp Smoked Paprika
  • ½ tsp Chopped Basil
  • pinch of Salt and Pepper


  1. Drain the beans and place everything apart from the pasta into a blender and whizz until combined.
  2. Cook the pasta as per instructions and drain.
  3. Stir in the cheesy bean pasta sauce.
  4. Serve with smoked paprika and basil sprinkled on top.
  5. Store leftovers in the fridge and enjoy within three days.

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Nutrition Information



Serving Size


Amount Per Serving Calories 558Total Fat 8gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 6gCholesterol 0mgSodium 776mgCarbohydrates 87gFiber 25gSugar 2gProtein 41g
Cheesy Protein Pasta (Vegan & Gluten-free) - healthy gluten-free pasta in cheese sauce that is very high in plant-protein. Made using lentils, beans and seeds. Nutritional yeast gives vitamin b12 and a cheesy taste to this dairy free meal #vegan #protein #healthy #veganrecipe

If you want this to be gluten free but also healthy and can’t find bean pasta then I recommend buckwheat pasta.

Buckwheat pasta is easy to cook, but you do need to keep an eye on it and rinse it under cold water as soon as it’s cooked to stop it falling to pieces and becoming one doughy blob.

My number 1 tip for all gluten free pasta is to drain and cover with cool water for a few seconds to stop it turning into mush. The pasta will still be warm and hold it’s shape.

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60 thoughts on “Cheesy Protein Pasta”

    1. Bastian Nest and Glow

      Hi Dale, sorry to hear that 🙁 any feedback on the taste as what it was lacking or what exactly wasn’t good with it?

      1. Sorry to hear that. But what was wrong with it? Recipes can need tweaking for preference. Like adding more Nootch or salt 🙂

        1. I made last night & didn’t like it because all I could taste was apple cider vinegar. I will try again without it, but was very sad last night lol

          1. Bastian Durward

            Oh no sorry to hear that 🙁 yes if you dont like ACV just leave it out. I’m just so used to it I barely notice it. But a bit of ACV or lemon i do find works well in this protein pasta

  1. Made this sauce again for tonight’s dinner, this time from Butter Beans instead of plain white beans. And I couldn’t get enought! It’s so delicious ♥ I’m not vegan, yet I like vegan food, and this one is definitely one of my most favourites! Thank you for a tasty recipe 😉

  2. This looks amazing! I am on the candida diet so can’t really eat beans, any suggestions for a substitute (I know it would be lower protein) or are they integral to the recipe?

    1. Bastian Durward

      I would replace them with sprouted sunflower seeds (just soaked in water overnight). It won’t be quite as smooth and velvety but its a great version without beans 🙂

    1. Bastian Durward

      Sorry to hear that, it is difficult to make recipes that are to everyone’s tastes and the strength / size of fresh produce does vary a lot so I would always recommend tasting as you go. I do add a lot of basil and smoked paprika to mine when making this

  3. This is so high in vegan plant protien! It’s got almost a days RDA in a serving. So easy to get protein on a vegan diet

    1. Hi Kevin, there’s 42g – with recipes like this I always put the protein amount in the first paragraph of the recipe 🙂

    1. Yes you are fine to leave them out or replace with another seed or nut. I’m just adding them to add some healthy fats and love the sesame taste. Let me know how you get on with this vegan protein pasta recipe

  4. The sauce is absolutely delicious! My husband who swears that he does not want to eat anything except real cheese asked for this sauce instead of cheese. The only thing I did different is I omitted the water & sesame seeds and added a 1/2 cup of almond milk.

    1. Great glad a dairy cheese lover liked this! Sounds like a great adaptation of this recipe thanks for sharing 🙂

  5. Made this tonight, I used 1 table spoon of tahini instead as I didn’t have sesame seeds. It was gorgeous! Absolutely loved it. The nicesest cheesy pasta ever. My 9 year old son who is a very fussy eater had two bowls! Thank you.

    1. You’re welcome! That sounds great, tahini is a perfect replacement for the sesame seeds. Maybe its even a bit better as toasted sesame does have an amazing flavour. I’ve seen even raw books say to use toasted sesame oil

    1. Yes that would work, the colour will be a bit off but it will still taste great. I’m not sure why but pinto beans are probably my fave!

  6. Made this for dinner tonight and thought it was delicious! I used butter beans and added shiitake mushrooms and spinach. Definitely will be making again and trying different veggies. Thanks for sharing!

  7. Pretty savory! I added an extra tablespoon of nutritional yeast and 1/2 teaspoon of salt and then heated it on the stove before adding the pasta. It was a good, unique and really easy recipe! I can see how it might not be for everyone but its definitely not terrible!

  8. It was delicious and easy to make. Thanks for sharing. What would be a good substitute for sesame seeds in this recipe? I ran a tablespoon short but still tasted great.

    1. Bastian Durward

      I would use a nut like almond or cashew, i did make this nut free to make a change as I use so many nuts

    1. Bastian Durward

      Maybe just add a bit more liquid? Recipes high in natural produce like all of mine can need some tweaking as there is a high amount of natural variation

  9. I make this all the time!! It is one of my favourite recipes and always comes out amazing!! So quick and easy too! Thank you!

    1. Bastian Durward

      Thanks so much! So nice to hear, I love this also – I’m totally addicted to cheesy beany lentil pasta 😀

  10. I made tonight and – even though I am not a fan of nutrition yeast – I did enjoy it. I used tahini and almond milk and I added onion powder, miso paste and topped with vegan Parmesan. I reserved and used some of the pasta water based on the “dry” posts. Fast and easy. I will make again!

  11. Hi I am from India and it’s difficult to find white beans. Can I use black eyed peas instead ?
    Thanks for all the amazing work you are doing to help all vegans out there 🙂

  12. Made it tonight. Very good, super east and nutritious. Mine came out a little dry. I may have used too much pasta. Loved the flavor, but I forgot to add ACV. I will definitely make it again.

    1. Bastian Durward

      Great glad you liked it, please do tweak the amounts in this protein pasta as natural products vary so much 🙂

    1. Great thanks so good to hear! Lentil pasta and bean cheese is for everyone vegan or not as it’s so healthy with so much plant protein

  13. This has potential but what felt weird is to have cold pasta – I mean you pour the sauce straight from the blender, cold, into the pasta (which you’ve just poured cold water on)? Is that how you’re meant to eat it? Thank you!

    1. Bastian Durward

      Ah sorry I know it’s a bit weird, but lentil pasta loses it’s shape so easily as it’s gluten free. It’s more warm than cold, but the sauce could be blended more to heat it if you prefer 🙂

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